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Crunchy Vegan Asian Salad With Baked Tofu & Garlic Soy Dressing

June 3, 2017 By Richa 31 Comments

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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

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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 9 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

Filed Under: Asian Vegan Recipes, gluten free, main course, salad Tagged With: vegan



⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

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  1. Pia says

    June 4, 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 says

      June 4, 2017 at 11:56 am

      Thank you Pia!

      Reply
  2. Joanna says

    June 4, 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
  3. Allana says

    June 4, 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 says

      June 4, 2017 at 11:39 am

      Thanks!

      Reply
  4. Ameena says

    June 4, 2017 at 9:28 am

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

    Reply
    • Richa says

      June 4, 2017 at 11:35 am

      Omit it.

      Reply
  5. Colleen Gepperth says

    June 4, 2017 at 4:48 pm

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

    Reply
    • Jen says

      January 6, 2019 at 7:16 am

      Good to know, Colleen.

      This sounds absolutely yummy and satisfying, Richa!

      Reply
      • Jen says

        January 6, 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 says

          January 6, 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
  6. Jen says

    June 4, 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
  7. JOSIE says

    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 says

      June 20, 2017 at 10:06 am

      yay!

      Reply
  8. Svena says

    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
  9. Catherine says

    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 says

      June 26, 2017 at 9:51 am

      Awesome!

      Reply
  10. Sue says

    July 3, 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. Cassie Autumn Tran says

    July 6, 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
  12. Lindsay B says

    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
  13. Elena says

    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 says

      May 27, 2018 at 11:29 am

      awesome!!

      Reply
  14. Sunaina says

    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 says

      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
  15. Colleen says

    June 5, 2019 at 4:03 pm

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

    Reply
    • Richa says

      June 5, 2019 at 5:03 pm

      awesome

      Reply
  16. aafke says

    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 says

      April 28, 2020 at 11:57 am

      Excellent!

      Reply
  17. Avi says

    July 3, 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 says

      July 3, 2020 at 6:47 pm

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

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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