tofu salad recipe

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

olive oil

maple syrup

tsp sriracha ((or equivalent))

½ lime ((juiced; lemon also works))

½ chili pepper ((eg. jalapeño))

peanuts

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.

Tofu Salad

oz firm tofu (400 g), cubed

soy sauce

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).

Vegan Curry Tofu Salad- Turn it into a hearty wrap, stuff into an avocado or served over a bowl of baby spinach. Flavorful and healthy! | www.feastingathome.com #currytofu

Curry Tofu Salad 

salt and pinch pepper

¼ cup cashews, chopped

golden raisins

celery- chopped

red onion

apple – diced

cayenne pepper

curry powder (start with two, add more to taste)

vegan mayo

honey

Wrap up in a whole wheat tortilla or

greens vinegar

Serve in an halved, salted, avocado.

With paper towel in hand, blot and press the water out of the tofu. Cut it into small cubes and gently blot again.

In a large skillet heat oil over medium heat. Add the salt and pepper to the oil then add tofu. Sear on all sides until deeply golden, using a metal spatula to turn, repeatedly.  Once most sides are golden place in a medium bowl.

Add raisins, onions, apple, celery, cashews, cilantro, and give a stir.

Add spices, vegan mayo, honey (or agave), vinegar.

Taste, season with salt and pepper and adjust heat if you want to make it more spicy.

Make wraps or stuff into pitas with a handful of greens, or stuff avocados ( season avocado with salt first) or served over a bed of lightly dressing greens- arugula, spinach, salad greens.

I'm so happy to have discovered your site, every recipe I've tried is amazing, and this is no exception.  As far as I'm concerned, Sylvia can do no wrong - if you're looking to nourish your body with delicious, nutrient-dense food, look no further.  Thanks for sharing your gifts with the world : )

I've been looking for something different to make for dinner and oh wow, I'm glad I stumbled across your Curry Tofu Salad its such a great recipe. It totally deserves 5 stars. A definite keeper. I'll be making it again soon.

This is an instant favorite and it will be in rotation! Thank you for creating such vibrant and flavorful recipes. It makes eating such a joy! I have tried several of your recipes and have loved them all.

This curry tofu salad recipe is AMAZING!  So flavorful and easy to prepare.  I have to say following your instructions on how to cook the tofu resulted in the crispiest best tofu I have ever made in my life.  Thank you for the great recipes.

PS I am a different Heather than the one who reviewed below in July :)

This is the first of the Feasting at Home recipes I’ve tried, and I’m so happy I stumbled onto this site. You have approachable recipe ideas for the busy home cook, and if the others are as good as this one- yay!! I served the tofu curry salad over mixed greens with green onions as a garnish (I love green onions).  It was super quick, easy to make, and a hit! Highly recommend!

I made this for dinner and my husband and I devoured it all. Delicious. Thank you again for another amazing recipe.

Loved this one! So easy to prepare and so flavorful! It reminds me of a Sri Lankan omelet - egg beaten with curry powder, salt, onions, and chilies, then fried. This tastes just like that! I omitted the celery, because yuck, and it’s totally good without it! Will definitely make again. Thank you!!!

I saved this along time ago. We love this recipe

Perfectly balanced flavours and consistency.  I made it with the suggested alternates of flat leaf parsley and scallions.  It was absolutely delicious.  Hubby &amp; I were “fighting” over it.  I can see myself making this salad once a week.  Thank you soooo much!!!

Crispy tofu meets crunchy veggies in this zesty Crunchy Sesame Tofu Salad. Perfectly dressed with a homemade tangy orange sesame dressing, it&#39;s a delicious light lunch or side salad!

Crunchy Sesame Tofu Salad

block extra firm tofu (pressed

tbsp toasted sesame oil

½ tbsp sesame seeds

orange juice

avocado oil

tbsp sesame oil

tbsp rice vinegar

tbsp smooth dijon mustard (or yellow mustard)

tbsp agave nectar

sea salt

edamame (also called mukimame)

cabbage

carrots (shredded)

red bell pepper (stem and seeds removed, thinly sliced)

cilantro

Salt (to taste)

tbsp sesame seeds (for garnish)

Cube the pressed tofu into ½-inch pieces and place it in a mixing bowl.

Pour the soy sauce over the tofu and stir. Then add the sesame oil and stir again. Sprinkle the cornstarch, sesame seeds, and garlic powder over the tofu and stir well.

To air fry: Transfer the coated tofu to an air fryer and cook at 375°F for 10 minutes. Stir the tofu, and air fry for more 3-5 minutes, or until crispy.

To bake: Preheat the oven to 375°F and line a baking sheet with parchment paper. Spread the prepared tofu evenly over the prepared baking sheet. Bake the tofu for 20 minutes, then flip and bake for another 10-15 minutes, until crispy.

Sesame Tofu

While the tofu air fries or bakes: place all of the ingredients in a glass jar with a lid. Tighten the lid and shake until emulsified. Alternatively, you can whisk the ingredients together in a bowl.

Sesame Orange Dressing

In a saucepan over high heat, bring 2 cups of water to a boil. Add the edamame beans to the boiling water and cook for 5 minutes until tender. Strain the water from the beans and set aside.

Place the cabbage and carrots in a mixing bowl. Pour ½ cup of the orange sesame dressing over the vegetables. Use clean hands to gently massage the veggies until the cabbage is more tender, about 30 seconds. Season to taste with more dressing and salt.

Add the edamame, red peppers, and cilantro to the salad, and gently toss to combine.

Transfer the salad to serving plates and top evenly with the crispy tofu and sesame seeds.

Salad

https://content.jwplatform.com/videos/GMvG4bNl.mp4

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42 Mouthwatering High-Protein Vegan...

Tofu Salad

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Top 5 tofu salad recipe recipes from across the web

The most viewed tofu salad recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Top 10 Vegetarian Low FODMAP Recipe...

42 Mouthwatering High-Protein Vegan...

Tofu Salad

Curry Tofu Salad

Crunchy Sesame Tofu Salad

The most viewed tofu salad recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine