crispy tofu salad with pickle dressing

for 1 serving:

1 block (200g) tofu

1 tbsp cornstarch

1 tbsp soy sauce

1 tbsp olive oil

1/3 tsp smoked paprika

black pepper, to taste

handful of crispy lettuce

1/2 cucumber

handful fresh parsley

pickle dressing:

2 pickles (high-quality!)

1 tsp grainy mustard

2 tsp nutritional yeast

1 small clove of garlic

1 tbsp olive oil

1 tbsp white wine vinegar

1/3 tsp dried oregano

pinch of salt

black pepper, to taste

2-3 tbsp water to thin

method:

cube the tofu and coat in cornstarch. add the soy sauce, olive oil, smoked paprika, black pepper and mix well. place the seasoned tofu on a baking sheet and bake at 200°C for 20-25 minutes, until crispy and golden brown.

in the meantime, chop the lettuce, slice the cucumber and roughly tear the parsley.

combine the pickle dressing ingredients in a small blender and blend until smooth.

add the vegetables, baked tofu and dressing into a large salad bowl, mix until combined.

serve with cooked brown rice, farro or bread for a full meal.