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Tofu Salad

Tofu Salad recipe image
This vibrant Tofu Salad combines crispy baked tofu with a bold, aromatic dressing made from hoisin, soy, garlic, and fresh ginger. The savory-sweet sauce clings perfectly to the crunchy coleslaw mix, creating a delightful contrast of textures. It&# 226;ÂÂs a quick, vegan-friendly dish that packs a punch of flavor in every bite. Ideal for a light lunch, a refreshing side dish, or a healthy meal prep option, this salad comes together in under 30 minutes using simple pantry staples. The freshness of the parsley balances the rich umami notes, making it a satisfying and nutritious choice for any occasion.
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 112.1
Dietary: Vegan, Vegetarian
Description
This vibrant Tofu Salad combines crispy baked tofu with a bold, aromatic dressing made from hoisin, soy, garlic, and fresh ginger. The savory-sweet sauce clings perfectly to the crunchy coleslaw mix, creating a delightful contrast of textures. It&# 226;€™s a quick, vegan-friendly dish that packs a punch of flavor in every bite. Ideal for a light lunch, a refreshing side dish, or a healthy meal prep option, this salad comes together in under 30 minutes using simple pantry staples. The freshness of the parsley balances the rich umami notes, making it a satisfying and nutritious choice for any occasion.
Ingredients
  • 2 Tablespoons hoisin sauce
  • 2 Tablespoons soy sauce
  • 2 Cloves garlic, crushed
  • 2 Teaspoons finely grated ginger
  • g packet dry coleslaw mix
  • 1/2 cup flat-leaf parsley leaves
  • 1 block extra-firm tofu, pressed and cubed
Directions
  1. 1
    Preheat oven to 400ðF (200ðC). Line a baking sheet with parchment paper.
  2. 2
    Press tofu to remove excess moisture, then cut into 1-inch cubes. Toss with a little oil and salt, then spread on the baking sheet. Bake for 25 minutes until golden and crispy, flipping halfway through.
  3. 3
    While tofu bakes, whisk together hoisin sauce, soy sauce, crushed garlic, and grated ginger in a small bowl until smooth.
  4. 4
    In a large bowl, combine the coleslaw mix and chopped parsley.
  5. 5
    Add the baked tofu to the coleslaw mixture. Drizzle the hoisin-ginger dressing over the salad and toss gently until everything is evenly coated.
  6. 6
    Serve immediately while the tofu is still warm and crisp.

Nutrition Facts

Amount Per Serving
Calories 112.1kcal
% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 754.3mg32%
Total Carbohydrate 22.1g8%
Dietary Fiber 1.9g8%
Sugars 1.6g
Protein 4.0g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a gluten-free version, ensure you use tamari instead of soy sauce and check that your hoisin sauce is gluten-free.

To make the tofu extra crispy, you can dust the cubes with cornstarch before baking.

This salad is best served fresh. If storing leftovers, keep the dressing separate and add it just before eating to maintain the crunch of the coleslaw.

You can add sliced almonds or sesame seeds for extra texture and nutty flavor.

Keywords: tofu, salad, vegan, hoisin, soy sauce, ginger, garlic, coleslaw, healthy, quick, crispy, plant-based, lunch, side dish, persian, asian-inspired, gluten-free option, easy, meal prep
Read it online: https://www.chefs-mate.com/recipe/tofu-salad-13/