Farmer’s Market Salad and Parmesan Crusted Tofu!

San Diego Trip Part 2 – more yummy food from our wonderful friend! One thing me and our friend share is a love for Farmer’s Markets – and San Diego has AMAZING farmer’s markets in most of their major towns. One of my favorite things to do on a Sunday morning is take a trip to the Farmer’s Market, sample all the great fruits, veggies and prepared foods from fresh ingredients and buy a bunch of stuff to use in that night’s meal. So, for dinner, she made a Farmer’s Market Salad (which is basically a compilation of a bunch of different veggies from the Farmer’s Market), and Parmesan Crusted Tofu – which was amazing and I’m definitely going to re-create that at home sometime soon! This makes for a very balanced, healthy meal – the veggies provide tons of fiber and great antioxidants; and the tofu is a wonderful source of protein. The recipes are below – enjoy!

Farmer’s Market Salad – Summer Ingredients

  • Corn
  • Snap peas
  • Mixed greens
  • Spinach
  • Pecans or Walnuts
  • Cherry Tomatoes (diced Heirloom Tomatoes I think would also be a nice substitute!)
  • Fresh mozzarella cheese (we didn’t have this in our San Diego salad, but my friend suggested it as an addition for future salads, and I agree it would be a nice touch!)
  • Dressing: Garlic infused olive oil, Balsamic vinegar, salt and pepper


Super easy: Mix all the veggies together, and dress with the dressing! In order to make the dressing you can basically adjust the oil/vinegar combination to your tastes – depending on what you like. So you could go 50-50, 70-30, etc. Play around with it and figure out the best combination for you! I would suggest no more than 1 Tbsp olive oil because those calories do add up (1 Tbsp has about 100-120 calories).

Parmesan Crusted Tofu – Ingredients

  • Extra firm tofu
  • 4 eggs
  • Panko bread crumbs
  • Crumbled Parmesan cheese
  • Mixed Italian herbs (use your favorite – oregano, basil, rosemary, garlic salt, etc. are all good!)


  1. Cut the tofu into rectangular blocks – about 2 inches by 2 inches is good (make sure you don’t cut them too small because otherwise they fall apart when you cook them)
  2. Beat the eggs in one bowl
  3. In a separate bowl, combine the bread crumbs, cheese and herbs
  4. Heat olive oil in a wok or large pan over medium-high heat – make sure the oil is hot before you start cooking the tofu!
  5. Coat the tofu first in the egg mixture and then in the bread crumb mixture, and shallow fry in the oil until the outside becomes golden brown and crispy



Filed under Picky Cooks (Favorite Recipes)

3 responses to “Farmer’s Market Salad and Parmesan Crusted Tofu!

  1. Great idea for the tofu, I’ll have to give it a try! 🙂

  2. You know, I never thought to prepare tofu this way! It’s a great idea, especially for those not used to eating it. (I can eat it uncooked :P) Looks delicious and very, very healthy. Thanks for the post!

  3. It made me hungry just reading the recipe. Going to try this over the weekend

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