Green Tomato Salad Over Fried Tofu

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Serves 4

This recipe is a homage to fried green tomatoes, but the fried component here is from the breaded tofu cutlets instead of the tomatoes! The tomato salad is punchy and juicy, and the perfect light pairing for its pan-fried counterpart.

This summer’s rendition of the recipe actually doesn’t use green tomatoes proper, it uses green heirloom tomatoes. More specifically, Artisan Green Tiger, which is a variety of heirloom that is simultaneously sweet, but sharp and a bit acidic. It makes a beautiful tomato salad, and an even more wonderful topping for these pan-fried, slightly spicy tofu cutlets. Together it’s a fun recipe that will have you feeling nostalgic for a hot, southern summer day, even if you never made fried green tomatoes a day in your life!

The ingredients for this recipe are oh-so-simple and perfectly encapsulate summertime feels. This dish is fresh and bright, yet comfy because of the fried tofu. Who doesn’t love something crispy with a good salad?

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INGREDIENTS

FOR TOFU

• 1 (14-ounce) block of extra firm tofu

• 1/2 cup whole wheat flour

• Diamond Crystal kosher salt

• 1 cup almond milk or plant-based milk of choice

• 1 teaspoon hot sauce such as Frank's Red Hot

• 1 cup panko breadcrumbs

• 1 teaspoon ground paprika, garlic powder, onion powder

• 1/4 teaspoon ground cayenne pepper

• 2 tablespoons worchestershire sauce

• 1 cup neutral oil, such as sunfloweR or avocado, plus more as needed

FOR TOMATO SALAD

• 2 medium green heirloom tomatoes

• 1/4 cup fresh dill

• 2 garlic cloves grated

• 1 tablespoon white wine vinegar

• 1 tablespoon extra virgin olive oil

• Diamond Crystal kosher salt

• Freshly ground black pepper
  

INSTRUCTIONS

1. Slice the tofu block crosswise into 5 equal rectangular pieces.

2. On a baking sheet lined with paper towels or reuseable lint-free towels, lay out the tofu in an even layer. Cover with more towels and another baking sheet and top with a few heavy books. Or use a tofu press! Let this sit for 5-10 minutes to press out excess moisture.

3. While the tofu is pressing, prepare three shallow bowls, the first with the whole wheat flour and a pinch of salt, the second with the almond milk and hot sauce and the third with the panko breadcrumbs, paprika, garlic power, onion powder and cayenne.

4. When the tofu is ready, gently brush each side of the tofu pieces with a teaspoon of worchestershire sauce.

5. Bread the tofu by dipping it in the whole wheat flour first, then dip in the milk, then transfer to the panko breadcrumbs. Use one hand for wet and one for dry, to avoid a mess. Place the breaded tofu to the side.

6. Place a large high-sided sauté pan over medium heat and add the oil so that it comes about 1 centimeter up the side of the pan. Bring the oil up to 325°F-350°F.

7. Fry the tofu in two rounds, letting each piece fry for 3-4 minutes on each side or until golden. Transfer to a paper towel to drain.

8. Prepare the tomato salad. Cut the tomatoes into big chunks add them to a large bowl with the dill, grated garlic, vinegar, and olive oil. Season with salt and black pepper and mix. It will get all juicy.

9. Serve with two tofu cutlets to each plate, and pile the tomato salad on top. Drizzle with any leftover juices at the bottom of the tomato bowl, and dive in.

photo and recipe credits to Justine Snacks