Crispy Sesame-Baked Tofu and Mushrooms
Butter Crunch Salad
Ingredients
- 2 (14-oz) pkg extra-firm tofu, drained
- ¼ cup sesame oil, divided
- ¼ cup low-sodium soy sauce, divided
- 3 Tbsp whole wheat panko breadcrumbs
- 2 Tbsp cornstarch
- 2 Tbsp toasted sesame seeds
- 3 (8-oz) pkg sliced baby portobello mushrooms
Instructions
- Preheat oven to 425°F. Line 2 large rimmed baking sheets with parchment paper.
- Place tofu on several layers of paper towels. Cover with paper towels, and gently press out moisture. Let stand 5 minutes. Cut into ½-inch cubes.
- Toss together tofu, 2 Tbsp oil, and 2 Tbsp soy sauce in a large bowl. Stir in panko, cornstarch, and sesame seeds.
- Toss together mushrooms, 2 Tbsp oil, and 2 Tbsp soy sauce in a second large bowl.
- Spread tofu in an even layer on 1 prepared pan. Spread mushrooms on another baking sheet.
- Bake tofu and mushrooms, at the same time, 20 minutes or until tofu is golden and crisp, stirring once. Serve this over the Butter Crunch Salad recipe.
Side Dish Ingredients
- 2 large carrots
- 2 (12-oz) pkg green beans
- 2 (6-oz) pkg chopped butter lettuce
- 1 English cucumber, halved lengthwise and thinly sliced
- ⅓ cup dry-roasted, lightly salted peanuts
- ⅓ cup vegan ginger sesame vinaigrette (see Note)
Side Dish Instructions
- Cut carrots into long, thin strips using a vegetable peeler.
- Cook beans according to package directions; plunge into an ice-water bath to cool. Drain.
- Toss together lettuce, beans, cucumber, carrots, nuts, and vinaigrette in a large bowl.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
