Ultimate Vegan Crispy Cajun Fried Tofu Salad with Maple Mustard Dressing: A Nostalgic Plant-Based Delight
This Vegan Crispy Cajun Fried Tofu Salad with Maple Mustard Dressing is truly the ultimate salad experience! It’s generously topped with a rich, vegan version of classic Honey Mustard Dressing and is undeniably crave-worthy and satisfying. Prepare to fall in love with your new favorite plant-based meal!
While the full title – Vegan Crispy Cajun Fried Tofu Salad with Maple Mustard Dressing – might seem like a mouthful, every single word perfectly describes the incredible flavors packed into this dish. Let me take you back to my college days, long before I embraced vegetarianism, and then veganism. There was one salad that held a special place in my heart, a dish I often dreamed about: the Crispy Cajun-Fried Chicken Salad with Honey Mustard Dressing from TGI Fridays.
Perhaps it wasn’t the greatest salad in the *entire* world, but it was certainly the most beloved and readily available in my own corner of the world. It was a delightful medley of crisp lettuce, vibrant red cabbage, sweet carrots, juicy tomatoes, and of course, those irresistible fried chicken strips, all crowned with a generous drizzle of creamy honey mustard. Over the years, I’ve crafted a barrage of beautiful and interesting salads here on JITK, but I never quite attempted to recreate that specific, nostalgic favorite. Then, one day last month, the craving hit me with an intensity that demanded action. It was a craving I simply couldn’t ignore, a yearning for that perfect combination of crispy, spicy, fresh, and sweet.
So, recreate it I did, and the result exceeded all expectations.
A Vegan Transformation: Crispy Cajun Tofu That Rivals Chicken
I’m not exaggerating when I say I’ve made this salad three times in the last two weeks alone. I simply cannot stop devouring every single bite. The combination of the Vegan Crispy Cajun Fried Tofu with that luscious Maple Mustard Dressing is simply phenomenal. For this plant-based rendition, I chose extra-firm tofu as the star, transforming it into irresistible crispy “chicken” strips. While seitan could offer a texture even closer to traditional chicken, I found that well-pressed tofu, prepared correctly, delivers an incredibly satisfying chewiness that perfectly mimics the original.
The secret to perfect crispy tofu lies in thorough pressing – the less water in the tofu, the better its texture and ability to absorb flavor. Once pressed, the tofu is expertly breaded in a three-step process: first a seasoned flour mixture, then a rich vegan buttermilk (simple plant milk with a touch of vinegar), and finally, crunchy panko breadcrumbs. Each strip is then pan-fried in a bit of oil until it reaches a glorious golden-brown crispness, creating a truly decadent topping for our fresh salad.
The Essential Salad Components: Freshness and Flavor
With the crispy tofu perfected, attention turns to the vibrant salad base. I opted for sweet grape tomatoes instead of the larger, often watery tomatoes I remembered from my college days, ensuring every bite is bursting with flavor. While the original salad included eggs and Monterey Jack cheese, I chose not to directly replace the eggs for this vegan version, allowing the other fresh ingredients and the tofu to shine. However, I did include a sprinkle of shredded vegan cheese to capture that creamy, tangy element. The addition of finely shredded red cabbage and carrots makes a world of difference, adding crucial crunch, color, and a subtle sweetness that rounds out the entire dish. Trust me, do not skip these! The first time I made this, I omitted them, and while still good, it truly elevated the salad to use them.
The Star Dressing: Vegan Maple Mustard – Tastes Just Like Honey Mustard!
At this point, you might be thinking, “Honey mustard dressing?! But this is vegan!” And you’re right, there’s no actual honey in this recipe. However, the goal was to create a dressing that tasted incredibly consistent with the original TGI Fridays experience, and this vegan rendition achieves just that. In fact, my husband Gavin and I have started to wonder if the original ever even used actual honey because this plant-based version is an exact match in taste and texture! This creamy, dreamy dressing is deceptively simple, made from a blend of vegan mayonnaise, pure maple syrup (our sweet substitute for honey), and a good quality mustard. The result is a perfectly balanced, tangy, and sweet topping that ties all the elements of this magnificent salad together.
