This Crunchy Tofu Salad is everything I want in a healthy lunch: crispy, fresh and full of flavour! Golden baked tofu, shredded cabbage, carrot and spring onion come together with a creamy almond butter and lime dressing in just 40 minutes.
I know tofu can be a little polarising, but hear me out. Getting tofu golden and crispy is actually not that hard, and once you’ve tried it this way you might just be converted! Plus, tofu is amazing! It’s a complete protein, meaning it contains all nine essential amino acids, so it makes this salad really filling and full of protein.
This tofu salad is on high rotation in our house. It’s packed with plant-based protein, fibre and healthy fats from the almonds. It’s the kind of salad that actually keeps you full, so it’s perfect for a light dinner, a make-ahead work lunch or as a side at your next barbecue. And the best bit is that most of the cooking time is completely hands off while the tofu crisps up in the oven.
I love having a big, crunchy salad in the fridge ready to go for the week. This one is a new favourite, but I also make my Quinoa Edamame Salad with Miso Dressing and High Protein Crispy Rice Salad all the time. Both are loaded with veggies and protein, and they keep really well for lunches.
Everything You Need to Make Tofu Salad
This tofu cabbage salad is made with simple ingredients, all of which I was able to find at my local grocery store. I’ve listed everything you will need below, including any ingredient notes and possible swaps. You can find the ingredient quantities in the recipe card at the bottom of this post!
Crispy tofu
- firm tofu – choose firm or extra firm tofu so it holds its shape and crisps up nicely in the oven. Silken or soft tofu will fall apart.
- tapioca starch – this is what gives the tofu its golden, crispy coating. You can swap it for cornflour (cornstarch) or arrowroot powder.
- seasonings – I’ve used fine sea salt, white pepper, garlic powder and onion powder. White pepper has a milder, slightly earthy flavour, but black pepper works too if that’s what you have.
- extra virgin olive oil spray – a light spray helps the tofu turn golden and crunchy. You can also use avocado oil spray.
Salad
- green cabbage – finely shredded. Red cabbage or a mix of both is lovely too, or use a bag of pre-shredded coleslaw mix to save time.
- carrots – peeled and julienned. A julienne peeler makes this really quick, or you can even grate them.
- spring onions – also known as green onions or scallions.
Dressing
- almond butter – this makes the dressing rich and creamy. Peanut butter or cashew butter will also work. For a nut-free version, use tahini.
- tamari – if you need this salad to be gluten free, make sure you check that your tamari is gluten free. You can also use coconut aminos or soy sauce instead of tamari.
- fish sauce – adds a delicious savoury depth. To make this salad vegetarian or vegan, swap the fish sauce for an extra teaspoon of soy sauce or a vegan fish sauce.
- minced ginger – fresh grated ginger or jarred minced ginger both work.
- lime juice – freshly squeezed is best. You’ll need about 2 limes. Rice vinegar can be used in place of some of the lime juice if you’re a little short, but don’t fully skip the lime juice.
- extra virgin olive oil – whisked in at the end to make the dressing smooth and glossy.
To serve
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- almonds – toasted and roughly chopped for extra crunch. Cashews or peanuts are a great swap. Or swap for pepitas or toasted sunflower seeds for a nut free option.
Optional Extras
This cabbage tofu salad is delicious as it is, but here are a few ways to make it your own:
- a teaspoon of toasted sesame oil in the dressing for a nutty, Asian-inspired flavour
- a sprinkle of sesame seeds or fried onions over the top
- sliced cucumber, edamame or red capsicum for extra veggies
- sliced avocado for extra creaminess
- fresh coriander or mint
- a drizzle of chilli oil or some sliced fresh chilli if you like a bit of heat
Tips for Making the Best Tofu Salad
This tofu salad recipe is really straightforward, but there are a few tips to help you get perfectly crispy tofu every time. You can find the full step-by-step instructions in the recipe card at the bottom of this post.
