Panko Crusted Tofu Salad

1: Preheat the oven to 200°C (400°F).

2: Press the tofu to remove excess moisture and then cut into cubes.

3: In one bowl, add the flour; in another bowl, mix the panko breadcrumbs with smoked paprika, onion powder, and garlic powder.

4: Dip each tofu cube in flour, then into the panko mixture, ensuring full coverage.

5: Heat vegetable oil in a pan and fry the tofu until golden and crispy.

6: For the salad dressing, whisk together vegan mayonnaise, lemon juice, Dijon mustard, capers, chopped garlic, and olive oil in a bowl.

7: Toss little gem lettuce with cucumber and cherry tomatoes in a large bowl.

8: Serve the crispy tofu on top of the salad and drizzle with the dressing.

9: Optionally, sprinkle vegan parmesan on top before serving.