Hemp Crusted Tofu Cobb Salad

Hemp Crusted Tofu Cobb Salad Recipe

By Hot For Food

🔪Prep Time: 45 minutes

👩‍🍳Cook Time: 30 minutes


hemp crusted tofu

1 x 350 g or 400 g brick of firm tofu

1/2 C gluten-free bread crumbs

1/2 C hemp hearts

2 tsp chili powder

2 tsp garlic powder

1 tsp sea salt

1/2 tsp ground black pepper

2 tbsp dijon mustard

1 tbsp nondairy milk

cobb salad

12 C chopped romaine lettuce

1 lb whole green beans, blanched

2 C tomato wedges or halved cherry tomatoes

2 C frozen corn, thawed and drained of excess water

2 avocados, diced or cut into wedges

1 C ranch dressing


1Preheat oven to 425°F.

2Drain the brick of tofu from the packaging water and pat dry with a tea towel or paper towel.

3Cut into 8 thick sticks or depending on the shape of your tofu brick you can cut those in half again for 16 pieces. They should be like a fish stick style shape.

4In a mixing bowl combine the bread crumbs, hemp hearts, spices, sea salt, and ground pepper. In another smaller bowl combine dijon with nondairy milk until smooth and well combined.

5Brush the dijon mixture evenly on each tofu stick coating well. Then coat fully in the bread crumb mixture. Place sticks on a parchment lined baking sheet.

6Spray the sticks with a light coating of vegetable oil and bake for 30 minutes flipping over half way through the bake time. They should be a deep golden brown.

7To make blanched green beans that are still bright green and crunchy you can boil them or steam them in a pot and then just as they turn bright green all over and are tender, drain them from the hot water and submerge them into a large bowl of ice water. Then once they've been submerged for 5 to 10 minutes you can drain them from the water into a colander. Serve them immediately on the salad or pat dry and store for 2 days in a container in the fridge.

8Assemble the salads with romaine lettuce, a handful of corn, green beans, a few tomato wedges, and cubed avocado. Top with 3 to 4 tofu nuggets per salad and drizzle with ranch dressing!

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