Chinese Tofu Salad
Chinese Tofu Salad has loads of great Asian flavor with crispy tofu, crunchy veggies, toasted almonds and a light sesame dressing. Hearty with bold flavor and plant based protein, it's perfect for lunch or dinner!
Servings: 2 Servings
Calories: 728kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon tamari
- 1/2 tablespoon garlic powder
- 1/2 teaspoon ground ginger
- Pinch of salt and a dash of pepper
- 7.5 ounces extra firm tofu pressed for 10 minutes and cut into cubes
Toasted Almonds
- 1/2 cup blanched almonds
Dressing
- 1 clove garlic minced
- 1 teaspoon grated ginger
- 3 tablespoons apple cider vinegar
- 1 tablespoon Mandarin orange juice, from a can of Mandarin oranges
- 1/4 cup sesame oil
- 1 tablespoon tamari
- 1 teaspoon mirin
- 1 teaspoon maple syrup
Salad
- 2 cups shredded Napa cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrot
- 4 scallions white andthinly sliced
- 2 Kirby cucumbers green parts, thinly sliced
- 1 can Mandarin oranges
Instructions
- To make the tofu, preheat the oven to 350°F. Line a half sheet pan with parchment paper.
- Add the oil, tamari, garlic powder and ginger to a medium mixing bowl. Whisk together and season with a little salt and pepper. Add the tofu to the bowl and toss to coat the tofu well. Arrange the tofu in a single layer on the sheet pan and bake for 30 minutes.
- At the halfway mark for the tofu, toast the almonds. Line a quarter sheet pan with parchment paper. Arrange the almonds in a single layer. Bake for 10 to 15 minutes, until the almonds have turned a few shades darker. Cool and coarsely chop.
- In the meantime, to make the vinaigrette, add the garlic and ginger to a glass jar with a lid or to a dressing bottle. Cover with the vinegar and Mandarin orange juice, and let sit for 15 minutes to macerate. Add the oil, tamari, mirin and maple syrup. Cover the container and shake well to combine. The dressing will separate, so shake well before using.
- To assemble the salad, add the cabbages, carrot, scallions and cucumbers to a big salad bowl. Pour the dressing over the top and toss to combine. Top with mandarin oranges, baked tofu and toasted almonds. Serve immediately.
Notes
- Tofu: You can use firm if preferred
- Salad greens: If you would prefer you can use less cabbage and use your favorite hearty greens.
- Other: You can add water chestnuts, snap peas, and diced sweet peppers for more crunch.
- Recipe by Reprinted with permission from Wait, That's Vegan?! by Lisa Dawn Angerame, Page Street Publishing Co. 2019.
Nutrition
Calories: 728kcal