Recipe Image

Pretzel-Pistachio-Crusted Tofu Salad

  • 5 m
  • 15 m
Diabetic Living Magazine
“Pretzels and Pistachios create a crispy crust for tofu, perfect to top this fresh salad.”


    • 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
    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 12/9/2019