Cooked - Asian Tofu Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Asian Tofu Salad

4.0

1 (14 to 16-ounce) packet extra firm tofu (or super firm tofu, pressed)

1 ½ tablespoons tamari (or soy sauce (preferably low sodium))

2 tablespoons nutritional yeast

Drizzle of olive oil ((optional))

½ small head red cabbage (chopped (6 cups))

½ lemon (juice)

3 tablespoons tamari (or soy sauce (preferably low sodium))

1 tablespoon peanut butter (or any nut butter, or SunButter for nut-free)

1 tablespoon maple syrup

1 tablespoon rice vinegar

1 tablespoon lime juice

1 jalapeño (minced (optional))

2 tablespoons sesame oil (or neutral oil)

3 green onion (thinly sliced (green and white parts))

1 large carrot (grated)

1 tablespoon sesame seeds ((optional))

2.5 ounces vermicelli noodles (or glass noodles, cut into about 4-inch pieces (optional))

Preheat the oven to 425ºF, oran air fryer to 400ºF.
Bake the tofu: Break the tofu in to 1-inch chunks and place them onto a large rimmed nonstick baking sheet. Toss the tofu in tamari, and nutritional yeast. Drizzle with olive oil. Bake or air fry for about 20 minutes, or until golden brown.
Cook the red cabbage: Toss the cabbage in lemon juice. Drizzle with oil. Bake with the tofu, or air fry separately, for about 10 minutes, or until the desired texture.
Make the dressing: Add the tamari, peanut butter, rice vinegar, lime juice, jalapeño, and 1 tablespoon warm water to a medium bowl. Mix to combine. Drizzle in the sesame oil while whisking to incorporate.
Combine: Add the cabbage, tofu, carrot, green onion, sesame seeds, and dressing to a large bowl. Gently mix to incorporate.

Course🍽️Main Course

Diets🌱Vegan...

Category🥗Salad

CuisineAsian

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 76 weeks ago

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