tofu salad

<p>Lemongrass Vermicelli Salad - a summer showstopper! A twirl of vermicelli noodles, pan-fried tofu, fresh herbs and veggies, and a lime-and-lemongrass-based sauce that just slips all over the plate.</p>

Lemongrass Vermicelli Salad

lemongrass paste,

garlic

fish sauce

vegetable oil

lime juice (3-4 limes)

rice vinegar

brown sugar

rice noodles (about 8 ounces)

carrots,

cucumber, julienne

mint

cilantro

peanuts

Sauce

Make the sauce by blending in a food processor or shaking together in a jar.

Lemongrass Vermicelli Salad Step 1

Noodles

Cook vermicelli according to package directions. Rinse well with cold water to cool and remove starchiness. Drain well. Toss noodles with about half of the sauce.

Lemongrass Vermicelli Salad Step 2

Pretty Serving Method

Plate individual servings of noodles in a bowl and top with the tofu, carrots, mint, etc. Spoon extra sauce over the top.

Lemongrass Vermicelli Salad Step 3

Meal Prep Serving Method

Toss all the noodles with the tofu, peanuts, and carrots (leave out the cucumber and herbs &#8211; they will get soggy). Add a little more sauce as needed and store in the fridge. When you&#8217;re ready to eat, serve up your pre-mixed stuff with some fresh cucumbers, herbs, and extra sauce.

Toss all the noodles with the tofu, peanuts, and carrots (leave out the cucumber and herbs - they will get soggy). Add a little more sauce as needed and store in the fridge. When you're ready to eat, serve up your pre-mixed stuff with some fresh cucumbers, herbs, and extra sauce.

Lemongrass Vermicelli Salad Step 4

Love lemongrass! This salad looks fantastic!

Love this idea of a “deconstructed spring roll” if  you will! And that lemongrass sauce sauce divine!! Definitely a recipe I’m going to have to try!

made this for lunch today! was so quick and easy and very tasty, fried up some shrimp to put on top, added basil because I didn't have mint but a perfect lunch for my family!

I love everything about this salad - how tasty it looks, how simple it is, and how quickly it can come together. Thanks so much for sharing.

Made this last night - it is outstanding, as were the leftovers for lunch today. My husband had an insight - I made the "pretty" version and he said he liked being able to pick and choose what flavors he had in each bite, rather than a blended thing where each bite tastes the same. I mean, right?! As for the tofu, I used Budget Bytes honey-lime glazed tofu from her Mango Coconut Tofu bowls recipe (also outstanding). Thanks for such a yummy recipe!

This was a huge hit with my family! Added sliced snap peas for some extra crunch. Will DEFINITELY make again, such a great summer recipe.

Very tasty and special! Thank you! The fish oil is very smelly in the sauce, so I might try leaving that out next time or using less (while sacrificing authenticity).

I made this and ate it for lunch, then dinner, and then breakfast the next day.  No joke.  It's amazing!

This recipe has such amazing and unique flavor! It was my first time cooking tofu and vermicelli rice noodles and it was an absolute success. I used the directions for cooking tofu she has linked and it turned out great. I kept the ingredients separated like she suggested and it was delicious for lunch still two days later.

oh my god this SALAD!! i've been getting bored of cooking in shutdown, scrolled your blog for inspiration (as I do daily) and convinced myself I had the energy to make this.... WOW the flavors were so complex and bright, everything came together easily and beautifully. 10/10 recommend, especially since the ingredients are all ones I tend to have on hand. definitely a new favorite!

This was delish!!!! Hubby and two teens gobbled it up. Next time I will double it. I forgot the lime juice in the sauce and it was still fabulous!!! Thank you. This is a keeper.

Forgot to add: my husband threw a fried egg on these and it was a great addition!

https://www.youtube.com/watch?v=x_Zrp6toxd8

Lemongrass Vermicelli Salad - a summer showstopper! A twirl of vermicelli noodles, pan-fried tofu, fresh herbs and veggies, and a lime-and-lemongrass-based sauce that just slips all over the plate.

Full recipe: www.pinchofyum.com/lemongrass-vermicelli-salad

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Chinese tofu salad is a light and tasty summertime dish. Five-spiced tofu noodles and summer vegetables are all you need for an authentic Chinese tofu salad

Chinese Tofu Salad

red bell pepper ((julienned))

red onion ((thinly sliced))

carrot ((julienned))

cucumber ((julienned))

celery ((julienned))

spiced tofu ((tofu "noodles"))

olive oil

garlic ((minced))

sugar

white pepper

soy sauce

Chinese black vinegar

sesame oil

sesame seeds

cilantro ((chopped))

Wash the vegetables and dry off any excess water. Julienne the vegetables, and toss everything in a large mixing bowl, along with the tofu.

In a small bowl, combine the olive oil, minced garlic, sugar, white pepper, light soy sauce, black vinegar, sesame oil, and toasted sesame seeds. Mix everything together until the sugar is completely dissolved.

