Crunchy Tofu Salad Recipe
Think tofu isn't for you? This crunchy Tofu Salad might just change your mind! Golden, crispy baked tofu is tossed with shredded cabbage, carrot and spring onion, then coated in a creamy almond butter and lime dressing. It's fresh, filling, packed with protein and on the table in just 40 minutes.
Servings: 4 servings
Calories: 365kcal
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.
Nutrition
Serving: 1serving | Calories: 365kcal | Carbohydrates: 24g | Protein: 19g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Sodium: 557mg | Potassium: 472mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5289IU | Vitamin C: 33mg | Calcium: 283mg | Iron: 3mg