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    Home » salad

    Crunchy Vegan Asian Salad With Baked Tofu & Garlic Soy Dressing

    Published: Jun 3, 2017 · Modified: Feb 14, 2018 by Richa 35 Comments

    Jump to Recipe   Print Recipe

    Crunchy Vegan Asian Salad With Baked Tofu & Garlic Soy Maple Dressing. Vegan Asian Salad. Marinated and Baked Tofu over Crunchy Greens, Peppers, Cucumber and carrots. Vegan Gluten-free Recipe

    Jump to Recipe   

    Crunchy Asian Salad With Baked Tofu & Garlic Soy Maple Dressing. Marinated and Baked Tofu over Crunchy Greens, peppers and carrots. Vegan Gluten-free Recipe | VeganRicha.com

    This salad is perfect for the warm weather. Serve it with warm just baked tofu, or cold prebaked Tofu, plenty of crunchy juicy vegetables and this versatile garlic soy dressing. 

    This Baked Tofu is easy and a great topper for Salads. Press, Marinate, bake and done. For crispier result, toss the marinated tofu in cornstarch or other starch and bake. The dressing which is the same as the marinade, intensifies the baked tofu flavor and compliments juicy and crunchy veggies really well. Make a big bowl of this Salad for the next Summer Potluck or picnic.  Or make wraps with the Baked Tofu, Veggies and finely chopped greens tossed in the dressing! 

    Simple everyday ingredients and so much flavor. Whats your favorite everyday Quick Summer Salad?

    Crunchy Asian Salad With Baked Tofu & Garlic Soy Maple Dressing. Marinated and Baked Tofu over Crunchy Greens, peppers and carrots. Vegan Asian Salad. Vegan Gluten-free Recipe | VeganRicha.com


    Crunchy Asian Salad With Baked Tofu & Garlic Soy Maple Dressing. Marinated and Baked Tofu over Crunchy Greens, peppers and carrots. #Vegan #Glutenfree #Recipe #nutfree #veganricha | VeganRicha.com

    More Salad Bowl from the blog. 

    • Curried Sweet Potato Lentil Salad GF
    • Chopped cucumber Onion tomato Salad- Kachumber Salad GF
    • Thai Salad with Chickpea Carrot Peanut Crumble GF
    • Firecracker Chickpea Salad with Thai peanut dressing GF
    • Mung Bean Sprout, Seared Carrot Salad with chili lime dressing GF
    • Southwestern Pasta Black Bean Salad.

    If you make this Salad or a version of it, do leave a comment and rate the recipe.

    Tofu all baked and delicious.

    Crunchy Vegan Asian Salad With Baked Tofu & Garlic Soy Maple Dressing. How to make Baked Tofu for Salads. Marinated and Baked Tofu over Crunchy Greens, peppers and carrots. Vegan Gluten-free Recipe | VeganRicha.com

    Assemble the salad with crunchy greens and veggies of choice. Toss in some tofu. Drizzle the dressing and some pepper flakes or black pepper. 

    Crunchy Asian Salad With Baked Tofu & Garlic Soy Maple Dressing. Marinated and Baked Tofu over Crunchy Greens, peppers and carrots. Vegan Gluten-free Recipe | VeganRicha.com

    Print Recipe
    5 from 10 votes

    Crunchy Vegan Asian Salad With Baked Tofu & Garlic Soy Maple Dressing

    Crunchy Asian Salad With Baked Tofu & Garlic Soy Maple Dressing. Marinated and Baked Tofu over Crunchy Greens, Peppers, Cuumber and carrots. Vegan Gluten-free Recipe
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Salad
    Cuisine: Gluten-free, Thai, Vegan
    Servings: 3
    Calories: 220kcal
    Author: Vegan Richa

    Ingredients

    Dressing and Marinade:

    • 1/4 cup (58 ml) soy sauce or tamari to make it gluten-free
    • 3 tbsp maple syrup
    • 1/2 tsp (0.5 tsp) garlic powder
    • 2 cloves of garlic minced
    • 1 tsp or more rice vinegar
    • 1 tsp sesame oil
    • 1/2 tsp (0.5 tsp) red pepper flakes less or more to heat preference
    • a pinch of salt pepper

