Crispy Cajun Fried Tofu Salad with Maple Mustard Dressing

Before I went vegan, the Crispy Cajun Fried Chicken Salad with Honey Mustard Dressing from TGI Friday’s was at the top of my list of favourite salads ever. I couldn’t get enough of it! So, of course, when I decided a plant-based lifestyle was for me, I had to find a way to recreate it. After some trial and error, I landed on this masterpiece. And I swear, it totally satisfies the craving. 

Loaded with crunchy, fresh veggies and topped with crispy strips of Cajun fried tofu, this salad’s got all the pieces. Oh, and the dressing!? Made with mustard, vegan mayo, and a little maple syrup, it’s so creamy it’s hard to believe it’s vegan. Whether you’re plant-based or not, you’ve got to try this satisfying, crispy Cajun fried tofu salad.

Why I Have This Cajun Fried Tofu Salad Recipe On Repeat

This salad is about to knock your socks off. Here’s why I’m obsessed:

• The Cajun fried tofu strips do a fabulous job of mimicking the flavour and texture of the fried chicken everyone loves in TGI Friday’s version of this salad. Vegans rejoice!
• This salad is just fun to eat. Between the crunch of the cabbage and carrots, the crisp breading that gives way to the satisfying chew of the tofu strips, and the creamy dressing, every bite is an adventure. It’s super colourful too, so it’s a crowd pleaser.

Notes on Ingredients

Here’s what you’ll need for this flavourful crispy fried tofu salad (see the recipe card below for precise measurements):

For the dressing:

• Vegan mayonnaise – I have a fabulous recipe for creamy vegan mayo, but store-bought will work just fine.
• Maple syrup – TGI Friday’s version calls for honey, but honey is not vegan. Maple syrup works well in its stead. Prefer agave? That’ll do.
• Mustard – I just used regular old yellow mustard. Dijon could be fun, though.

For the tofu and the salad:

• Unsweetened soy milk – Or Almond Milk.
• Vinegar – Rice wine vinegar or apple cider vinegar would be my top picks. Or lemon juice. Combined with the soy milk, it makes an excellent “vegan buttermilk”.
• Panko breadcrumbs – I prefer the texture of panko when compared to traditional breadcrumbs. If you’re staying away from gluten, you can usually find gluten-free panko* at the store.
• Seasoning – Cajun seasoning, salt, and pepper.
• All-purpose flour – Or gluten-free flour. My favourite is Bob’s Red Mill 1:1 Baking Flour.
• Extra firm tofu – It’s SO important to press your tofu before slicing, dredging, and pan-frying. And stick to extra firm. Softer tofu won’t yield the same meaty texture.
• Coconut oil – I like refined coconut oil here, but peanut oil or safflower oil would also work (really any oil with a high smoke point). Do not use olive oil. Its smoke point is too low for pan-frying.
• Lettuce – Washed and patted dry. I’d go with chopped romaine, iceberg, green leaf, or mixed greens.
• Veggies – I used grape tomatoes, shredded carrot, and shredded red cabbage to mimic TGI Friday’s salad, but feel free to get creative with your own additions.
• Shredded vegan cheese – Make your own Vegan Feta or this Vegan Parmesan, or grab your favourite vegan cheese from the store.

* If you can’t find gluten-free panko, you can make it by toasting some gluten-free bread, then pulsing it in your food processor or blender until it turns into breadcrumbs. The toasting gives them that panko effect.

How to Make Vegan Cajun Fried Tofu Salad

Time to whisk, dredge, fry, and toss. Here’s a quick look at how to make this vegan tofu salad. See the recipe card below for more detailed instructions.

