BAKED TOFU BITES ON A BED OF LEAFY ROMAINE

Baked Tofu Bites on a Bed of Leafy Romaine image

A simplified baked tofu-bite recipe served on a bed of leafy romaine, spritzed with raspberry vinaigrette, and garnished with fresh sliced strawberries.

Provided by pattyjean

Categories Salad

Time 1h10m

Yield 4

Number Of Ingredients 10

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Ingredients

1 (16 ounce) package extra-firm tofu, sliced 1/2 inch thick
cooking spray
½ cup teriyaki sauce
1 tablespoon sesame seeds
1 clove garlic, minced
1 teaspoon hot sauce
½ teaspoon white sugar
1 small head romaine lettuce, or to taste, torn
3 strawberries, or more to taste, sliced
¼ cup raspberry vinaigrette dressing

Steps:

Lay tofu slices onto several layers of paper towel; top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
Stir teriyaki sauce, sesame seeds, garlic, hot sauce, and sugar together in a bowl. Cut pressed tofu into 1/2-inch cubes and add to teriyaki sauce mixture; stir gently to coat. Cover bowl with plastic wrap and marinate 5 to 10 minutes.
Spread tofu onto prepared baking sheet and bake in preheated oven for 15 minutes, flip, and continue baking until golden brown, about 15 minutes more.
Prepare a bed of romaine lettuce on a salad platter. Arrange strawberry slices around the edge of the lettuce bed. Spritz or drizzle raspberry vinaigrette over the lettuce. Pile warm baked tofu onto the lettuce.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 17.7 g, Fat 6.9 g, Fiber 2.5 g, Protein 12.8 g, SaturatedFat 1 g, Sodium 1636.2 mg, Sugar 12.8 g