Craving a salad that’s anything but boring? Get ready to fall in love with a dish that’s all about texture! This Asian-inspired creation is a symphony of crunch, featuring a rainbow of vegetable matchsticks, hearty baked tofu, and a sprinkle of toasted nuts and seeds. The real star, though, is the incredibly simple yet flavor-packed sesame-soy dressing that ties everything together. It’s a light, refreshing, and deeply satisfying meal that’s perfect for a healthy lunch or a stunning side dish. Plus, the dressing is so good, you’ll want to put it on everything!
Ingredients
• Zesty Sesame-Soy Dressing
• 3 Tbs / 45 ml low-sodium soy sauce
• 3 Tbs / 45 ml rice vinegar
• 2 Tbs / 30 g light brown sugar
• 1 Tbs / 15 ml toasted sesame oil
• Vibrant Salad
• 1 8-oz / 225 g package baked tofu
• 2 celery stalks
• 2 medium carrots, peeled
• 1 small turnip, peeled
• ½ medium cucumber, peeled
• ½ cup / 50 g shiitake mushroom caps
• ¼ cup / 10 g chopped fresh cilantro
• 2 green onions, green parts only, cut into ribbons
• ½ tsp red pepper flakes
• 2 packed cups / 110 g shredded romaine lettuce or baby kale
• ¼ cup / 30 g toasted cashew pieces, optional
• 1 Tbs / 9 g sesame seeds, optional
Instructions
1. First, prepare the dressing. In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, light brown sugar, and toasted sesame oil until the sugar is dissolved. Set aside.
2. Prepare your salad components. Cut the baked tofu, celery, carrots, turnip, and cucumber into thin, uniform matchsticks. Thinly slice the shiitake mushroom caps.
3. In a large bowl, combine the tofu matchsticks, vegetable matchsticks, sliced mushrooms, chopped cilantro, and green onion ribbons.
4. Pour the prepared dressing over the tofu and vegetable mixture. Toss gently to coat everything evenly. Let the salad marinate for at least 30 minutes at room temperature, stirring occasionally to allow the flavors to meld.
5. When you’re ready to serve, stir in the red pepper flakes for a little kick. Arrange the shredded romaine or baby kale on a large platter or in individual bowls. Top with the marinated tofu-vegetable mixture.
6. Garnish with toasted cashew pieces and sesame seeds, if using, and serve immediately for the best crunch.
Nutritional Information
• Nutrition Information (per serving)
• Calories: 187
• Protein: 10 g
• Total Fat: 7 g
• Saturated Fat: 1 g
• Carbohydrates: 23 g
• Cholesterol: 0 mg
• Sodium: 617 mg
• Fiber: 4 g
• Sugar: 17 g
Pro Tips
• Don’t skip the 30-minute marination time! This step is crucial for allowing the vegetables and tofu to absorb the delicious dressing and soften slightly.
• For a quick lunch, prep the vegetables and dressing ahead of time. Store them in separate airtight containers in the fridge for up to 3 days. Toss together just before serving.
• Feel free to swap the vegetables based on what’s in season or in your fridge. Bell peppers, daikon radish, or shelled edamame would all be delicious additions.
• For an extra kick of flavor, add a teaspoon of sriracha, a dash of chili garlic sauce, or a bit of grated fresh ginger to the dressing.
FAQ
Q: Is this Asian tofu salad a good source of vegetarian protein
A: Yes, this salad is an excellent source of plant-based protein, primarily from the baked tofu, which provides 10 grams per serving. For an extra protein boost, you can add shelled edamame or increase the amount of toasted cashews.
Q: How can I make this salad gluten-free
A: To make this recipe completely gluten-free, simply substitute the low-sodium soy sauce in the dressing with an equal amount of gluten-free tamari or coconut aminos. Also, ensure your brand of baked tofu is certified gluten-free.
Q: What can I use instead of baked tofu in this recipe
A: If you don’t have baked tofu, you can easily substitute it with other vegetarian protein sources. Pan-fried tempeh cut into matchsticks, shelled edamame, or even a cup of chickpeas would work wonderfully and maintain the salad’s hearty texture.
Q: Can I meal prep this vegetarian salad ahead of time
A: Absolutely! This salad is perfect for meal prep. Prepare the dressing and chop all the vegetables and tofu ahead of time. Store the dressing, the tofu/vegetable mix, and the lettuce in separate airtight containers in the refrigerator for up to 3 days. Combine and toss just before serving to keep it crisp.
