Vegan Crispy Tofu Salad
This salad is proof that plant-based eating never has to feel like a compromise. The star of the show is oven-baked extra-firm tofu, pressed dry, tossed in tamari and sesame oil, dusted with cornstarch, and roasted at high heat until every cube is deeply golden with satisfyingly crisp edges. Underneath all that crunch sits a vibrant bowl of mixed greens, shredded red cabbage, cucumber, edamame, scallions, and carrots — colorful, fresh, and substantial enough to actually keep you full. The dressing is where everything comes together: a punchy blend of tamari, rice vinegar, sesame oil, maple syrup, fresh ginger, garlic, and a hit of sriracha that coats every leaf and clings to the tofu beautifully. Every single ingredient here is naturally free of animal products, so there's no need to swap anything out or second-guess a label. It comes together in under an hour and serves four, making it just as practical for a weeknight dinner as it is impressive enough to put in front of guests. Finish with toasted sesame seeds and fresh cilantro if you have them — they take the whole bowl to another level.
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp tamari
- 1 tbsp sesame oil
- 1 tbsp cornstarch
For the dressing
- 3 tbsp tamari
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 tbsp maple syrup
- 1 tbsp fresh ginger, finely grated
- 1 clove garlic, finely grated
- 1 tsp sriracha
For the salad
- 5 oz mixed greens
- 2 cups shredded red cabbage
- 1 english cucumber, thinly sliced
- 1 cup shelled edamame, thawed if frozen
- 2 scallions, thinly sliced
- ¼ cup shredded carrots
For serving
- 2 tbsp sesame seeds, toasted (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Remove the tofu from its packaging and press it firmly between two clean kitchen towels or paper towels, placing a heavy skillet or cutting board on top, for at least 10 minutes until most of the surface moisture is absorbed.
- 2
Cut the pressed tofu into 3/4-inch cubes. In a large mixing bowl, toss the cubes with the 2 tbsp tamari and 1 tbsp sesame oil until evenly coated, then sprinkle over the cornstarch and toss again until each cube is lightly dusted.
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