This easy vegan summer salad stars smoky baked tofu and crunchy almond flour croutons in a bacon-y dressing with lots of fresh, crunchy veggies. This is a refreshing, hearty and comforting summer dinner salad!
Index
To keep things simple, the dressing for this vegetarian summer salad is also your tofu marinade. The smoky, bacon-y flavor is incredible!
The deep flavors of this dressing pair with salad greens, crunchy bell peppers, and sweet orange slices just the way I like it.
This salad has lots of flavor and texture. Chewy crispy tofu, crunchy veggies, sweet tangy oranges and to take it to the next level we add these super crispy almond flour croutons! Croutons take just 1 bowl and 5 minutes to mix, then scoop and bake. You can use this for any salad. Tofu and croutons add 18-22 grams of protein! This is a very satisfying dinner salad that you’ll want to eat all summer long!
Why you’ll love this vegan summer salad
- Simple, healthy and refreshing
- Smokey Tofu and Dressing
- Fresh, crisp vegetables
- Crumbed almond flour croutons
- Soy-free with nut-free and gluten-free options
More vegan dinner salads
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Vegan Summer Salad
This easy vegan summer salad stars smoky baked tofu and crunchy almond flour croutons in a bacon-y dressing with lots of fresh, crunchy veggies. This is a refreshing, healthy summer dinner salad!
Serving: 3
Calories: 364kcal
Materials
For the dressing/marinade
- 1 table spoon I am Willow Use tamari for gluten-free.
- 1 table spoon Maple syrup
- 1 teaspoon Flavored vinegar
- 2 table spoon the water
- 1 teaspoon Smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon Bell pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon Orange taste
For the tofu
- 7 ounce (198.45 g) Firm or extra firm tofu Press for at least 10 minutes and cube or cut as you like
For the croutons
- 1/2 the cup (118.29 g) Almond flour
- 1/2 teaspoon Onion powder
- 1/2 teaspoon garlic powder
- 1/3 teaspoon salt
- 1 teaspoon Italian herb blend
- 1/2 teaspoon Paprika
- 1 teaspoon the oil
- 1 Hemp eggs It’s 1 tablespoon of flaxseed meal mixed with 2 1/2 tablespoons of water.
For the salad
- 3 to 4 the cup (216 g) Shredded lettuce or other baby greens of choice
- 1 the cup (149 g) Chopped bell peppers
- pieces 1 orange or more
- 1/4 the cup (35 g) the seed I use a mixture of pumpkin seeds, sesame seeds and hemp seeds.
instructions
Make the dressing.
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Add all the dressing ingredients to the bottom of the dressing in a bowl and mix very well until the garlic is incorporated. Set aside while you prepare the croutons.
Make the croutons.
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Preheat oven to 335°F (168°C) and line 2 baking sheets with parchment paper.
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In a bowl, add the almond flour, onion powder, garlic powder, salt, herbs and paprika and mix really well, pressing and mixing to break up any almond flour lumps. Then add oil and flax egg and mix really well to make a dough.
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Using a 1/2 teaspoon or a small measure, measure out the crouton dough and scoop it onto the baking sheet. You want them to have a somewhat organic shape. Space them at least 1/2 inch apart.
Make the tofu.
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Remove the tofu fish from the marinade using a fork and place on another baking sheet, spacing the tofu pieces at least 1/2 inch apart. Place both the tofu and the croutons on the baking sheet in the oven for 20 to 25 minutes. The croutons will be done soon, so keep an eye on them. As soon as they feel crispy and golden brown on the outside, take the baking sheet out of the oven. They may feel a little soft in the middle, but will continue to harden as they cool.
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Meanwhile, you can continue to bake the tofu for another 5 to 10 minutes, until it is as crispy as desired, then remove the tofu from the oven. Or fry for a few minutes.
Assemble the salad.
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Add some lettuce or baby spring greens of your choice to a bowl. Add the bell pepper and orange slices, then add the tofu and seeds with a good drizzle of the remaining dressing. Then, top the salad with the croutons and serve immediately.
Comment
To make it nut-free, use croutons, the bread of choice.
