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Pretzel-Pistachio-Crusted Tofu Salad
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5 m
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15 m
Ingredients
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- 8 ounces extra-firm tofu (fresh bean curd), cut into 8 slices
- 2 egg whites, lightly beaten
- 1 ounce unsalted pretzels, crushed ( ¼ cup)
- 3 tablespoons chopped pistachio nuts
- Nonstick cooking spray
- 5 teaspoons olive oil
- 2 tablespoons white wine vinegar
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- 2 tablespoons horseradish mustard
- 1 teaspoon honey
- ¼ teaspoon salt
- 6 cups fresh baby spinach
- 1 medium apple, cored and thinly sliced
- ¼ cup dried cranberries
Directions
- 1 Place tofu slices on paper towels; pat dry. Set aside.
- 2 Place egg whites in a shallow dish. In another shallow dish combine pretzels and nuts. Dip tofu slices in egg whites, turning to coat. Dip tofu slices in pretzel mixture, turning to coat evenly. Coat a 12-inch nonstick skillet with cooking spray. Add 1 teaspoon of the olive oil to the skillet. Heat over medium-high heat. Add tofu slices; cook 4 to 6 minutes or until golden and crisp, turning once halfway through cooking time.
- 3 Meanwhile, for dressing, in a screw-top jar combine the remaining 4 teaspoons oil, vinegar, mustard, honey and slat. Cover and shake well.
- 4 In a large bowl combine spinach, apple and cranberries. Divide spinach mixture among four serving plates. Drizzle with dressing. Arrange tofu slices on top. Serve immediately.