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–+ servings

Green Tomato Salad Over Fried Tofu

5 | 2 reviews
This recipe is my homage to fried green tomatoes, but the fried punch here is from the breaded tofu cutlets, that provide both protein and crunch. The tomato salad is punchy and juicy, and the perfect light pairing for its pan-fried counterpart.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings

Equipment

Ingredients

For the fried tofu
  • 1 (14-ounce) block of extra firm tofu
  • 1/2 cup whole wheat flour
  • Diamond Crystal kosher salt
  • 1 cup almond milk or plant-based milk of choice
  • 1 teaspoon hot sauce, such as Frank's Red Hot
  • 1 cup panko breadcrumbs
  • 1 teaspoon ground paprika, garlic powder, onion powder
  • 1/4 teaspoon ground cayenne pepper
  • 2 tablespoons worchestershire sauce
  • 1 cup neutral oil, such as sunflower, avocado, canola, plus more as needed
For the tomato salad
  • 2 medium green heirloom tomatoes
  • 1/4 cup fresh dill
  • 2 garlic cloves, grated
  • 1 tablespoon white wine vinegar
  • 1 tablespoon extra virgin olive oil
  • Diamond Crystal kosher salt
  • Freshly ground black pepper

Instructions 

  1. Slice the tofu block crosswise into 5 equal rectangular pieces.
  2. On a baking sheet lined with paper towels or reuseable lint-free towels, lay out the tofu in an even layer. Cover with more towels and another baking sheet and top with a few heavy books. Let this sit for 5-10 minutes to press out excess moisture.
  3. While the tofu is pressing, prepare three shallow bowls, the first with the whole wheat flour and a pinch of salt, the second with the almond milk and hot sauce and the third with the panko breadcrumbs, paprika, garlic power, onion powder and cayenne.
  4. When the tofu is ready, gently brush each side of the tofu pieces with a teaspoon of worchestershire sauce.
  5. Bread the tofu by dipping it in the whole wheat flour first, then dip in the milk, then transfer to the panko breadcrumbs. Use one hand for wet and one for dry, to avoid a mess. Place the breaded tofu to the side.
  6. Place a large high-sided sauté pan over medium heat and add the oil so that it comes about 1 centimeter up the side of the pan. Bring the oil up to 325°F-350°F.
  7. Fry the tofu in two rounds, letting each piece fry for 3-4 minutes on each side or until golden. Transfer to a paper towel to drain.
  8. Prepare the tomato salad. Cut the tomatoes into big chunks add them to a large bowl with the dill, grated garlic, vinegar, and olive oil. Season with salt and black pepper and mix. It will get all juicy.
  9. Serve with two tofu cutlets to each plate, and pile the tomato salad on top. Drizzle with any leftover juices at the bottom of the tomato bowl, and dive in.