Crispy Panko Tofu on Baby Spinach with Glory Bowl Dressing

Our farmer’s markets are bursting with fresh leafy greens this time of year and the spinach is as crisp and tasty as ever. If you don’t own a copy of the Whitewater Recipe books (they have a few), then you are in for a treat! This is a fresh, vegan-friendly crispy panko tofu salad. It satisfies the palate and delivers in nutrients.

Ingredients:

• ½ cup nutritional yeast flakes
• 1/3 cup water
• 1/3 cup soy sauce
• 1/3 cup apple cider vinegar
• 2 garlic cloves, crushed
• 2 tbsp tahini
• 1 ½ cups vegetable or extra virgin olive oil

Salad Ingredients

• 1 package firm tofu, cut into 1-inch cubes (we recommend organic!)
• 2 tbsp soy sauce
• 2 tsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp sweet chilli sauce
• 2 tbsp corn starch
• 2 tbsp water
• 1 cup panko crumbs
• 4 tbsp vegetable oil (for frying)
• 6 cups baby spinach leaves
• 4 tbsp sesame seeds, toasted

Method:

Combine yeast flakes, water, soy sauce, vinegar, garlic and tahini in a  blender or mix with a hand-held mixing wand and process until smooth,

Add oil in a steady stream and blend until incorporated.   Store in a glass jar or a plastic squeeze bottle in the fridge.

Place the tofu in a glass baking dish.   Mix together soy sauce, sesame oil, rice vinegar, sweet chilli sauce and pour over tofu.

Cover with plastic film and marinate for an hour or longer in the fridge,  turning the tofu over a few times.

Mix the cornstarch and water together in a small bowl.   Place the panko crumbs on a plate.

Remove the tofu from the marinade and dip each piece into the cornstarch mixture and then the panko, pressing firmly so the crumbs stick well.

Heat a sauté pan to medium and add oil

Place the tofu pieces in the hot oil and sauté for about 2 minutes on each side or until golden brown.

Place spinach on a serving platter or individual plates, top with crispy tofu right out of the pan.

Sprinkle with toasted sesame seeds and drizzle with dressing.

And Enjoy!

Looking for a dressing alternative? You can also try this recipe with our versatile salad dressing.

Source: Whitewater Cooks with friends by Shelley Adams