• Make the dressing. Whisk together the vegan mayo, maple syrup, and mustard. Taste and adjust to your taste.
• Prepare the tofu. Cut the pressed tofu into 1-inch by 3-inch strips, and wrap in paper towels to soak up any extra water.
• Make the vegan buttermilk. Whisk together the soy milk and vinegar.
• Prep the dredging station. In one shallow bowl, whisk together the flour and half of the Cajun seasoning. Pour the vegan buttermilk into another bowl. In a third bowl, mix together the panko and the remaining seasonings. Line the bowls up side-by-side.

• Pan-fry. Heat the oil in the pan over high heat. Pan-fry the breaded tofu for 1-2 minutes per side. Do not crowd the pan. You can pan-fry in batches if needed.
• Drain. Transfer the fried tofu to a plate lined with paper towels.
• Compose the salad. Toss together the lettuce. veggies, and shredded cheese. Top with the fried tofu, and drizzle with dressing.

Quick Tips

This tofu salad recipe is super straightforward, but attention to detail is important, especially when it comes to the tofu. Here come some pro tips:

• Press that tofu. This is very important! Pressing the tofu to get as much of the water out as possible will result in a much better chicken-esque chew. See my post on How To Cook Tofu to see how it’s done. 
• Dry the tofu. After slicing the tofu, you’ll want to wrap the slices in a paper towel before dredging. This will help remove excess moisture for a more chicken-like texture. 
• Be gentle. Tofu is fragile (yes, even the extra firm stuff), so be gentle when slicing, breading, and pan-frying it. You don’t want it to fall apart.
• Get that panko to stick. After rolling the tofu in panko, lightly press the breadcrumbs into the tofu so they stick.
• Use the right oil. Be sure to use an oil suitable for frying. If it’s got a low smoke point (like olive oil), it will turn bitter. Refined coconut oil, peanut oil, and safflower oil are all great options.
• High heat. Pan-fry the tofu over high heat. If the heat is too low, the breading will soak up the oil, resulting in greasy tofu strips. They also won’t get the proper shade of golden brown. 
• Drain. It’s important to transfer the pan-fried tofu to a plate lined with paper towels immediately after frying. The paper towels will absorb any excess oil, so your tofu strips don’t turn out soggy.

Salad Variations

This salad is easy to play around with. Here are a couple of exciting variations to try:

• Mexican-ish. Instead of Cajun seasoning in the breading, use a combo of smoked paprika and cumin. Nix the carrots and tomatoes and opt for avocado, corn, and black beans. For the dressing, consider whisking together some vegan mayo, lime juice, chopped fresh cilantro, and a dash of smoked paprika. 
• Greek-inspired. Use vegan feta for the cheese and swap the Cajun seasoning for a combo of dried oregano, garlic powder, and thyme. Instead of cabbage and carrots, go with sliced cucumber, kalamata olives, and chickpeas. For the dressing, whisk together some lemon juice, olive oil, maple syrup, salt, and pepper.

Storing Leftovers

If you anticipate having leftovers, I would store the various components of this salad separately to prevent sogginess. Seal the leftover tofu strips in one airtight container, the dressing in another, and the lettuce and veggies in another. Then store as follows: 

• Refrigerator: The various components for this salad will keep in the fridge for up to 3 days. The tofu strips will lose some of their crispiness, but it’s not the end of the world. 
• Freezer: You can store the tofu strips in the freezer for up to 3 months (make sure your containers are freezer safe), but the greens, veggies, and dressing won’t freeze well. So make those fresh. Allow the tofu to thaw in the fridge before diving back in.
• Reheating: If you’d like to reheat the tofu, pop it in the oven at 350°F for 5-10 minutes until warm. You can also microwave the strips in 30-second intervals until heated through. Assemble the salad as usual.

More Vegan Salad Recipes

With summer on the way, salads are calling my name. Here are a few other fun recipes for you to try:

• Quinoa Stone Fruit Salad
• Pineapple Cucumber Salad
• Shaved Brussels Sprouts Salad With Quinoa and Apple
• Edamame Salad With Ginger Garlic Dressing
• Apple, Pecan, and “Feta” Salad