Add the sauce mixture to the vegetables and tofu, and top with chopped cilantro. Toss and serve either cold or at room temperature.

Thai Peanut Kale Salad with Crispy Tofu

peanut butter

lime juice

ginger

salt

water (if needed)

oz tofu (or 1 block extra firm tofu)

extra virgin olive oil

kale

red bell pepper (julienned)

match-stick carrots

cilantro (finely chopped)

green onion (finely chopped)

Assemble your dressing first by combining all dressing ingredients in a food processor and blending until smooth.

At this point, if your dressing seems a bit thick, you may want to add a few teaspoons of water. If you hate drying off your freshly washed kale (like I do), you may consider leaving your dressing thick until it combines with the water droplets on your kale, which typically makes the perfect consistency for me.

Place dressing (or processor dish) in the fridge while you prepare the rest of your salad.

Chop your tofu unto 1 inch cubes.

Heat olive oil in a non-stick skillet on medium to medium-high heat, then add tofu cubes to the skillet.

Sprinkle about 1 teaspoon of salt over the tofu cubes.

Turn tofu periodically to make sure all sides are golden--cooking for about 6-8 minutes.

Remove tofu from heat and set aside.

Wash kale, then tear kale leaves off of the stems and into bite-sized pieces.

Place kale into a medium serving bowl and top with your chopped bell pepper, and carrots.

Next, drizzle your dressing over your prepared veggies and gently toss.

Top salad with crispy tofu, cilantro, green onion, and chopped peanuts.

Serve and enjoy!

This delicious tofu salad is packed with crispy vegetables and marinated tofu and it's topped with a creamy tahini dressing.

Tofu Salad

ounces (~450 grams) Extra Firm Tofu

Tbsp Light Soy Sauce

tsp Garlic Powder

tsp Onion Powder

tsp Ground Ginger

Tbsp Maple Syrup

Tbsp Rice Vinegar

Oil (plus more for frying)

Tbsp Hoisin Sauce

tsp Cornstarch

Romaine Lettuce*

Cherry Tomatoes (Sliced)

Cucumber

Red Bell Pepper (Chopped)

Grated Carrot*

Spring Onion (Chopped)*

Pickled Ginger

Fresh Basil (Chopped)

tsp Sesame Seeds*

Avocado (Sliced)

Full Recipe Tahini Salad Dressing

Chives

Sesame Seeds

Press the tofu for 20 minutes before you start. It&#8217;s ideal if you use a tofu press, but if you don&#8217;t have a tofu press then stand the tofu on a plate, with another plate on top of it, and then stack something heavy on top of that like a heavy pot or some heavy books.

Add the soy sauce, garlic powder, onion powder, ground ginger, maple syrup, rice vinegar, sesame oil and hoisin sauce to a bowl or measuring jug and whisk into a sauce (leave the cornstarch until later).

When the tofu has finished pressing, cut it into cubes and place into a glass dish. Pour over the marinade sauce and turn over the cubes of tofu so that both sides are covered in marinade sauce. Place into the fridge and leave to marinate for 30 minutes.

After 30 minutes, heat a frying pan with a little sesame oil. Take the tofu out of the marinade sauce and fry it until golden brown.

Add the teaspoon of cornstarch to the leftover marinade sauce and then pour it over the fried tofu and fry until thickened.

Now assemble your salad. Add chopped romaine lettuce to a salad bowl followed by sliced cherry tomatoes and sliced cucumber.

Add chopped red bell pepper, grated carrot, chopped spring onion, pickled ginger, chopped basil and sesame seeds.

Then add in the cooked tofu and sliced avocado. Prepare your dressing and pour over the top and toss together. Serve with a sprinkle of sesame seeds and some chopped chives (optional).

The tofu puts an added element of deliciousness in this salad!

I'm not vegan or a vegetarian - just looking for something different for lunch.  This marinade is delicious and I will definitely make it again.

Absolutely delicious!
The tofu marinade.. absolutely incredible.. not a fan of red peppers so omitted that. The tahini dressing was incredible - Ive never had tahini before but it was really subtle flavor that really complements it well. This easily fed me for 2 meals.

We had it for dinner yesterday and it was delicious, especially the tofu. The dressing was also great, but just after mixing it suddenly thickened a lot, like a paste. What could I have done wrong? Thank you!

Asian Tofu Salad, High in Protein, Low-carb and Vegan. A crunchy and colourful mix of delicious vegan foods that look great and taste even better!

Top 10 Vegetarian Low FODMAP Recipes

oz firm tofu ((ideally get fresh tofu

bean sprouts

radishes

cucumber

spinach

maple syrup

tsp sriracha ((or equivalent))

½ lime ((juiced; lemon also works))

½ chili pepper ((eg. jalapeño))

salt and pepper

Press out some excess moisture of the tofu block, then cut it into small cubes (about one square centimeter). In a pan heat up some oil at a medium heat and in the tofu goes. Fry for about 15 minutes until golden brown. Multitasking challenge: make sure you stir every now and then (and add some salt) while you prep the rest of the salad. You can do it, bring it on!