    Salad:

    • 14 oz (396.89 g) firm tofu
    • 3 cups (120 g) chopped crunchy greens such as romaine lettuce, baby spinach, arugula, Chinese cabbage etc
    • 1 cucumber thinly sliced
    • 1 cup (128 g) sliced or julienned carrot
    • 1 red bell pepper juilenned
    • 1 cup (182 g) other veggies thinly sliced or juilenned (optional)
    • chopped scallions cilantro or mint for garnish

    Instructions

    • Preheat the oven to 400 degrees F / 200ºc. Mix the dressing ingredients in a bowl. Line a baking sheet with parchment paper.
    • Press the tofu for atleast 5 minutes in a Tofu press or between paper towels. Cube the tofu and add to the bowl with the dressing. Let it sit for 5 minutes. Then strain the tofu out (slightly strained so there is some dressing but it isn't leaking the dressing everywhere), using a spoon or fork from the bowl and spread evenly on parchment lined sheet. Bake at 400 degrees f / 200ºc For 20 to 25 mins.
    • Chop up the veggies and greens and arrange in serving bowls. Add some salt and pepper if using hearty greens or veggies and mix in. Add baked tofu. Thin the remaining dressing in the bowl with 1 tbsp of water and mix in. Dress each serving liberally with the dressing. Drizzle some soy sauce for additional dressing if needed. Add chopped scallions, cilantro or mint. Garnish with pepper flakes (optional). Serve.

    Notes

    Make Quick Wraps: Use finely chopped lettuce or cabbage. Toss in a bowl with thinly sliced vegetables and the dressing. Place in wraps with the Tofu. Some juicy fruits such as oranges, apple or mango will work well in the wraps or salad.
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Crunchy Vegan Asian Salad With Baked Tofu & Garlic Soy Maple Dressing
    Amount Per Serving
    Calories 220 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Sodium 826mg36%
    Potassium 931mg27%
    Carbohydrates 32g11%
    Fiber 4g17%
    Sugar 21g23%
    Protein 11g22%
    Vitamin A 12950IU259%
    Vitamin C 129.6mg157%
    Calcium 127mg13%
    Iron 3.2mg18%
    * Percent Daily Values are based on a 2000 calorie diet.

    Crunchy Vegan Asian Salad With Baked Tofu & Garlic Soy Maple Dressing. Marinated and Baked Tofu over Crunchy Greens, peppers and carrots. Vegan Gluten-free Recipe | VeganRicha.com

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. J

      October 05, 2021 at 6:38 am

      You should really make a video version of this!

      Reply
      • Vegan Richa Support

        October 06, 2021 at 10:11 am

        great idea

        Reply
    2. Ana

      September 07, 2021 at 1:58 pm

      5 stars
      Loved the recipe. First time making tofu but turned out great!

      Reply
      • Richa

        September 08, 2021 at 1:17 am

        Awesome

        Reply
    3. Avi

      July 03, 2020 at 9:37 am

      5 stars
      Insanely delicious – I ate half of the tofu straight out of the oven 😐 lol

      Reply
      • Vegan Richa Support

        July 03, 2020 at 6:47 pm

        some burns on your tongue are worth the pain!! thanks Avi!

        Reply
    4. aafke

      April 28, 2020 at 11:04 am

      5 stars
      Never properly cooked with a block of tofu before, loved it! Will use it for my stir-fries from now on in stead of buying ready-made 🙂

      Reply
      • Vegan Richa Support

        April 28, 2020 at 11:57 am

        Excellent!

        Reply
    5. Colleen

      June 05, 2019 at 4:03 pm

      5 stars
      Delish!! Left out the oil. This will be a regular on my menu. Thank you!!

      Reply
      • Richa

        June 05, 2019 at 5:03 pm

        awesome

        Reply
    6. Sunaina

      July 15, 2018 at 2:19 pm

      Hi Richa! Any tips for making this ahead of time in a meal prep fashion for the week? How to store, will it last, etc?

