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sprout salad with honey mustard dressing Recipe

sprout salad with honey mustard dressing Recipe
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★★★★★

5 from 8 reviews

A vibrant and healthy salad featuring crispy baked tofu, shaved Brussels sprouts, and a tangy honey mustard dressing. This dish combines crunchy textures with fresh flavors, enhanced by pine nuts, avocado, and Parmesan for a satisfying vegetarian meal.

Ingredients

Scale

Tofu and Coating

  • 14 oz organic firm tofu
  • 1 tablespoon tamari soy sauce
  • 1 tablespoon sunflower oil (or other neutral oil)
  • 1 – 2 tablespoons cornstarch

Dressing

  • 1 tablespoon lemon juice
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon Dijon mustard (use less if your mustard is very sharp)
  • 1/2 tablespoon honey
  • 1/2 teaspoon sea salt
  • 1/2 cup olive oil

Salad Components

  • 12.5 oz Brussels sprouts (yellow leaves removed and ends trimmed)
  • 1/2 cup pine nuts (crushed or finely chopped)
  • 1/4 to 1/2 cup freshly grated Parmesan (adjust to taste)
  • 1 green bell pepper (sliced)
  • Microgreens or baby spinach (about 1 cup)
  • 1 avocado (sliced)

Instructions

  1. Prepare the tofu: Slice the tofu into small equal cubes. Place paper towels on a large cutting board, arrange the tofu cubes evenly, cover with more paper towels and another cutting board, then press with a heavy object. Let it drain for 15 minutes, changing towels if they become too wet.
  2. Preheat the oven and coat tofu: While tofu drains, preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Transfer the drained tofu to a large bowl, coat with tamari soy sauce and sunflower oil, then sprinkle 1 tablespoon cornstarch. Toss until tofu is fully coated; add more cornstarch if needed.
  3. Bake the tofu: Spread tofu cubes on the baking sheet and bake for about 20 minutes until golden brown on the edges and crispy.
  4. Make the dressing: In a sealable jar or mixing bowl, combine lemon juice, white balsamic vinegar, Dijon mustard, honey, sea salt, and olive oil. Shake or whisk vigorously until smooth and uniform. Adjust seasoning to taste and set aside.
  5. Shave the Brussels sprouts: Using a mandoline slicer, sharp knife, or food processor, shred the Brussels sprouts as thinly as possible. Transfer to a large bowl and toss gently to separate the pieces.
  6. Assemble the salad: Pour half of the dressing over the shredded Brussels sprouts and toss well. Add crushed pine nuts and toss again. Sprinkle Parmesan cheese and toss once more to combine flavors evenly.
  7. Serve: Portion the salad into bowls, top with crispy baked tofu cubes, microgreens or baby spinach, sliced green bell pepper, avocado slices, and additional Parmesan if desired. Serve immediately for best texture and flavor.

Notes

  • If you prefer a spicier dressing, add a pinch of cayenne or black pepper.
  • To make this salad vegan, substitute honey with maple syrup and omit Parmesan or replace with nutritional yeast.
  • Pressing tofu thoroughly removes excess moisture and helps achieve a crispier texture when baking.
  • Use fresh Brussels sprouts for crispness and the best flavor; yellow leaves and tough ends should be trimmed for optimal texture.
  • The salad can be made ahead; keep components separate and combine just before serving to maintain tofu crispness.

Nutrition

Keywords: crispy tofu salad, Brussels sprouts salad, honey mustard dressing, vegetarian salad, healthy tofu recipe

Find it online: https://leofoster.com/sprout-salad-with-honey-mustard-dressing-recipe/