Tofu Benedict Salad
Tofu Benedict Salad is the ultimate vegan brunch dish for spring! It’s made with mixed greens, cheesy vegan baked tofu, tempeh bacon, and tomatoes, and it’s drizzled with dairy-free hollandaise sauce.
Ingredients
- 1 14- ounce package extra firm tofu drained and pressed
- 2 tablespoons tamari
- 2 tablespoons apple cider vinegar
- ¼ cup nutritional yeast
- 1 teaspoon turmeric
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 5 ounces mixed greens
- 1 pint cherry tomatoes sliced in half
- 8 ounces tempeh bacon cooked
- 1 cup vegan croutons
- ½ cup Vegan Hollandaise Sauce
Instructions
- If you’re cooking the tofu in your oven, preheat it to 400°F and line a baking sheet with parchment paper.
- Cut the tofu into cubes about 1-inch in size. Place the cubes in a shallow dish or bowl.
- Mix the tamari and apple cider vinegar together and pour it over the tofu. Make sure the pieces are totally submerged. Allow the tofu to marinate for 10 to 15 minutes.
- In a small bowl, whisk together the nutritional yeast, turmeric, onion powder, garlic powder, sea salt, and black pepper.
- Place the tofu in a bowl that has a lid or in a small paper bag. Add the nutritional yeast mixture, place the lid on the bowl or seal the bag, and then give it a good shake. Try to coat as much of the tofu as possible with the nutritional yeast mixture.
- Oven instructions: Bake the tofu for 30 minutes, flipping the cubes every 10 minutes.
- Air fryer instructions: Bake the tofu on 400° for 15 minutes, flipping after 7 minutes. Depending on the size of your air fryer, you may need to cook the tofu in batches.
- To make the salad, place the mixed greens in a large bowl. Mix in the cherry tomatoes, tofu, tempeh bacon, and croutons. Top with the vegan hollandaise sauce.