Tofu Croutons with Spring Vegetable Salad

Croutons… tofutons… crofutotons…? Let’s just say this fresh spring veggies salad, topped with Cauldron Extra Firm Tofu croutons will give you a hearty crunch for lunch. A fancy vegan topping to dress up your salad. It’s not just for lunch though, whip some up for a super fancy dinner too.

Serves 2
40 mins
A little effort
319 cals (per serving)
Gluten Free
Tofu Cruton Salad served in a white bowl
Cauldron Extra Firm Tofu pink packaging

Made with our Extra Firm Plant-Based Tofu

High in protein
High in calcium


  • 1 x 220g pack Cauldron Extra Firm Tofu

  • 1 tsp sesame oil

  • 120g asparagus 

  • 100g purple sprouting broccoli

  • 1 small little gem lettuce

  • ½ an avocado, sliced thinly

  • 30g cucumber, sliced diagonally

  • 20g pomegranate seeds

  • 1 tbsp mixed seeds

  • Extra zest for garnish

For the dressing

  • 7 mint leaves, finely chopped

  • 8 basil leaves, finely chopped

  • 1/2 lemon, zest and juice

  • 1 tbsp olive oil

  • 2 garlic cloves, crushed


  1. Tear the Cauldron Extra Firm Tofu into 1-2 cm sized cubes and coat with sesame oil, salt and pepper. Air Fry for 20-25 mins at 180 ̊ until crunchy.

  2. Meanwhile, heat a pan till hot and char cook the asparagus and sprouting broccoli until charred and starting to soften.

  3. To make the dressing, combine all the ingredients and mix thoroughly.

  4. In a bowl add the lettuce leaves, asparagus, sprouting broccoli and dressing, toss to coat.

  5. To serve, lay down the lettuce leaves followed by the asparagus and sprouting broccoli, avocado and cucumber. Sprinkle on the pomegranate seeds, mixed seeds and zest. Lastly add the tofutons and enjoy!

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Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!