Crunchy Vegan Asian Salad With Baked Tofu & Garlic Soy Maple Dressing
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
3
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Calories
220 kcal
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Course
Salad
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Cuisine
Thai, Vegan, gluten-free
Crunchy Vegan Asian Salad With Baked Tofu & Garlic Soy Maple Dressing
Description
Crunchy Vegan Asian Salad With Baked Tofu & Garlic Soy Maple Dressing combines marinated, baked firm tofu with a variety of fresh vegetables including greens, cucumber, carrot, and red bell pepper. The tofu is pressed to remove moisture, marinated briefly in a dressing of soy sauce, maple syrup, garlic, rice vinegar, sesame oil, and red pepper flakes, then baked to develop a firm texture with a flavorful coating.
The salad’s vegetables provide a crisp and refreshing backdrop for the savory-sweet and slightly spicy tofu. The dressing is slightly diluted after baking to dress the salad, enhancing the flavor while maintaining the crunch of the veggies. Garnishes of scallions, cilantro, or mint add brightness and aromatic notes. The interplay between crunchy, tender, and bold flavors makes this salad distinct.
This dish can be enjoyed on its own or served alongside grain bowls or steamed rice for a filling meal. The combination of marinated baked tofu and fresh vegetables creates a balanced and textural dish suited for vegan meals or anyone seeking a fresh, flavorful salad.
Variations include using assorted crunchy greens, adjusting the heat with red pepper flakes, or adding fruits like orange or mango for a sweet contrast. Dressing quantities and marinating times are flexible to taste preferences, and the tofu should be pressed well for optimal texture.
Ingredients
Dressing and Marinade:
- 1/4 cup soy sauce or tamari to make it gluten-free
- 3 tbsp maple syrup
- 1/2 tsp garlic powder
- 2 cloves garlic minced
- 1 tsp rice vinegar or more
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes less or more to heat preference
- salt pepper, a pinch
Salad:
- 14 oz tofu firm
- 3 cups greens such as romaine lettuce, baby spinach, arugula, Chinese cabbage etc, chopped crunchy
- 1 cucumber thinly sliced
- 1 cup carrot sliced or julienned
- 1 red bell pepper julienned
- 1 cup other veggies thinly sliced or juilenned (optional)
- scallions cilantro or mint for garnish, chopped
Instructions
- Preheat the oven to 400 degrees F / 200ºc. Mix the dressing ingredients in a bowl. Line a baking sheet with parchment paper.
- Press the tofu for atleast 5 minutes in a Tofu press or between paper towels. Cube the tofu and add to the bowl with the dressing. Let it sit for 5 minutes. Then strain the tofu out (slightly strained so there is some dressing but it isn't leaking the dressing everywhere), using a spoon or fork from the bowl and spread evenly on parchment lined sheet. Bake at 400 degrees f / 200ºc For 20 to 25 mins.
- Chop up the veggies and greens and arrange in serving bowls. Add some salt and pepper if using hearty greens or veggies and mix in. Add baked tofu. Thin the remaining dressing in the bowl with 1 tbsp of water and mix in. Dress each serving liberally with the dressing. Drizzle some soy sauce for additional dressing if needed. Add chopped scallions, cilantro or mint. Garnish with pepper flakes (optional). Serve.
Notes
- Press tofu for at least 5 minutes to remove excess moisture for firmer results.
- Marinate tofu in dressing briefly to infuse flavor before baking.
- Use crunchy greens and fresh vegetables to maintain texture contrast.
- Add fresh herbs such as cilantro, scallions, or mint as garnish for added brightness.
- Optionally incorporate juicy fruits like oranges or mango to add a refreshing sweetness.
- Adjust red pepper flakes according to preferred spice level.
- Serve salad with additional soy sauce if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Sodium | 826mg | 34% |
| Potassium | 931mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 21g | 42% |
| Vitamin A | 12950IU | 259% |
| Vitamin C | 129.6mg | 144% |
| Calcium | 127mg | 13% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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