To make them without soy, use coconut aminos instead of soy sauce, and use chicken tofu or soy-free chicken substitutes instead of tofu. Or you can also use 1 cup of cooked chickpeas.
oil free: Drain the oil from the croutons.
nutrition
nutrients
Vegan Summer Salad
No. per job
calories 364
198 calories from fat
% Daily Value*
thick 22 grams34%
2 grams of saturated fat13%
Sodium 690mg30%
potassium 400mg11%
carbohydrates 25 grams8%
8 grams of fiber33%
13 grams of sugar14%
protein 19 grams38%
Vitamin A 2615 IU52%
Vitamin C 90 mg109%
calcium 217 mg22%
iron 5 mg28%
* Percent Daily Value is based on a 2000 calorie diet.
Components and Substitutions
- Soy sauce – adds saltiness and umami to salad dressings. Use tamari for gluten-free
- Maple syrup – for the sweet component of the bacon flavor.
- Balsamic vinegar – adds a bit more sweetness and some tang.
- Smoked Paprika – For the smoky element of bacon flavor.
- Thyme, garlic powder and black pepper – enhance the flavor of the dressing/marinade!
- Orange Zest – Adds a bright, summery flavor to summer salad dressings.
- Tofu – your protein. Use chickpea tofu, a cup of cooked chickpeas, or a soy-free chicken substitute.
- Almond flour – the basis of gluten-free croutons.
- Herbs and Spices – Onion powder, garlic powder, Italian seasoning, and paprika make these healthy croutons so flavorful!
- Oil – Adds moisture to croutons.
- Flax Egg – One tablespoon of flax meal mixed with 2.5 tablespoons of water acts as a binder and adds moisture to the croutons.
- veggies – fresh lettuce and bell peppers bring the crunch!
- Orange Slices – A little sweet pairing with this blend of flavors!
- Favorite Seeds – Seeds like pumpkin, sesame and flax seeds add more protein and crunch to this summer dinner salad!
advice
- Don’t skip pressing the tofu before marinating! It will have the best texture and flavor this way.
- Make sure to break up the almond flour lumps while making the crouton dough. Likes to grind almond flour.
- It’s okay if the croutons are soft inside when you take them out of the oven. They will harden as they cool.
How to Make a Vegan Summer Salad
Add all the dressing ingredients to the bottom of the dressing in a bowl and mix very well until the garlic is incorporated. Set aside while you prepare the croutons.
Meanwhile, make the croutons. Preheat oven to 335°F (168°C) and line 2 baking sheets with parchment paper.
In a bowl, add the almond flour, onion powder, garlic powder, salt, herbs and paprika and mix really well, pressing and mixing to break up any almond flour lumps.
Then add oil and flax egg and mix really well to make a dough.
Using a 1/2 teaspoon or a small measure, measure out the crouton dough and scoop it onto the baking sheet. You want them to have a somewhat organic shape. Space them at least 1/2 inch apart.
Remove the tofu fish from the marinade using a fork and place on another baking sheet, spacing the tofu pieces at least 1/2 inch apart.
Place both the tofu and the croutons on the baking sheet in the oven for 20 to 25 minutes. The croutons will be done soon, so keep an eye on them. As soon as they feel crispy and golden brown on the outside, take the baking sheet out of the oven. They may feel a little soft in the middle, but will continue to harden as they cool.
Meanwhile, you can continue to bake the tofu for another five to 10 minutes, until it is as crispy as desired, then remove the tofu from the oven. Or fry for a few minutes to crisp it up.
To assemble the salad, add some lettuce or baby spring greens of your choice to a bowl. Add bell pepper and orange slices, then add tofu and seeds with a good drizzle of dressing.
There will be a good amount of dressing left over, since we also use the dressing as a marinade for the tofu. Then, top the salad with the croutons and serve immediately.
Frequently Asked Questions
For the make-add, bake tofu and croutons. Store croutons and tofu on the counter in the refrigerator for up to two days. Don’t assemble the salad until you’re ready to serve, as the croutons will absorb the dressing and soften. So assemble the salad just before serving.
To make it nut-free, use bread croutons or crackers or seeds of choice.
To make them soy-free, use coconut aminos instead of soy sauce, and use chicken tofu or a soy-free chicken substitute instead of tofu. Or you can also use 1 cup of cooked chickpeas.