Tofu Katsu with Mac Salad is a relatively quick and easy dinner that has something for everyone. Crispy, crunchy tofu atop creamy, cool mac salad for a flavorful, texturally pleasing bite.
I like to make an entire box of pasta at a time and split it in half for me and my three year old to have with our meals through the week. I turn mine into all sorts of things, though mac salad is one of my favorites, but Virgil just likes his plain with a little vegan butter and nutritional yeast. This makes our method of serving meals family style much easier.
Tofu Katsu with Mac Salad
Tofu Katsu with Mac Salad combines my methods for, well, tofu katsu and mac salad. Ha! In the interest of time management I’d recommend either making the mac salad the night before in order to let it rest in the refrigerator or if you don’t mind it still a bit warm, you can start out by boiling water and work from there. Enjoy!
this mac salad is one of my favorite makeahead dishes for the week that is complemented with any number of proteins. Inspired by The Wanderlust Kitchen.
- 8 oz macaroni. dry
- 2 tbsp apple cider vinegar
- 2-4 tbsp vegan mayo, to taste
- 2 tbsp original soymilk
- 2 stalks celery, diced
- 1 medium carrot, shredded fine
- 1/4 tsp onion powder
- 1/8 tsp garlic powder
- 1/8 tsp salt
- 1/4 tsp fresh black pepper, or to taste
- 6 green onions, sliced
Cook macaroni with preferred method, drain, add apple cider vinegar right away. Let cool slightly.
Add vegan mayo to taste. I did 2 tbsp here but you may like more.
Add veggies & seasonings.
Refrigerate until serving, unless you like it slightly warm like I do, in which case, dig in!
inspired by the Tofu Katsu with Sweet Chilli Sauce from Lazy Cat Kitchen, this simple tofu katsu is a quick, crunchy lunch or dinner option that is neutral in flavor to go with any number of other sauces or dishes.
- 1 block firm tofu packed in water
- 1/2 c all-purpose flour
- 1/2 c panko or coarse homemade breadcrumbs
- 1 tbsp ground flax seed
- oil for frying
carefully remove the tofu from the water but SAVE THE WATER and add the flax to the tofu water either in a bowl or in the packaging. Sit aside to let gel.
Lightly dry tofu with clean dish towel, but do not press. Cut tofu into 6 sticks. I did thirds shortways and stood the block up to do once down the middle longways.
Create a battering station with the flax egg, a plate containing the flour, and a plate containing the breadcrumbs or panko.
Heat oil in frying pan, and add a breadcrumb or grain of rice to watch and see when it turns golden.
Coat one stick at a time into flour, then flax egg mixture, then panko, respectively.
Fry until golden on each side.
Drain on cooling rack with cookie sheet or plate underneath. There won't be enough oil to warrant wasting paper towel.
Slice & serve!