This vibrant vegan sesame tofu salad is my twist on the classic chicken version. It's full of flavor, color, texture, and veggies! This recipe includes an oil-free option and is meatless, dairy-free, and satisfies a whole food plant-based lifestyle. time: 35 minutes | cook time: 20 minutes | total time: 55 minutesServings: 6 mains or 12 sides
1napa cabbageor savoy; medium, green or red/purple
3red carrotsmedium, or color of choice
2scallions
2radishesmedium, color of choice, thinly sliced and then cut into matchsticks
For the dressing
½teaspoonpowdered ginger
½teaspoongarlic granules
3tablespoonsrice vinegar
1teaspoontoasted sesame oilor for oil-free: 2 teaspoon water + 1 teaspoon ground sesame seeds
1 ½teaspoonsmaple syrup
1 ½teaspoonstamari
1teaspoonchili pasteor garlic chili sauce
Garnish
¼cupcilantrooptional
3tablespoonssesame seedsblack or white
6sesame crackerscrushed, optional
Instructions
Tofu: Drain the tofu and press with a tofu press or wrap in a lint-free towel and press with a heavy pot lid or similar for at least 15 minutes. Then, set the oven to 400 degrees and begin slicing the tofu into cubes by cutting its thickness in half, then stacking the two pieces and cutting 3x5 (three rows lengthwise, five rows horizontally), ending up with 30 pieces. Place the tofu pieces in a bowl, sprinkle with the tamari and water, and toss gently to coat. Put the tofu on a lined baking sheet, then pour 1 tablespoon of arrowroot powder into a prep bowl and take a piece of tofu, roll it in the powder to coat, tap off excess powder, and place it back on the tray being sure to spread the tofu out evenly, with none touching. Repeat for each piece, then bake for 20 minutes at 400 (5-10 minutes with an air fryer). Remove from oven, add the almonds to the tray, turn the oven off, and place them back in the oven with the almonds for 5 minutes, until the almonds are toasted.
Vegetables: While the tofu is being pressed and cooked, prep the vegetables. Chop the cabbage into bite-sized pieces. Use a peeler to create carrot ribbons. Thinly slice the scallions, including the dark green part. Thinly slice the radishes and then chop them into matchsticks.
Dressing: When the tofu is done cooking, make the dressing by combining all the dressing ingredients, stirring well. Assemble the vegetables and tofu in a large salad bowl, drizzle the dressing over the top, and toss to coat. Crumble the sesame crackers over the top, then Garnish with the cilantro and sesame seeds and cr
Serve immediately, with crackers on the side so they aren't in the serving bowl in case of leftovers. Ingredients can be stored separately in the fridge overnight and assembled just before serving, though they may lose some of their crispness.
Notes
Note: I love this crisp salad as is, without grains (other than the crackers). To make it a little heartier, though, it’s also wonderful with cooked and cooled rice noodles added. If adding rice noodles, double the dressing recipe to make sure you have enough.This recipe makes about 6 main dish salads or 12 sides.