Crispy Tofu Ranch Salad

Serves: 4

Ingredients

2 cos lettuce, roughly chopped

1 avoado

4 eggs, boiled

Parmesan, freshly grated

Crumbed Tofu:

1 1/2 blocks firm tofu

2 eggs

2 tbsp milk

1/3 cup plain flour

1 cup breadcrumbs

1 tsp smoked paprika

2 tsp Mingle everything seasoning (or onion powder)

Generous pinch of salt

Ranch dressing:

2 tbsp mayonnaise

4 tbsp greek yoghurt

1 tbsp dill, finely chopped

1 tsp onion powder

1/2 tsp garlic

salt

Method

1. Cut the tofu into bite-sized pieces and pat dry with paper towel.

2. Prepare three separate bowls: one with flour, one with whisked eggs and milk, and one with breadcrumbs, smoked paprika, Everything Bagel seasoning, and salt. Coat each tofu piece in flour, dip into the egg mixture, then coat in the breadcrumb mixture.

3. Preheat the air fryer to 200°C. Arrange the coated tofu in a single layer and air-fry for 15-20 minutes, flipping halfway through, until golden and crispy. (Alternatively, bake in a preheated oven at 200°C for 25-30 minutes, flipping halfway.)

4. For the dressing, whisk together mayonnaise, Greek yoghurt, finely chopped dill, onion powder, garlic, and a pinch of salt in a bowl until smooth.

5. Roughly chop the cos lettuce, then slice the avocado and boiled eggs. Toss the lettuce, avocado and eggs with a generous amount of the ranch dressing until evenly coated.

6. Top with crispy tofu and grate over a generous amount of parmesan over the top, then serve immediately!