Craving a salad that’s anything but boring? Look no further! This Asian-style tossed salad is a festival of textures and flavors. We’re talking crisp, crunchy vegetable matchsticks, savory baked tofu, and a sweet and tangy sesame-soy dressing that you’ll want to put on everything. It’s the perfect light lunch or refreshing side dish that’s packed with plant-based goodness and comes together in a snap. Get ready to fall in love with salad all over again!
Ingredients
• Dressing
• 3 tablespoons / 45 ml low-sodium soy sauce
• 3 tablespoons / 45 ml rice vinegar
• 2 tablespoons light brown sugar
• 1 tablespoon toasted sesame oil
• Salad
• 1 8-ounce / 225 g package baked tofu
• 2 celery stalks
• 2 large carrots, peeled
• 1 small turnip, peeled
• ½ medium cucumber, peeled
• ½ cup shiitake mushroom caps
• ¼ cup chopped fresh cilantro
• 2 green onions, green parts only
• ½ teaspoon red pepper flakes
• 2 packed cups shredded romaine lettuce or baby kale
• ¼ cup toasted cashew pieces, for garnish
• 1 tablespoon sesame seeds, for garnish
Instructions
1. **Make the Dressing:** In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, and sesame oil until the sugar dissolves. Set aside.
2. **Prep the Salad:** Cut the baked tofu, celery, carrots, turnip, and cucumber into thin matchsticks. Thinly slice the shiitake mushroom caps and cut the green onions into ribbons. Place everything in a large bowl along with the chopped cilantro.
3. **Toss and Marinate:** Pour the dressing over the tofu and vegetable mixture. Toss gently to coat. Let the salad stand for at least 30 minutes, stirring occasionally, to allow the flavors to meld.
4. **Assemble and Serve:** Just before serving, stir in the red pepper flakes. Arrange the shredded romaine or baby kale on a platter or in bowls. Top with the marinated salad mixture and garnish with toasted cashews and sesame seeds, if using.
Nutritional Information
• Nutrition Information
• Approximate values 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
• For a quick lunch, prep the dressing and chop the vegetables and tofu ahead of time. Store them in separate airtight containers in the fridge. Just toss together before serving.
• Feel free to swap in other crunchy vegetables like bell peppers, daikon radish, or snow peas. Use a mandoline for perfectly uniform matchsticks in seconds.
• For an even heartier meal, add a cup of cooked and cooled edamame or soba noodles to the salad before tossing with the dressing.
• This dressing is fantastic on more than just this salad! Use it as a marinade for tofu or tempeh, a dipping sauce for spring rolls, or a drizzle over steamed vegetables.
FAQ
Q: Is this Asian tofu salad a good source of plant-based protein
A: Yes, this salad is an excellent source of plant-based protein. The baked tofu provides a solid 10 grams of protein per serving. For an even bigger protein boost, you can add a cup of cooked and cooled edamame or increase the amount of toasted cashews.
Q: Can I make this salad gluten-free or soy-free
A: Absolutely. To make this recipe gluten-free, simply use tamari or coconut aminos instead of soy sauce in the dressing. For a soy-free version, replace the baked tofu with an equal amount of chickpeas or crumbled tempeh (if tolerated) and use coconut aminos for the dressing.
Q: How can I meal prep this vegetarian salad for the week
A: This salad is perfect for meal prep. Prepare the dressing and store it in a separate jar in the fridge. Chop all the vegetables (carrots, celery, turnip, etc.) and the tofu and keep them in a large airtight container. When you’re ready to eat, just toss the veggie-tofu mix with the dressing and serve over fresh lettuce or kale.
Q: What can I substitute for baked tofu
A: If you don’t have baked tofu, you can use firm or extra-firm tofu that has been pressed and either pan-fried or baked until golden. Other great vegetarian protein substitutes include a cup of cooked edamame, chickpeas, or even seitan cut into matchsticks.