      Reply
      • Richa

        July 15, 2018 at 10:25 pm

        You can bake the tofu, make the dressing, chop the salad ingredients and keep them all separate until ready to serve

        Reply
    7. Elena

      May 27, 2018 at 9:15 am

      5 stars
      I made this today and absolutely loved it! Thank you VeganRicha for your amazing recipes!

      Reply
      • Richa

        May 27, 2018 at 11:29 am

        awesome!!

        Reply
    8. Lindsay B

      April 28, 2018 at 7:35 pm

      5 stars
      Made this tofu tonight and had it over some noodles and veggies. So good and super easy. I’ll make this again soon.

      Reply
    9. Cassie Autumn Tran

      July 06, 2017 at 11:47 am

      Wow, this looks so healthy and delicious! I’ve had a similar salad a week ago, and it tasted absolutely incredible!

      Reply
    10. Sue

      July 03, 2017 at 6:30 am

      5 stars
      Richa, this looks terrific and right up our alley. Will definitely make again and again. Thanks for another winning recipe.

      Reply
    11. Catherine

      June 26, 2017 at 7:19 am

      5 stars
      It was so good. You never disappoint on your recipes. I will be making this salad again soon. Thank you!

      Reply
      • Richa

        June 26, 2017 at 9:51 am

        Awesome!

        Reply
    12. Svena

      June 24, 2017 at 2:37 pm

      I was looking for tofu marinade and I decided to try your version of it. Thanks or the recipe!

      Reply
    13. JOSIE

      June 20, 2017 at 5:06 am

      It’s currently 35° here in France (95f) & so we definately didn’t feel like cooking. Richa to the rescue! We had this for lunch & added cooked & cooled rice noodles – yum! Excellent recipe & very versatile. Will be making again very soon. Thanks Richa!

      Reply
      • Richa

        June 20, 2017 at 10:06 am

        yay!

        Reply
    14. Jen

      June 04, 2017 at 6:00 pm

      5 stars
      Made this tonight. Used cabbage instead of greens, added radishes, cooked brown rice, and tomatoes along with other veggies. It was great! Thanks for your wonderful recipes.

      Reply
    15. Colleen Gepperth

      June 04, 2017 at 4:48 pm

      I skipped the sesame oil and used sesame seeds. It was delicious. Thanks!

      Reply
      • Jen

        January 06, 2019 at 7:16 am

        Good to know, Colleen.

        This sounds absolutely yummy and satisfying, Richa!

        Reply
        • Jen

          January 06, 2019 at 7:19 am

          I will likely use liquid amino in place of the soy sauce now that I found it. (Migraines triggered by soy sauce sometimes.)

          I bet the dressing and baked tofu would be good over steamed veggies, too!

          Reply
          • Richa

            January 06, 2019 at 12:05 pm

            yes it might be. I have migraines too now. Triggers can vary from person to person. So try a tiny bit of soy sauce on a day the rest of the meals are migraine safe and see if you get symptoms.

            Reply
    16. Ameena

      June 04, 2017 at 9:28 am

      Hi Richa! Is there a substitute for sesame oil in the dressing? Thanks.

      Reply
      • Richa

        June 04, 2017 at 11:35 am

        Omit it.

        Reply
    17. Allana

      June 04, 2017 at 9:17 am

      5 stars
      You outdid yourself…..again with this perfect recipe so very redolent of summer. Thank you for sharing ????

      Reply
      • Richa

        June 04, 2017 at 11:39 am

        Thanks!

        Reply
    18. Joanna

      June 04, 2017 at 8:49 am

      Looks very yummy i will try it today to my dinner 🙂

      Please visit my blog as well maybe you will find something for yourself hugs:)

      Reply
    19. Pia

      June 04, 2017 at 12:14 am

      One word: YUMM! This colorful salad includes basically all my salad favorites -spinach, romaine, carrot, cucumber, parsley- and looks and sounds downright delicious. Indeed a perfect dish for summery days 🙂

      Reply
      • Richa

        June 04, 2017 at 11:56 am

        Thank you Pia!

        Reply

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