Tomato Basil Salad with Crispy Tofu

A super easy recipe for an extra light spring or summer salad. Crispy baked tofu is so good in this!

Course Main Course, Salad

Cuisine American

Keyword salad with tofu, tomato basil salad

Prep Time 35

Cook Time 20

Cooling 5

Total Time 1

Servings bowl

Calories 376kcal

Author Ari

Pressing the tofu is only necessary if you buy tofu in water (usually sold in a 16-ounce block).
If using one third of the block (my recommendation for one serving), slice the tofu block into thirds. Set one third aside for the recipe. Store the remaining two thirds in a closed container filled with enough water to cover the tofu and put in the fridge.
Slice the block for the recipe lengthwise into thirds so you are left with three long, thinner slabs of tofu.
Place these tofu slabs on a paper towel and cover the tofu. Place this inside a cloth, fold it over one or two times. Place a cutting board on top and a heavy book or two on top of that. Let this sit for about 30 minutes.

While the tofu is in the oven, chop two medium vine tomatoes (about 2 cups chopped), about one half of a cucumber (1 cup chopped, peeling optional), and about two tablespoons of red onion (or to taste). Place this all in a large mixing bowl.
Scoop 1/3 cup canned chick peas (a.k.a. garbanzo beans). Strain the liquid and rinse the chick peas with cold water. Removing the skin is optional but not necessary. Add these to the mixing bowl.
Add 10-15 leaves of fresh basil, or however much you'd prefer. Chopping is optional but not necessary.

Once the tofu has been pressed for about 30 minutes, preheat oven to 400ºF.
Remove the pressed tofu from the cloth and paper towel. Stack the three slabs on top of each other and slice it lengthwise down the middle. Cut those long pieces into 4 to 5 pieces, depending on your desired size of tofu cube. Remember the tofu will slightly shrink in the oven.
In a small bowl, mix together 1 teaspoon olive oil and 1 teaspoon tamari (or soy sauce). Put the tofu cubes in the bowl and gently mix until all the cubes are evenly coated.
Add 1/2 tablespoon cornstarch to the tofu and mix until evenly coated.
Spread out the tofu cubes on a baking sheet. Parchment paper is optional, but it will make the cubes slightly easier to flip.
Bake the tofu @ 400ºF for 20 minutes, flipping over each cube at about 10 minutes into baking.
After baking, remove the tofu from the oven and let the tofu cool for about 5 minutes before adding it to the salad.

Once the tofu cubes have cooled, add them to the mixing bowl containing the salad ingredients.
For a simple dressing, add 1/2 tablespoon olive oil, 1/2 tablespoon balsamic vinegar, 1/8 teaspoon black pepper, and 1/8 teaspoon sea salt (or adjust the spices to taste). Or, use your own dressing.
Mix and serve.