Vegan Panko Crusted Tofu with Healthy Remoulade Sauce and Asian Inspired Cucumber Salad

In love with this vegan healthy remoulade sauce. And the panko crusted tofu. And the Asian inspired cucumber salad. So so good and not too hard to make! Hope you love!

The Recipe

Vegan panko crusted tofu with healthy remoulade sauce and Asian inspired cucumber salad

Ingredients

For the cucumber salad:

2 cucumbers, sliced

5 small radishes, sliced

2 spring onions, sliced

2 tablespoons sesame seeds

1 small red chili, chopped (optional)

1 garlic clove, minced

5 tablespoons lime juice

3 tablespoons sweet chili sauce

4 tablespoons soy sauce

1 tablespoon sesame oil

salt and pepper to taste

For the remoulade sauce:

8 ounces / 227 g silken tofu

1 tablespoon vegan white miso paste

1/2 teaspoon wasabi (optional)

2 teaspoons lime juice

2 tablespoons chopped cucumber pickles

2 tablespoons chopped chives

salt to taste

For the panko crusted tofu:

16 ounces / 454 g firm tofu

8 tablespoons rice flour (sub in all-purpose flour)

15 tablespoons water

Instructions

1. In a food processor combine silken tofu, vegan miso paste, wasabi and lime juice and mix until smooth. Season with salt. Add chopped chives and cucumber pickles and mix with a spoon. Pour into a serving bowl and set aside for later.

2. For the salad combine cucumbers, radishes, spring onions, chili, sesame seeds, minced garlic, lime juice, sweet chili sauce, soy sauce and sesame oil. Season with salt and pepper.

3. In a bowl mix rice flour and water. In another bowl add panko crumbs. First cover tofu with the rice flour-water mix, then cover with panko crumbs. 

4. In a large pan heat 2 tablespoon of vegetable oil. Add panko crusted tofu and cook until golden brown. Use more vegetable oil as needed. Serve with cucumber salad and remoulade sauce. ENJOY!