Crunchy Vegan Asian Salad With Baked Tofu & Garlic Soy Maple Dressing
This crunchy vegan Asian salad features baked tofu marinated in a garlic soy maple dressing combined with a mix of fresh greens, cucumber, carrots, and red bell pepper. The tofu is pressed and baked to a firm texture with a hint of sweetness and heat from the dressing. The salad offers a contrast of textures from the crisp vegetables and tender tofu, enhanced by a spicy dressing drizzle and fresh herbs like scallions and cilantro or mint. It works well as a light meal or side dish with vibrant flavors and satisfying crunch.
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
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 220
% 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.