I was on the hunt for Pumfu, a tofu alternative, and I knew I wanted to try it in a delicious crunchy salad. It’s a bonus that I was able to make my JF Mayo-Free Ranch dairy-free as well. Serves 1.

INGREDIENTS:

Breaded Pumfu:
1 package of Pumfu
½ cup almond flour
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp JF Spicy Salt
1 egg, beaten
 
Mayo-Free Ranch:
1 (5oz) container of dairy-free plain yogurt (I like Culina)
¼ cup almond milk (I like Malk)
½ tsp garlic powder
½ tsp onion powder
¼ tsp dried dill
⅛ tsp fresh cracked black pepper
¼ tsp JF Spicy Salt (Universal or Curry will work great here too!)
1 Tbsp chopped fresh chives OR 1 tsp dried chives
1 Tbsp chopped fresh Italian parsley or 1 tsp dried Italian parsley
Red chili pepper flakes
 
Salad:
2 cups romaine lettuce, chopped
¼ cup radishes, sliced thin
½ avocado, diced
¼ cup sprouts
¼ cup red onion, chopped
Handful of fresh chives, chopped
Buffalo sauce (I like Primal Kitchen)
JF Spicy Salt, to taste

PROCESS:

Breaded Pumfu
Preheat the oven to 350º. Remove your Pumfu from the package and chop it into small cubes. Set to the side. In a medium bowl, combine the almond flour, smoked paprika, garlic powder, onion powder, and JF Spicy Salt. Mix well. In a separate bowl beat together one egg. Dredge your Pumfu through the egg mixture and then through the almond flour. Make sure each cube is coated well. Place on a baking sheet and spray with a bit of avocado oil. Convection roast for 20 minutes until they are golden brown.

Mayo-Free Ranch
In a medium bowl, combine the yogurt and almond milk. Mix well to reach your desired consistency. Add all of the seasonings and mix well.

Salad
In a large bowl, place the romaine lettuce. Add the radishes, avocado, sprouts, and red onion. Add the breaded Pumfu on top. Drizzle my JF Mayo-Free Ranch and buffalo sauce on top. Garnish with fresh chives and JF Spicy Salt to taste.