Crispy Baked Tofu and Creamy Macaroni Salad

        Crispy Tofu and Creamy Macaroni Salad are two recipes I like to make for a kid friendly meal that even adults will enjoy. For a time saving work day meal, make a double batch of the Crispy Tofu on a day you have a few hours. Place the baked Crispy Tofu on a baking sheet to freeze. Once they are frozen transfer to a freezer storage bag. When ready to serve, reheat desired amount on a baking sheet at 350°F for about 20 minutes or until heated through. Serve with your favorite dipping sauce. Creamy Macaroni Salad is quick to prepare. You can eat it right away or if desired prepare it early in the morning or the night and chill in the refrigerator. Then enjoy coming home after a work day and having dinner made! 

Crispy Tofu

Serves 5
Vegan, dairy-egg-wheat (gluten) free
Printable Recipe

Ingredients:

1 package extra firm or firm tofu (14-16 oz.)

¼ c. almond milk (or other non-dairy milk)

2 t. Dijon mustard

1 t. pure maple syrup

Pinch of salt

Bread coating-

     2 c. cornflake cereal

     ½ t. poultry seasoning

     1 t. Italian herb seasoning

     ¼ t. garlic powder

     ¼ t. onion powder

     Pinch of black pepper

Directions:

Preheat oven to 375°F.

1. Drain the tofu. Cut the tofu into 5 slices. Press the excess water out of the tofu. Lay the tofu on a kitchen towel. Fold the towel to cover both sides of the tofu. Lay a cutting board or baking sheet on top. Set a heavy object on top of the cutting board to weight down the cutting board. Allow the tofu to be pressed for 30 minutes. 

I have pictures of how to press tofu in this recipe- Tofu Lettuce Wraps

TIP: If you will not have 30 minutes to press the tofu then plan on doing this in advance. Place the wrapped tofu on a plate, then place a plate on top. Let the tofu sit in the refrigerator over night.

2. In a glass pie plate whisk together the almond milk, Dijon mustard, maple syrup and salt.

3. Place cornflakes in a food processer and pulse to make fine crumbs. 2 cups of Corn Flake cereal will make ½ cup of crumbs. Pulse in the remaining ingredients. Transfer crumbs to a small bowl.

4. Place the pressed tofu in the glass pie plate with the milk mixture. Gently toss to coat all sides. Take one piece of tofu at a time and place in the bowl with the cornflake crumbs. Use two forks to gently toss the tofu and coat with the crumbs. Transfer to a lightly greased baking sheet.

5. Bake for 30 minutes. After 15 minutes of cooking, remove the pan from the oven and turn the tofu pieces over. Return to the oven and continue baking another 15 minutes.

Here are a few ideas for 'no cooking required' dipping sauces. Simply stir all the ingredients together. 

Honey Mustard- 1/4 C. Veganaise, 2 T. honey, 1 T. yellow mustard

Asian- 2 T. low sodium soy sauce, 1-2 T. rice vinegar, splash of sesame oil, finely chopped scallion 
            
Cocktail- 1/3 cup ketchup, 1 1/2 T. chili sauce, 1/2 T. horseradish, squeeze of fresh lemon

Ranch- 1 T. ranch mix (below), 1/2 c. Veganaise or 6 oz. plain Greek style yogurt, thin with milk if desired.

Ranch Mix: 2 T. dried parsley, 1 t. dried dill, 1/2 t. dried basil, 1 t. garlic powder, 1/2 t. onion powder, 1/2 t. ground black pepper. Mix together and store in an air tight container. To make a salad dressing, mix with 1/3 c. Veganaise, 1/4 c. non-dairy milk

Creamy Macaroni Salad
Vegan, dairy-egg free

Makes 5-6 cups
Printable Recipe

Ingredients:

1 ½ cups macaroni pasta

2 cups broccoli florets (fresh or frozen)

1 cup carrots, sliced

¾ cup Veganaise

2 T. apple cider vinegar

2 T. non-dairy milk

3 T. pure maple syrup

½ t. salt

½ t. pepper

Directions:

Bring a large pot of water to a boil. Add the macaroni to the boiling water. Cook for 6 minutes then add the broccoli and carrots. Cook another 3 minutes. Drain pasta and vegetable, rinse with cold water, transfer to a large mixing bowl.

In a small bowl, whisk together the remaining ingredients. Pour the dressing over the pasta and vegetables. Toss to blend.