Elly Curshen's salad can be made with classic bread croutons, or served as a side instead of a starter.
- Prepare15 mins
- Cook25 mins
- Total time40 mins
Preheat the oven to 220ºC, gas mark 7. Pat the tofu dry, cut into 4 slices, then tear into 20 bitesized pieces. In a medium bowl, whisk a little of the oat, almond or soy drink with the cornflour to make a paste, then whisk in the remaining drink until fully combined. Season and set aside.
Mix the panko and chicken seasoning in a large bowl and season with black pepper. Line a large baking tray with baking parchment or a silicone mat and drizzle with ½ tbsp oil.
Place the tofu pieces in the cornflour mixture, toss to coat and leave for 2 minutes. Then, one by one, dip the tofu pieces into the bowl of panko and shake or swirl the bowl to coat completely. Place on the prepared tray. Drizzle with the remaining ½ tbsp oil. Bake for 15 minutes, then turn and bake for another 8-10 minutes, until golden.
Meanwhile, slice the romaine into thick ribbons, wash and dry well. Whisk or blend the dressing ingredients with 1 tbsp warm water until fully combined. Season with black pepper. Put ½ the dressing into a serving bowl and toss with the lettuce. Top with the crispy tofu, finely grated prosociano and some black pepper. Serve the extra dressing on the side.
Different types and brands of tofu behave very differently, so always use the one specified in a recipe for the correct results. This tofu is firm and doesn’t need to be pressed before using.