Full of texture, bold flavor, and healthy plant protein, this crunchy Chinese Tofu Salad makes a great lunch or dinner.
This is no wimpy salad. This is an entrée sized dish packed with protein, healthy veggies, juicy fruits, and tons of texture! It’s nutritious and craveable! And it’s from the new cookbook, Wait, That’s Vegan?! . Keep reading for a full review of the book and the recipe for this tasty dish!
Ingredients you need
Ingredient notes and substitutions
Cabbage ~ Cabbage is part of the cruciferous vegetable family which are known for being low calorie and high in fiber and vitamins like C, E, K, and folate. [source]
Napa cabbage, which is found in this Asian salad recipe, has a mild, delicate flavor and a great crisp texture and has the most amount of folate of any variety of cabbage. You’ll also find red cabbage here which has it’s own antioxidant and anti-inflammatory properties.
Don’t like cabbage? Try romaine or kale instead.
Other vegetables ~ carrots, cucumbers, and scallions – all high in nutrients!
Thinly sliced radishes, diced bell peppers, snow peas, or cilantro will all be great additions to this dish or substitutions for the veggies included in the recipe.
Pro tip: The quickest and easiest way to shred the cabbage and carrots is to use the shredding blade of a food processor. Of course, if you have good knife skills, a big chef’s knife works just as well.
Protein ~ Delicious baked tofu is the protein choice here. If you can’t do soy, use roasted chickpeas instead with the same seasonings.
For nut-free ~ Allergic to nuts? Add some sesame seeds for crunch instead of the almonds.
How to make the recipe
There are quite a few steps to this recipe, but several of them can be done simultaneously so it all comes together quickly and easily.
- Press the tofu
- While the tofu is pressing, chop the cabbage, carrots, green onions, and cucumbers
- Toss the cubed tofu with seasonings and bake.
- While the tofu is baking, make the vinaigrette
- Throw the almonds in the oven at the halfway point for the tofu so they both finish at the same time.
- Toss all the ingredients together and drizzle with as much of the vinaigrette as you like.
Wait, That’s Vegan?! cookbook
Lisa Dawn Angerame is the author of Wait, That’s Vegan?! She has been vegan since 2008 and is the face behind the blog, Lisa’s Project: Vegan, where she shares easy plant based recipes with lots of fresh ingredients and pantry staples.
Her new cookbook, with plant-based meatless, burgers, steaks, and other dishes you thought you’d never eat again, proves that you don’t have to give up your favorite meals, you just have to reimagine them. In this book, you can expect to find real whole food ingredients, no fake meats or cheeses. Lisa says, “Vegan food is just food that happens to be vegan.”
Sneak peek inside the book
There are 5 recipe chapters inside of this cookbook. Each recipe includes a beautiful, bright, and drool-worthy photo. Here is a sampling of what you’ll find:
Breakfast and Brunch ~ Chocolate Chip Buttermilk Pancakes; Broccoli-Leek Frittata; Chickpea Shakshouka wtih Avocados and Fresh Herbs
Salads and Sandwiches ~ Corned Tempeh Reubens on Rye; Salad Nicoise; and the Chinese Tofu Salad featured below.
Main Dishes ~ The Beet Burger; Four Alarm Three Bean Chili; Lobster Mushroom Mac ‘n’ Cheese; Deep-Dish Spinach Phyllo Pie
Desserts ~ Vanilla Cupcakes with Vanilla Bean Buttercream Frosting; Crackly Brownies; Seasonal Fruit Galettes; Chocolate Pudding Parfaits
Basics ~ Unsalted Spreadable Butter; Grainy Mustard; Almond Parmesan
More vegan entrée salad recipes:
- Farro Salad w/ peaches and arugula
- Kale Quinoa Salad
- Lentil Salad w/ Roasted Cauliflower
- Vegan Taco Salad
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
And don’t forget to pick up a copy of Wait, That’s Vegan?! for yourself.
Chinese Tofu Salad with Sesame Vinaigrette
- 1 tablespoon (15 ml) sunflower oil
- 1 tablespoon (15 ml) tamari
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- pinch of salt and a dash of pepper
- 7.5 ounces (213 g) extra firm tofu pressed for 10 minutes and cut into strips
- ½ cup (72 g) blanched almonds
- 2 cups (140 g) shredded Napa cabbage
- 1 cup (70 g) shredded purple cabbage
- 1 cup (110 g) shredded carrot
- 4 scallions white and green parts, thinly sliced
- 2 Kirby cucumbers thinly sliced
- 1 can (10-ounces [283 g]) Mandarin oranges
- To make the tofu, preheat the oven to 350°F (175°C, or gas mark 4). Line a half sheet pan with parchment paper.
- Add the oil, tamari, garlic powder and ginger to a medium mixing bowl. Whisk together and season with a little salt and pepper. Add the tofu to the bowl and toss to coat the tofu well. Arrange the tofu in a single layer on the sheet pan and bake for 30 minutes.
- At the halfway mark for the tofu, toast the almonds. Line a quarter sheet pan with parchment paper. Arrange the almonds in a single layer. Bake for 10 to 15 minutes, until the almonds have turned a few shades darker. Cool and coarsely chop.
- In the meantime, to make the vinaigrette, add the garlic and ginger to a glass jar with a lid or to a dressing bottle. Cover with the vinegar and Mandarin orange juice, and let sit for 15 minutes to macerate. Add the oil, tamari, mirin and maple syrup. Cover the container and shake well to combine. The dressing will separate, so shake well before using.
- To assemble the salad, add the cabbages, carrot, scallions and cucumbers to a big salad bowl. Pour the dressing over the top and toss to combine. Top with mandarin oranges, baked tofu and toasted almonds. Serve immediately.