Crispy Tofu Bites with Tahini Caesar
Rated 5.0 stars by 2 users
Servings
4
The caesar salad upgrade you've been waiting for – my tahini caesar dressing from EATING OUT LOUD (included here - yay!) crispy tofu bites, and za'atar chickpeas. It's also PACKED with protein - over 100g (over 25g in each serving!), the ultimate crunch factor – everything you'd ever want in a salad.
Ingredients
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350g extra-firm tofu, patted dry and cut into 1-inch cubes
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¼ cup all-purpose flour, seasoned with salt and pepper
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1 egg, whisked and seasoned with S&P
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1 ¼ cups panko
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¼ cup sesame seeds
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⅓ cup extra virgin olive oil
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Kosher salt
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2 cups chickpeas, drained, rinsed, and dried
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1 tsp kosher salt
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1 ½ tsp za’atar
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½ tsp granulated garlic
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2 tbsps extra virgin olive oil
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2 anchovy fillets
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1 garlic clove, grated
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2 heaped tbsps tahini paste
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½ lemon, juiced
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1 tsp of red wine vinegar
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1 tsp Dijon mustard
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⅓ cup extra virgin olive oil
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1 tbsp ice water, plus more as needed
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⅓ cup freshly grated parm
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Kosher salt and freshly ground black pepper
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1 large or 2 small heads of romaine, chopped
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2 persian cucumbers, sliced
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⅓ cup Parmesan, to finish
Crispy Tofu Schnitzel Bites
Za’atar Crispy Chickpeas
Tahini Caesar (from EATING OUT LOUD)
For the Salad
Directions
Preheat the oven to 425°F. And line 2 baking sheets with parchment paper.
Crispy Tofu Schnitzel Bites
Take out three medium-sized bowls. In one, add the all-purpose flour and season well with kosher salt and cracked black pepper. In the second, add the egg, season with salt and pepper, and whisk well. In the third, add the panko and sesame seeds and season well with more salt and pepper.
Pat the tofu dry and cut into 1-inch thick pieces.
Place the cut tofu in the all-purpose flour and coat it. Shake off the excess and then place in the egg wash. Cover to coat and then place in the panko sesame seeds. Toss until evenly coated and then pour everything onto a baking sheet.
Drizzle over ⅓ cup of extra virgin olive oil and more if you think it needs it. Give one more good pinch of salt and place into the oven for 25–30 minutes until golden all over (flip halfway through) and the breadcrumbs under it are dark brown.
Za’atar Crispy Chickpeas
After putting the tofu in the oven, make the chickpeas. Place them on the parchment-lined baking sheet and cover with the olive oil, kosher salt, granulated garlic, and za'atar. Mix well and place into the same oven as the tofu. It will take around 15–20 minutes to crisp up and get golden.
Tahini Caesar Dressing
Finely chop the anchovies and grind them into a paste. Add in grated garlic. Whisk the tahini, lemon juice, vinegar, and mustard. While whisking, drizzle in the olive oil, followed by ice water. Mix in the Parmesan and season with salt and pepper. If the dressing looks like it’s separating or needs thinning, whisk in a little more water until it emulsifies or reaches your ideal drizzling consistency.
For Serving
Once everything is golden and crispy, let it cool for 10 minutes, then assemble the salad. Lettuce, chickpeas, cucumbers, and then the dressing. Toss and finish with the tofu, all the toasted crumbs, and a generous dusting of parm. Enjoy!