MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crispy Cajun Fried Tofu Salad With Maple Mustard Dressing
Categories: Salads, Tofu, Vegetarian
Yield: 1 Serving

2 tb Vegan mayonnaise (30 g)
3/4 tb Maple syrup (11 ml)
1 tb Mustard (15 g)
1/4 Extra firm tofu block
- (100 g); pressed
1/4 c Soy milk or almond milk
- (60 ml)
1 tb Vinegar (15 ml)
1/2 c Panko bread crumbs (30 g)
1/4 c Flour (30 g)
2 tb Cajun seasoning (12 g);
- divided
1 ts Kosher salt (6 g);
- divided in half
1/2 ts Ground black pepper (1 g);
- divided in half
2 tb Coconut oil, peanut oil, or
- safflower oil (30 ml);
- not olive oil
3 c Lettuce (180 g);
- washed & rinsed,
- chopped or shredded
1 c Grape tomatoes (150 g);
- chopped
1/2 Carrot (30 g); shredded
1/4 c Red cabbage (20 g);
- shredded
1/4 Vegan cheese (28 g);
- shredded

Preparation time: 20 minutes
Cooking time: 15 minutes

This tofu salad is modeled after TGI Friday's Cajun fried chicken
salad, but it's vegan! Loaded with crunchy veggies and topped with
Cajun fried tofu and creamy, tangy-sweet dressing, it's a winner.

Vegan Honey Mustard Dressing:

Mix all the ingredients together, stirring well. Taste and adjust to
your taste. Place in the refrigerator until you need it.

Vegan Fried Chicken Tofu:

Cut the tofu in 1x3" strips. Some more water will come out, so wrap
gently in paper towel to soak up the extra water while you prep the
dredging stations.

You'll need 3 bowls. Place the flour in a plate/bowl, then the vegan
buttermilk (mix the milk with the vinegar) in a bowl, and the panko
breadcrumbs in another plate/bowl. Line them up next to each other
for a dredging station. Mix 1 tb Cajun seasoning (7 g) into the flour
plus half the salt and pepper, and 1 tb (7 g) into the breadcrumbs
along with the other half of the sea salt & black pepper.

Dip one piece of tofu into the flour, then the buttermilk, shaking
off the excess and then roll into the panko breadcrumbs, ensuring to
press these in. Repeat with the rest of the tofu. Be gentle--you
don't want to break the tofu!

Heat up the oil in a pan until at high heat. Place a strip of tofu in
the pan and fry for about 1 to 2 minutes on each side, until golden
brown. Remove and place on a paper towel to absorb any oil.

Salad:

Toss all the salad ingredients together. Top with the vegan fried
chicken tofu, and drizzle the vegan honey mustard dressing on top.
Enjoy!

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/
vegan-crispy-cajun-fried-chicken-salad-with-honey-mustard-dressing/>

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