Tofu gets a pretty bad rap from many people. In fact, there may be some loyal Nosh Pit readers who abandon ship after I even mention the word. But the truth is, when it is prepared well, tofu can be a delicious and healthy addition to any meal.

The key to this recipe is the high-heat roasting of the tofu. It turns the springy blocks of bean curd into crispy, seasoned cubes to dress up any green salad. I paired them with some sweet mandarin oranges, crunchy cucumber and tangy red onion. Who knows – maybe even the biggest tofu skeptic can become a convert.

Roasted Tofu Salad – Serves 2-4
1 package firm or extra-firm tofu (14 ounces)
Salt and pepper
2 heads of romaine lettuce
1 cup mandarin oranges, halved
1 cup diced cucumber
1/3 cup chopped red onion

½ cup mayonnaise
2 tablespoons milk or soy milk
1 tablespoon mustard

Drain the tofu and press between two paper towels to absorb some of the water.
Slice in to cubes. Coat the cubes gently with oil spray or non-stick spray, and season with salt and pepper (as well as any other spices you desire.)
Spread the tofu in a single layer on a baking sheet and roast on 450 F for 15 minutes, then flip and roast for an additional 15 minutes until golden and crispy.
While the tofu is roasting, chop, wash and pat or spin dry the lettuce.
Add the mandarin oranges, cucumber and red onion.
Whisk together the mayonnaise, milk and mustard until smooth. Top the salad with the tofu, and mix with the dressing (may not need all dressing).