Next up: wash your veggies!

Slice the radishes.

Cut the cucumber lengthwise in half, remove the seeds with a small spoon and cube what’s left.

Cut the pineapple into small chunks as well.

Throw everything into a bowl along with the spinach and bean sprouts.

Combine olive oil, honey, sriracha, lime juice, salt and pepper and toss it into the salad.

Get the tofu cubes and place them in a separate bowl. Add them to each salad serving. (If you throw them right into the salad they’ll get mushy quickly).

Also for garnish, cut the chili and roughly crush or chop the peanuts. Sprinkle them over the salad when serving.

Enjoy!

Now to the dressing

42 Mouthwatering High-Protein Vegan Meals

Tofu salad, light, high in protein, and super flavorful. It is an easy-to-make recipe made with simple ingredients in just 30 minutes.

oz firm tofu (400 g), cubed

apple cider vinegar

garlic powder

onion powder

tbsp oil, I used extra virgin olive oil

cornstarch

romaine lettuce (250 g), chopped

cherry tomatoes (150 g), chopped

corn kernels

avocado, sliced

tsp sesame seeds (optional)

tahini dressing

Press the tofu (just wrap the tofu in a clean towel and apply a steady weight to squeeze out the moisture). This step is optional, but your tofu will be tastier if you do.

Mix all the tofu marinade ingredients in a mixing bowl (soy sauce, vinegar, maple syrup, garlic powder, and onion powder) until well combined. 

Incorporate the tofu cubes and let them marinate covered in the fridge for at least 15 minutes. If you let them marinate for a longer period of time, they will have a more intense flavor.

Drain the tofu but don’t discard the sauce. Set aside.

Heat the oil in a skillet and sautée the tofu over medium-high heat until golden brown, stirring occasionally.

Pour the marinade liquid into a bowl with the cornstarch and mix until well combined. Pour the sauce into the skillet and cook until it thickens. Set aside.

To assemble the tofu salad, add the lettuce, cherry tomatoes, corn kernels, and avocado, and sesame seeds to a large mixing bowl.

Then add the marinated tofu, pour the dressing over the top, and toss it together. 

Best when fresh, keep the leftovers in an airtight container in the fridge for 1-2 days (dressing separate from the salad).

A hearty salad of baby spinach, marinated tofu, avocado, carrot, cucumber, red bell pepper, green onion with a creamy toasted sesame and soy dressing.

Marinated Tofu, Avocado, and Spinach Salad with Creamy Toasted Sesame & Soy Dressing

tbsp (30 milliliters) low-sodium soy sauce

tbsp (30 milliliters) water

garlic,

tsp (10 milliliters) sriracha (more or less to your preference)

tsp (5 milliliters) sesame oil

(45-60 milliliters) low-sodium soy sauce

cashews

(60 milliliters) water

tbsp (45 milliliters) toasted sesame seeds, divided

tbsp (30 milliliters) canola oil

tsp (10 milliliters) sugar

tsp (10 milliliters) rice wine vinegar

baby spinach

carrot, grated

cucumber,

red bell pepper, sliced

avocado,

green onion, sliced thinly

tbsp (30 milliliters) toasted sesame seeds

Heat skillet over medium heat. Add sesame seeds and cook, stirring often until golden-brown and fragrant. Do not leave unattended.

Toasting sesame seeds:

For optimal flavour, press tofu to draw out excess moisture. Check out our tutorial on draining and pressing tofu for a quick and easy method.

Combine marinade ingredients. Add cubed tofu. Stir to coat. Marinate for 1 hour (stirring halfway through). If you're in a hurry, you can skip this step.

Baking Instructions: (Uses less oil, slower method) Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Spread tofu out in a single layer with no pieces touching. Top with remaining marinade. Bake for 20 minutes (or until tofu is crisp on the outside and tender inside.)

Skillet Instructions: (Uses more oil, faster method) Heat 1 tbsp canola oil over medium-high heat. Add marinated tofu cubes (reserving excess marinade) and cook, turning tofu as needed, until all sides are golden-brown and crisp on all sides. Stir in remaining marinade and cook until marinade cooks down and coats the tofu.

Marinated Tofu:

Set aside half of the sesame seeds. Combine remaining ingredients in a blender. Blend on high until smooth and creamy. Taste and adjust seasoning. Add remaining sesame seeds and stir. Chill in refrigerator.

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Top 15 tofu salad recipes from across the web

The most viewed tofu salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemongrass Vermicelli Salad

Chinese Tofu Salad

Thai Peanut Kale Salad with Crispy ...

Tofu Salad

Top 10 Vegetarian Low FODMAP Recipe...

42 Mouthwatering High-Protein Vegan...

Tofu Salad

Marinated Tofu, Avocado, and Spinac...

Tofu Salad

Tofu Salad with Refreshing Honey Yu...

Tofu Salad

Curry Tofu Salad

The BEST Vegan "Egg" Salad

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The most viewed tofu salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine