Crispy Tofu Salad and Vegan Ranch Dressing
Don't care for tofu? Not after you try this recipe. Relish!
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Crispy Tofu Recipe
16 oz. extra firm tofu, drained well
2 Tablespoons soy sauce (I used Bragg’s)
2 Tablespoons Worcestershire sauce (vegan version, Annie’s has a great version)
1/2 teaspoon liquid smoke (optional)
1 teaspoon hoisin sauce
2 Tablespoons sesame oil (optional, do not use if you are wanting an oil-free recipe)
Directions:
Drain tofu well. I like to drain out the water in the carton and then lay the tofu on the side of the carton to help drain out the water. Cut the tofu into small 1/4 inch pieces. The small the tofu, the greater the texture will be. Turn burner onto a medium-high heat. In a non-stick pan add the tofu and cook for 10-12 minutes, stirring occasionally. You should notice the tofu starting to brown on all sides.
Add the rest of the ingredients to the tofu, soy sauce, Worcestershire sauce, liquid smoke, hoisin sauce, and sesame oil. Turn burner onto a low-medium heat and continue to cook for 5-7 minutes. Remove from heat. The tofu can be eaten hot or cold. It will stay good in the refrigerator for 3-5 days.
Vegan Ranch Dressing
1 cup dairy-free mayonnaise
1 Tablespoon dried parsley
1/2 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 Tablespoon fresh dill
2 Tablespoons lemon juice
Directions:
Combine all ingredients into a bowl. Mix well and serve chilled.
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