Despite not being Southern at all, I love green tomatoes, and I love the idea of fried green tomatoes. While this is a Green Tomato Salad Over Fried Tofu recipe, it gives me the same feeling. Maybe it’s the nostalgia of watching the movie “Fried Green Tomatoes” when I was at my grandma’s house hiding from the 100-degree heat, or maybe it’s the fact that I love fried tofu – but the combo always seems to find a way into my diet during the summer.
This summer’s rendition of the recipe actually doesn’t use green tomatoes proper, but it uses green heirloom tomatoes. More specifically, Artisan Green Tiger, which is a variety of heirloom that is simultaneously sweet, but sharp and a bit acidic. It makes a beautiful tomato salad, and an even more wonderful topping for these pan-fried, slightly spicy tofu cutlets. Together it’s a fun recipe that has me feeling all nostalgic, even though I’ve never made fried green tomatoes a day in my life.
Table of contents
The ingredients for this Green Tomato Salad
The ingredients for this recipe are oh-so-simple and perfectly encapsulate summertime feels. This dish is fresh and bright, yet comfy because of the fried tofu. I mean, who doesn’t love something crispy with a good salad? Here are the ingredients you’ll need to make this dish:
For the fried tofu
- 1 (14-ounce) block of extra firm tofu
- 1/2 cup whole wheat flour
- Diamond Crystal kosher salt
- 1 cup almond milk or plant-based milk of choice
- 1 teaspoon hot sauce, such as Frank’s Red Hot
- 1 cup panko breadcrumbs
- 1 teaspoon ground paprika, garlic powder, onion powder
- 1/4 teaspoon ground cayenne pepper
- 2 tablespoons Worcestershire sauce
- 1 cup neutral oil, such as sunflower, avocado, or canola, plus more as needed
FOR THE TOMATO SALAD
- 2 medium green heirloom tomatoes
- 1/4 cup fresh dill
- 2 garlic cloves, grated
- 1 tablespoon white wine vinegar
- 1 tablespoon extra virgin olive oil
- Diamond Crystal kosher salt
- Freshly ground black pepper
How to achieve the perfect fried tofu cutlets
Everyone always wants the secret to achieving the crispiest tofu, but for this recipe, the panko breadcrumbs do most of the work for you! Here’s the step-by-step process of making the fried tofu:
- Slice the tofu block crosswise into 5 equal rectangular pieces.
- On a baking sheet lined with paper towels or reusable lint-free towels, lay out the tofu in an even layer. Cover with more towels and another baking sheet and top with a few heavy books. Let this sit for 5-10 minutes to press out excess moisture.
- While the tofu is pressing, prepare three shallow bowls, the first with the whole wheat flour and a pinch of salt, the second with the almond milk and hot sauce and the third with the panko breadcrumbs, paprika, garlic powder, onion powder and cayenne.
- When the tofu is ready, gently brush each side of the tofu pieces with a teaspoon of Worcestershire sauce.
- Bread the tofu by dipping it in the whole wheat flour first, then dip it in the milk, then transfer it to the panko breadcrumbs. Use one hand for wet and one for dry to avoid a mess. Place the breaded tofu to the side.
- Place a large high-sided sauté pan over medium heat and add the oil so that it comes about 1 centimeter up the side of the pan. Bring the oil up to 325°F-350°F.
- Fry the tofu in two rounds, letting each piece fry for 3-4 minutes on each side or until golden. Transfer to a paper towel to drain.
Gluten-free? No problem!
You can either use gluten-free panko breadcrumbs, or you can avoid the breadcrumbs altogether. For the whole wheat flour we use for the dredging, you can opt for cornstarch to keep everything fully gluten-free. If you are opting out of any breading, I have lots of tips and tricks on how to make the crispiest tofu, with just tofu.
I suggest opting for gluten-free panko breadcrumbs because it pairs best with the green tomato salad, but unbreaded crispy tofu would be delicious too!
Making the dilly green tomato salad
It’s time for the star of the show: the green tomato salad. This salad is quite simple but completely mouth-watering and addicting. The dill and garlic is a minimal add, but it is what makes these tomatoes pop! To prepare the tomato salad, cut the tomatoes into big chunks, and add them to a large bowl with the dill, grated garlic, vinegar and olive oil. Season with salt and black pepper and mix. It will get all juicy. Then it’s time for everything to come together.
Looking for more tomato recipes?
I don’t blame you. It’s summertime, after all.
And that’s everything for this Green Tomato Salad Over Fried Tofu!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Green Tomato Salad Over Fried Tofu
Equipment
- 1 high sided sauté pan
Ingredients
For the fried tofu
- 1 (14-ounce) block of extra firm tofu
- 1/2 cup whole wheat flour
- Diamond Crystal kosher salt
- 1 cup almond milk or plant-based milk of choice
- 1 teaspoon hot sauce such as Frank's Red Hot
- 1 cup panko breadcrumbs
- 1 teaspoon ground paprika, garlic powder, onion powder
- 1/4 teaspoon ground cayenne pepper
- 2 tablespoons worchestershire sauce
- 1 cup neutral oil, such as sunflower, avocado, canola plus more as needed
For the tomato salad
- 2 medium green heirloom tomatoes
- 1/4 cup fresh dill
- 2 garlic cloves grated
- 1 tablespoon white wine vinegar
- 1 tablespoon extra virgin olive oil
- Diamond Crystal kosher salt
- Freshly ground black pepper
Instructions
- Slice the tofu block crosswise into 5 equal rectangular pieces.
- On a baking sheet lined with paper towels or reuseable lint-free towels, lay out the tofu in an even layer. Cover with more towels and another baking sheet and top with a few heavy books. Let this sit for 5-10 minutes to press out excess moisture.
- While the tofu is pressing, prepare three shallow bowls, the first with the whole wheat flour and a pinch of salt, the second with the almond milk and hot sauce and the third with the panko breadcrumbs, paprika, garlic power, onion powder and cayenne.
- When the tofu is ready, gently brush each side of the tofu pieces with a teaspoon of worchestershire sauce.
- Bread the tofu by dipping it in the whole wheat flour first, then dip in the milk, then transfer to the panko breadcrumbs. Use one hand for wet and one for dry, to avoid a mess. Place the breaded tofu to the side.
- Place a large high-sided sauté pan over medium heat and add the oil so that it comes about 1 centimeter up the side of the pan. Bring the oil up to 325°F-350°F.
- Fry the tofu in two rounds, letting each piece fry for 3-4 minutes on each side or until golden. Transfer to a paper towel to drain.
- Prepare the tomato salad. Cut the tomatoes into big chunks add them to a large bowl with the dill, grated garlic, vinegar, and olive oil. Season with salt and black pepper and mix. It will get all juicy.
- Serve with two tofu cutlets to each plate, and pile the tomato salad on top. Drizzle with any leftover juices at the bottom of the tomato bowl, and dive in.
The Tofu came out so crispy and flavorful!! I used an electric frying pan instead of a pan on the stove top. The contrast with the Dill tomato salad made this dish absolutely delicious!
Ahhh this makes me so happy! I’m so glad you made it!
Justine you’ve done it again; what a wonderful recipe! I did have to make some minor tweaks (tomatillos instead, and I air fried my tofu for convenience), but it turned out great! As a college student who is exceptionally busy, this was a really easy and simple recipe to take on. Thank you so much for sharing; looking forward to what’s next!