- Press your tofu – wrap the block of tofu in a clean tea towel or a few sheets of paper towel and place something heavy on top for 10-15 minutes, if you have the time. Removing the excess moisture can help the tofu to be even more crisp.
- Cut evenly sized cubes – about 2cm cubes work well. Keeping them the same size means they all cook evenly and turn golden at the same time.
- Toss gently – coat the tofu in the seasoned tapioca starch with a light hand so the cubes don’t break apart. You want a thin, even coating on every side.
- Don’t overcrowd the tray – spread the tofu out in a single layer with a little space between each piece. If they’re too close together they’ll steam instead of crisp. Use two trays if you need to.
- Spray liberally – a generous spray of olive oil helps the coating turn golden. For extra even crunch, flip the cubes halfway through baking.
- Let the tofu cool slightly – adding the tofu while it’s still very hot will wilt the cabbage. Give it a few minutes to cool before tossing everything together.
- Stream in the oil – whisk continuously while slowly pouring in the olive oil. This helps the dressing come together so it’s smooth and creamy rather than separated.
Storage
This salad is great for meal prepping and can be stored all mixed together for up to 4 days in the fridge. The tofu will lose it’s crispness but will still taste amazing. Alternatively, you can store each component separately so everything stays fresh and crunchy.
- Crispy tofu – store in an airtight container in the fridge for up to 4 days. The tofu will soften a little in the fridge, so pop it back into the oven or air fryer at 200°C/392°F for 5 minutes to crisp it back up.
- Salad vegetables – store the shredded cabbage, carrot and spring onions together in an airtight container lined with paper towel for up to 4 days.
- Dressing – store in a sealed jar in the fridge for up to 5 days. The almond butter will thicken as it chills, so give it a good shake or whisk in a splash of water before using.
- Toasted almonds – keep in an airtight container at room temperature for up to 1 week.
I wouldn’t recommend freezing this one.
Crunchy Tofu Salad Recipe
Ingredients
- 500 grams firm tofu, cubed
- 1/4 cup tapioca starch
- 1/4 teaspoon sea salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- extra virgin olive oil spray
Salad
- 4 cups shredded green cabbage
- 2 large carrots, peeled and julienned
- 4 spring onions, finely sliced
Dressing
- 2 tablespoons almond butter
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon minced ginger
- 40 ml lime juice
- 20 ml extra virgin olive oil
To serve
- ½ cup almonds, toasted and roughly chopped
Instructions
- Preheat the oven to 200°C/392°F (conventional). Line a large baking tray with parchment paper.
- Add the tapioca starch, salt, pepper, garlic powder and onion powder to a large mixing bowl and mix to combine. Add the cubed tofu and toss to combine. Add the seasoned cubed tofu onto a baking tray and spread out into a thin layer. Spray liberally with olive oil, place the tray into the oven and bake for XX minutes or until golden brown and crispy. Once baked set aside to cool.
- Make the dressing by adding the almond butter, soy sauce, fish sauce, ginger and lime juice to a bowl and whisk to combine. Continue whisking while pouring the olive oil in a steady stream into the bowl. Whisk until smooth and well combined.
- Add the shredded cabbages, julienned, finely sliced spring onions and crispy tofu to a large salad bowl. Pour the dressing over the salad and then toss to combine. Serve topped with chopped toasted almonds.
Notes
- Choose firm tofu – firm or extra firm tofu holds its shape and crisps up best. Silken or soft tofu will fall apart.
- Gluten free – use tamari or coconut aminos in place of soy sauce.
- Vegetarian / vegan – swap the fish sauce for an extra teaspoon of soy sauce or a vegan fish sauce.
- Nut free – swap the almond butter for tahini and top with toasted sesame seeds or pepitas instead of almonds.
- Meal prep – store the tofu, salad vegetables and dressing separately and combine just before serving. Re-crisp the tofu in a 200°C/392°F oven for 5 minutes.
- Dressing – the dressing thickens in the fridge, so whisk in a splash of water to loosen it before using.
- Nutrition facts are an estimate only.
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