Sesame Tofu Salad Recipe

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

Servings: 6

Author:

Prep Time:
35 minutes

Cook Time:
25 minutes

Total Time:
1 hour

Course:

Main Course Salad

Cuisine:

Asian Vegan

Keywords:

salad Tofu Gluten-Free epic-vegan oil-free option sesame

Instructions

1 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.
2 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.
3 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
4 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.

Sesame Tofu Salad Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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