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Garden Salad with Tofu Croutons and Garlic Chips
2 (8 oz.) pkg. super-firm cubed tofu, drained
3 Tbsp. Inspirations Lemon Garlic Marinade
4 cloves garlic, divided
2 Tbsp.Inspirations Garlic Dipping Oil, divided
3 Tbsp. fresh lemon juice
1/2 tsp, Dijon mustard
1/4 tsp. kosher salt, or to taste
1/8 tsp. freshly ground black pepper
1 Tbsp. minced parsley
1 Tbsp. chopped chives
1 (7 oz.) pkg. Inspirations Baby Romaine Lettuce
2 medium tomatoes, cored and cut into 8 wedges each
1 cucumber, peeled, halved lengthwise and cut into half moons
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Garden Salad with Tofu Croutons and Garlic Chips

Garden Salad with Tofu Croutons and Garlic Chips

Garden Salad with Tofu Croutons and Garlic Chips
  • Servings:Serves 4
  • Prep Time:30 minutes
  • Cook Time:14 minutes
1. Preheat oven to 450 degrees F. Line a baking sheet with foil and spray with egetable cooking spray. Toss tofu with marinade, making sure all cubes are coated. Spread in a single layer on the prepared baking sheet. Bake for 13 to 14 minutes, until top surface of tofu is slightly dry and browned. Remove pan from oven and flip tofu cubes so that the surface that was on the pan is now on top. Bake for another 13 to 14 minutes until golden.
2. While tofu bakes, thinly slice 3 of the garlic cloves, discarding the ends. Heat 1 tsp. of the oil in a medium nonstick skillet over medium-high heat. Add garlic slices and stir until evenly coated with oil. Use a spoon to move slices around to keep them from touching. Saute until pale gold, stirring occasionally, about 1 to 2 minutes. Transfer garlic chips to a plate lined with a paper towel to drain. Set aside.
3. Make the dressing. In a small bowl, whisk together the lemon juice, mustard,salt, and pepper. Finely mince the remaining garlic clove and add. Add any oil left in the pan used to fry the garlic plus remaining 5 tsp. oil and whisk well. Stir in parsley and chives.
4. In a large bowl, mix together romaine, tomatoes, and cucumber. Add dressing,garlic chips, and hot tofu and toss. Serve immediately.
Source: fresh magazine July, August 2010