Tofu Salad with Savory Dressing (Easy!)

Name: Tofu Salad with Savory Dressing (Easy!)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 serving
Ingredients: 1 large head romaine lettuce; 1/2 English cucumber; 3-4 green onions; 1 cup carrot, shredded; 2/3 cup roasted peanuts; 1 batch Easy Baked Tofu; 1-2 Tbsp. Thai basil; 1/4 cup rice vinegar, unseasoned; 1 1/2 Tbsp. tamari; 2 tsp. white miso; 2 tsp. pure maple syrup; 1/4 tsp. garlic powder; 1/2 tsp. ginger, freshly grated; 1 tsp. sesame seeds

User Reviews

5.0

3 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
55 mins
Servings
4
Calories
304 kcal
Course
Salad
Cuisine
Vegan, gluten-free

Tofu Salad with Savory Dressing (Easy!)

Clara Sanders

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This flavorful Tofu Salad features crisp veggies, crunchy peanuts, warm baked tofu, and a savory dressing. It's protein-rich, healthy, and easy to assemble!

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Ingredients

Servings

1 large head romaine lettuce (about 5-6 cups chopped)
1/2 English cucumber
3-4 green onions
1 cup carrot, shredded
2/3 cup roasted peanuts
1 batch Easy Baked Tofu
1-2 Tbsp. Thai basil (optional)

For the savory dressing:

1/4 cup rice vinegar, unseasoned
1 1/2 Tbsp. tamari
2 tsp. white miso
2 tsp. pure maple syrup
1/4 tsp. garlic powder
1/2 tsp. ginger, freshly grated
1 tsp. sesame seeds

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Instructions

Make the tofu: Begin by preparing the Easy Baked Tofu.
Prepare the veggies: While the tofu bakes in the oven, chop your romaine. Place it in a large bowl. Then very thinly slice the cucumber into half moons. Slice the green onions. Place in the bowl with romaine. Add the shredded carrot.
Make the dressing: Add all the dressing ingredients to a small bowl. Whisk until smooth and the miso is dissolved.
Combine: When the tofu is finished baking, add it to the salad. Top with peanuts. Then pour the dressing over the top. Lightly toss to combine. (Or serve the dressing on the side instead of tossing it with the salad.)
Garnish: I like to garnish mine with red pepper flakes and Thai basil.

Notes

Variations: Include other veggies like red cabbage, mung bean sprouts, red bell pepper, sugar snap peas, edamame, etc. You can also add 1-2 tsp. toasted sesame oil to the dressing if you wish.
Optional garnish: Top your bowl with fresh cilantro, sesame seeds, red pepper flakes, pickled ginger, crispy wonton strips, etc.
Nuts: You can also include slivered almonds or cashews.
Assembling: Instead of building the salad in one large bowl, you can plate the salads individually for each person. Or set out all the ingredients on the counter for a build-your-own salad bar!
Servings: This recipe makes about 3-4 main dish servings, or 5-8 side dish servings.
Recipe adapted from my Asian Chopped Salad.

Nutrition Information

Show Details

Calories 304kcal (15%) Carbohydrates 26g (9%) Protein 20g (40%) Fat 16g (25%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g Monounsaturated Fat 7g Potassium 976mg (28%) Fiber 8g (32%) Sugar 12g (24%) Vitamin A 19135IU (383%) Vitamin C 12mg (13%) Calcium 146mg (15%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 304 kcal

% Daily Value*

Calories	304kcal	15%
Carbohydrates	26g	9%
Protein	20g	40%
Fat	16g	25%
Saturated Fat	3g	15%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	7g	35%
Potassium	976mg	21%
Fiber	8g	32%
Sugar	12g	24%
Vitamin A	19135IU	383%
Vitamin C	12mg	13%
Calcium	146mg	15%
Iron	4mg	22%