Greek Salad with Crispy Breaded Tofu

Cut the lettuce into bite-size pieces, cut the onion into strips, halve the tomatoes and add everything to a bowl.

• 1 Romaine lettuce (~ 4.2 oz)
• ½ Onion, red (~ 1.5 oz)
• 4.4 oz Cherry tomatoes

Halve the olives, chop the parsley coarsely and add both into the bowl.

• 1.1 oz Black olives
• 3 twigs of Parsley, fresh or frozen (~ 2 tsp)

Add the agave syrup, balsamic vinegar, olive oil and mustard to a mason jar. Screw the lid on tightly and shake vigorously until combined. Season with salt and pepper.

• 1 ⁠½ tsp Agave syrup
• 2 tsp Balsamic vinegar
• 1 tsp Yellow mustard
• 2 tsp Olive oil
• Salt
• Black pepper

Cut the tofu into approx. ½ in thick slices.

• 5.3 oz Tofu

In a bowl, mix the egg substitute according to the package instructions, add the milk and whisk until combined.

• 0.4 oz Egg replacer
• 2 Tbsp Plant milk, unsweetened (e.g. almond)

Put the flour and breadcrumbs onto two separate plates. Place plates in front of you side by side. Arrange in the following order: flour, egg substitute, breadcrumbs.

• 2 ⁠½ Tbsp Flour, all-purpose
• 3 Tbsp Bread crumbs

One at a time, dredge the tofu strips in flour until the surface is covered. Dip into the egg-substitute to coat. Allow the excess to drip off for a few seconds, then roll in the breadcrumbs until coated.

Heat the canola oil in a non-stick frying pan over low heat and fry the tofu until golden brown.

• 1 tsp Canola oil

Drizzle the dressing over the salad and toss lightly until coated evenly and top with the breaded tofu strips.

Enjoy your meal!