Oven-Baked Crispy Tofu with Fresh Vegetable Salad | RICARDO

Name: Oven-Baked Crispy Tofu with Fresh Vegetable Salad | RICARDO
Ingredients: ⅓ cup (75 ml) mayonnaise; 2 tbsp (30 ml) honey; 2 tbsp (30 ml) Dijon mustard; 1 lemon, zest finely grated; 1 tbsp (15 ml) lemon juice; 1 cup (80 g) panko breadcrumbs; 1 lb (450 g) firm tofu, cut into slices ½ inch (1 cm) thick, each slice cut into 2 triangles; ½ lb (225 g) mini bell peppers, various colours, seeded and sliced into thin rounds (see note); 2 romaine lettuce hearts, leaves torn; 2 celery stalks, thinly sliced

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Ingredients

⅓ cup (75 ml) mayonnaise
2 tbsp (30 ml) honey
2 tbsp (30 ml) Dijon mustard
1 lemon, zest finely grated
1 tbsp (15 ml) lemon juice
1 cup (80 g) panko breadcrumbs
1 lb (450 g) firm tofu, cut into slices ½ inch (1 cm) thick, each slice cut into 2 triangles
½ lb (225 g) mini bell peppers, various colours, seeded and sliced into thin rounds (see note)
2 romaine lettuce hearts, leaves torn
2 celery stalks, thinly sliced