Crispy Smokey Shredded Tofu Salad with Zesty Cilantro Dressing

1. Prepare the Cilantro Dressing: Add cilantro leaves, olive oil, lemon juice, garlic clove, nutritional yeast, maple syrup, apple cider vinegar, salt, and optional scotch bonnet pepper to a blender or food processor. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning as desired (add more lemon juice for brightness, maple syrup for balance, or salt to enhance flavor). For a less creamy texture, add a little water. Store in a sealed jar in the refrigerator for up to 5 days.
2. Prepare the Smokey Shredded Oven Tofu: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Use a box grater to shred the pressed extra-firm tofu.
3. In a bowl, whisk together the liquid aminos, liquid smoke, garlic powder, smoked paprika, and grapeseed oil. Add the shredded tofu to the bowl and toss well to evenly coat each piece. (Alternatively, you can spread the tofu on the parchment-lined baking sheet and then individually add each ingredient and mix).
4. Spread the coated tofu out evenly on the parchment-lined baking sheet in a single layer. Bake for 20–30 minutes, stirring halfway through, until the tofu is golden, crispy on the edges, and slightly chewy in the center. Remove from the oven and let cool slightly before serving.
5. Assemble the Salad: Combine fresh greens, the crispy smokey shredded tofu, and drizzle generously with the zesty cilantro dressing.