Crispy Tofu & Dairy-Free Ranch Dressing
Okay, we all know we need to be eating more salads and veggies, well here is a great way to add more flavor and protein to your salad. It’s tofu of course! Tofu? Yeah, tofu. I know, I know, tofu has a weird texture and doesn’t taste like anything. Well, that’s because you have to cook it right!
In this recipe I show you how to make tofu that has a crispy texture, without even having to use oil. Not only that, but I’m going to share my ranch dressing recipe that can be found in my cookbook. Which speaking of, have you purchased it yet? No? What are you waiting for?!
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)
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.
1 cup dairy-free mayonnaise
2 Tablespoons lemon juice
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons dill
2 teaspoons parsley
Mix all ingredients together until it is well mixed. Drizzle over salad and enjoy.