Crunchy Vegan Asian Salad With Baked Tofu & Garlic Soy Dressing

Name: Crunchy Vegan Asian Salad With Baked Tofu & Garlic Soy Maple Dressing
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1/4 cup soy sauce ( or tamari to make it gluten-free); 3 tbsp maple syrup; 1/2 tsp garlic powder; 2 cloves of garlic minced; 1 tsp or more rice vinegar; 1 tsp sesame oil; 1/2 tsp red pepper flakes (less or more to heat preference); a pinch of salt (pepper); 14 oz firm tofu; 3 cups chopped crunchy greens (such as romaine lettuce, baby spinach, arugula, Chinese cabbage etc); 1 cucumber thinly sliced; 1 cup sliced or julienned carrot; 1 red bell pepper juilenned; 1 cup other veggies (thinly sliced or juilenned (optional)); chopped scallions (cilantro or mint for garnish)

June 3, 2017 By Richa 31 Comments

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

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?

More Salad Bowl from the blog.

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

Tofu all baked and delicious.

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

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.

« 20 Turmeric Recipes Vegan Glutenfree options

Grillable Veggie Burger – Black Bean Sunflower Seed Burger »

LINKS	POPULAR POSTS	KEEP IN TOUCH
My Favorite Things	Buffalo Chickpea Pizza	Email
Recipe Index	Lentil Quinoa Loaf	Facebook
Advertise, Work With Me	Crispy Orange Cauliflower	Instagram
Privacy Policy	Pumpkin Cinnamon Rolls	Pinterest
Terms Of Use	Sweet Potato Peanut Burgers	Twitter
Copyright and Disclaimers

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

Ingredients

Dressing and Marinade:

Salad:

Instructions

Notes

Nutrition

Comments

Leave a Reply Cancel reply