Crispy Tofu Salad with Hummus Vinaigrette

Crush 1 cup of LesserEvil Snacks Himalayan Pink Salt Power Curls into a fine powder (you can use a food processor, but the author prefers by hand to keep some texture). Transfer to a bowl. To another bowl, add 1 egg and whisk until smooth. Set aside.

Cut a block of extra firm tofu into cubes. Dip each cube into the egg wash first and then coat in the powdered Power Curls until fully coated.

Transfer each cube onto a parchment paper lined baking sheet. Spray each one with a little olive oil spray to help brown in the oven! Bake at 420F for 20 minutes. Remove from the oven and set aside.

For the salad: add chopped romaine, cucumbers, feta, and the crispy tofu to a bowl and toss to combine. Pour over the hummus vinaigrette (made with 1/3 cup olive oil, 1/3 cup hummus, and 2 tbsp water to thin). Toss everything and enjoy!