More Than Just a Meal: A Culinary Journey of Happiness
Pure happiness. That’s the feeling I get every time I sit down to eat this salad. There’s an immense satisfaction in knowing I’m enjoying a generous portion of fresh greens, alongside the delightful indulgence of crispy, spicy Cajun fried tofu. It’s more than just a meal; it’s a journey back to cherished memories, hitting that nostalgic sweet spot with a plant-based twist. Recreating a beloved dish from my past, now in a way that aligns with my current values, brings an unparalleled kind of joy.
Tips for Success and Why Leftovers Are Even Better!
I truly hope my journey and this incredible recipe inspire you to try this salad, friends! And here’s a pro tip that might surprise you: the leftovers are somehow even *better* than the freshly made salad! I speak from experience – I purposely made extra tofu strips and reheated them in my toaster oven the following day. They developed an even deeper, richer flavor and crispiness, making them taste even more like the original TGI Fridays experience. So, if you’re planning for meal prep or simply want to enjoy this deliciousness again, feel free to make a larger batch of the crispy tofu. It’s an ideal candidate for cooking once and eating twice, or even three times!
Beyond its incredible flavor, this salad is wonderfully versatile. Feel free to adjust the quantities of the vegetables to your liking. Add more leafy greens, throw in some bell peppers, or even a sprinkle of toasted nuts for extra crunch. The beauty of this recipe lies in its adaptability, allowing you to customize it to your personal preferences while still retaining the core essence of that nostalgic, satisfying flavor profile.
Eat up and enjoy, friends! This salad proves that you don’t have to sacrifice flavor or satisfaction when choosing a plant-based lifestyle. It’s truly a testament to how creative and delicious vegan cuisine can be, offering comfort, indulgence, and wholesome goodness all in one bowl.
Vegan Crispy Cajun Fried Tofu Salad with Maple Mustard Dressing
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Ingredients
Vegan Honey Mustard Dressing
- 2 tablespoons vegan mayonnaise
- ¾ tablespoon maple syrup
- 1 tablespoon mustard
Vegan Fried Tofu
- ¼ cup soy milk or almond milk + 1 tablespoon vinegar
- ½ cup of panko breadcrumbs, gluten free if necessary* + 2 teaspoons Cajun seasoning
- ¼ cup flour, gluten free if necessary**
- ¼ block of extra firm tofu, pressed
- 2 tablespoons cajun seasoning
- 2 tablespoons coconut oil or peanut oil or safflower oil, or other oil, not olive oil
Salad
- 3 cups lettuce, washed and rinsed, chopped or shredded
- 1 cup chopped grape tomatoes
- ½ carrot, shredded
- ¼ cup shredded red cabbage
- ¼ shredded vegan cheese
Instructions
Vegan Honey Mustard Dressing
- Mix all the ingredients together, stirring well. Taste and adjust to your taste. Place in the fridge until you need it.
Vegan Fried Tofu
- Cut the tofu in 1 inch by 3 inch strips. Some more water will come out, so wrap gently in paper towel to soak up the extra water while you prep the dredging stations.
- Place the flour in a plate/bowl, then the vegan buttermilk (the milk with vinegar) in a bowl, and the panko breadcrumbs in another plate/bowl. Line them up next to each other for a dredging station. Mix 1 tablespoon cajun seasoning into the flour, and the other tablespoon into the breadcrumbs along with the sea salt and black pepper.
- Dip one piece of tofu into the flour, then the buttermilk, shaking off the excess and then roll into the panko breadcrumbs, ensuring to press these in. Be gentle – you don’t want to break the tofu!
- Heat up the oil in a pan until at high heat. Place a strip of tofu in and fry for about 1-2 minutes on each side, until golden brown. Remove from oil and place on a paper towel to absorb any oil.
Salad
- Toss all the salad ingredients together. Top with the vegan fried tofu, and drizzle the vegan honey mustard dressing on top. Enjoy!
Notes
**My favourite gluten free flour brand is Bob’s Red Mill.
PLEASE adjust these quantities to the way you want your salad!
The breading and oil is enough for about 4 servings of crispy tofu (so you’ll have lots left behind if you want to make the entire block of tofu one time for meal prep), so I’ve adjusted the calories for 1 serving!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.