Black tomatoes, crispy smoked tofu salad

Ingredients

Crispy Tofu

1 block smoked tofu

1/2 cup panko breadcrumbs

2 tbsp flour

1 tbsp nutritional yeast

1 egg

1 tbsp milk

1 tsp smoked paprika

Salt and pepper

1 tbsp avocado oil (for cooking)

Roasted Carrots

1 good handful of colorful carrots

1 tbsp maple syrup

1 tsp zaatar

1 tbsp olive oil

Salt and pepper

Other Elements

4 to 5 beets, cooked and peeled

3 Kumato tomatoes

1 block of halloumi cheese

Mixed greens (mesclun)

Sunflower and pumpkin seeds

Some crumbled feta

Dressing

1 tsp toasted sesame oil

1 tbsp olive oil

1 tsp strong mustard

1 tsp maple syrup

1 tsp apple cider vinegar

Salt and pepper to taste

Preparation

Start with the carrots. Slice them lengthwise and boil for a few minutes until just tender but still firm. Drain them, then coat with olive oil, maple syrup, zaatar, salt, and pepper. Roast in a 400°F oven until nicely browned and slightly crispy.

Meanwhile, cut the smoked tofu into cubes. Beat the egg with milk, smoked paprika, salt, and pepper. In another bowl, mix the flour, panko, nutritional yeast, paprika, salt, and pepper. Dip each tofu cube in the egg mixture, then in the dry mix, pressing firmly to coat well. Pan-fry in avocado oil over medium heat until crispy and golden on all sides.

Prepare the dressing by mixing all the ingredients in a small bowl. Thinly slice the Kumato tomatoes and spread them on the bottom of a large plate or serving dish. Cut the halloumi into slices and pan-fry until golden and crispy on both sides.

In a bowl, toss the mesclun with chopped cooked beets, crumbled feta, seeds, and the dressing. Place this salad mix in the center of the dish, over the tomatoes. Add the roasted carrots and grilled halloumi around, then top with the crispy tofu cubes. Serve right away.