Homemade Vegan Tofu Salad Recipe
Make the healthiest and most delicious tofu salad ever, this is the vegan salad you'd choose over any other salad. It doesn't even take much time.
Equipment
- Cutting board
- Knife
- Large mixing bowl
- Nonstick skillet or air fryer
- Whisk or small bowl for dressing
- Spatula
Ingredients
For the Salad
- 1 block 14 oz extra-firm tofu pressed and cubed
- 2 cups romaine lettuce chopped
- 1 cup red cabbage shredded
- 1 cup carrots shredded
- 1 cup cucumber sliced
- 1 red bell pepper thinly sliced
- 1 avocado sliced
- ¼ cup fresh cilantro or parsley chopped
- 2 tbsp toasted sesame seeds or crushed peanuts optional
For the Dressing
- 3 tbsp olive oil or sesame oil
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 clove garlic minced
- Juice of half a lime
- Salt and pepper to taste
For the Tofu Seasoning
- 1 tbsp soy sauce/tamari
- 1 tbsp cornstarch
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Pinch of salt
Instructions
Prepare the Tofu
- Press tofu for at least 10 minutes to remove excess moisture.
- Cut the tofu into bite-sized cubes.
- In a bowl, toss tofu with soy sauce, cornstarch, garlic powder, smoked paprika, and salt.
Cook the tofu:
- Skillet: Heat a little oil and pan-fry for 8 to 10 minutes until golden and crispy.
- Air fryer: Air fry at 400°F (200°C) for 10 to 12 minutes, shaking halfway.
Make the Dressing
- Whisk together oil, soy sauce, vinegar, maple syrup, mustard, garlic, lime juice, salt, and pepper.
Assemble the Salad
- In a large bowl, combine lettuce, cabbage, carrots, cucumber, bell pepper, and herbs.
- Add the crispy tofu on top.
- Drizzle with dressing and toss gently.
- Top with sesame seeds or peanuts and avocado (optional).
Nutrition
Calories: 280kcal
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