* 1, 16 oz block extra firm tofu * Kosher salt * 1 tbsp tamari * 1 tbsp mirin * 2 tbsp potato starch * 1/2 tsp paprika * 1/2 tsp garlic powder * 1/2 tsp coriander * 1 tsp light brown sugar * 2 tbsp avocado oil * 1 English cucumber * 1/4 medium red onion, thinly sliced * 1/3 cup cilantro leaves, torn * 6-10 mint leaves, torn
**Lemon Glaze**
* 1/2 tsp red pepper flakes * 1 lemon * 1 tbsp maple syrup * 1/2 tsp dijon mustard * 2 tsp extra virgin olive oil
###Instructions
1. Drain tofu and tear into 1 inch chunks. Add to a sauce pan with 4 cups of water and a generous amount of salt (I used about 1 tbsp). Bring to a boil, and cook for 10 mins. As you wait, pre-heat the oven to 425F.
1. Drain tofu through a large sieve and rest over the pot for 5-10 mins. Transfer the tofu to a large resealable bag with tamari and mirin, then toss to coat.
1. Combine the potato starch, paprika, garlic, coriander, and brown sugar and mix well. Add the mixture to the tofu along with the oil. Seal and give a gentle toss to coat the tofu.
1. Transfer the tofu to a baking tray, leaving space between each piece. Bake on the bottom rack for 20 mins. Give the tofu a flip, then bake on the middle rack for 8-10 mins until golden and crisp around the edges. If the tofu is looking dry before flipping, drizzle the tofu with 1-2 tsp of extra oil before baking again.
1. Place the flat of your blade on top of the cucumber and use your other hand to smack the cucumber down its length to crack it. Roughly cut on a bias into 1 inch pieces and transfer to a bowl and sprinkle with a pinch of salt. Toss to coat and let sit for 10 mins to draw out and discard excess water.
1. In a mixing bowl add the red pepper, lemon zest from 1 whole lemon, juice of 1/2 the lemon, maple syrup, mustard, and oil. Whisk together until emulsified.
1. Add the drained cucumbers, onions, cilantro, mint, and tofu then toss to combine. Serve a portion of the tofu with your fav sauce and whole grain pita for a complete meal.
1 Comment
###Ingredients
**Tofu Salad**
* 1, 16 oz block extra firm tofu
* Kosher salt
* 1 tbsp tamari
* 1 tbsp mirin
* 2 tbsp potato starch
* 1/2 tsp paprika
* 1/2 tsp garlic powder
* 1/2 tsp coriander
* 1 tsp light brown sugar
* 2 tbsp avocado oil
* 1 English cucumber
* 1/4 medium red onion, thinly sliced
* 1/3 cup cilantro leaves, torn
* 6-10 mint leaves, torn
**Lemon Glaze**
* 1/2 tsp red pepper flakes
* 1 lemon
* 1 tbsp maple syrup
* 1/2 tsp dijon mustard
* 2 tsp extra virgin olive oil
###Instructions
1. Drain tofu and tear into 1 inch chunks. Add to a sauce pan with 4 cups of water and a generous amount of salt (I used about 1 tbsp). Bring to a boil, and cook for 10 mins. As you wait, pre-heat the oven to 425F.
1. Drain tofu through a large sieve and rest over the pot for 5-10 mins. Transfer the tofu to a large resealable bag with tamari and mirin, then toss to coat.
1. Combine the potato starch, paprika, garlic, coriander, and brown sugar and mix well. Add the mixture to the tofu along with the oil. Seal and give a gentle toss to coat the tofu.
1. Transfer the tofu to a baking tray, leaving space between each piece. Bake on the bottom rack for 20 mins. Give the tofu a flip, then bake on the middle rack for 8-10 mins until golden and crisp around the edges. If the tofu is looking dry before flipping, drizzle the tofu with 1-2 tsp of extra oil before baking again.
1. Place the flat of your blade on top of the cucumber and use your other hand to smack the cucumber down its length to crack it. Roughly cut on a bias into 1 inch pieces and transfer to a bowl and sprinkle with a pinch of salt. Toss to coat and let sit for 10 mins to draw out and discard excess water.
1. In a mixing bowl add the red pepper, lemon zest from 1 whole lemon, juice of 1/2 the lemon, maple syrup, mustard, and oil. Whisk together until emulsified.
1. Add the drained cucumbers, onions, cilantro, mint, and tofu then toss to combine. Serve a portion of the tofu with your fav sauce and whole grain pita for a complete meal.
[Source](https://www.instagram.com/reel/DNW3BBXMKER/)