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
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.
- 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.
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 Vegan Asian Salad With Baked Tofu & Garlic Soy Maple Dressing
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
Nutrition
Loved the recipe. First time making tofu but turned out great!
Awesome
Insanely delicious – I ate half of the tofu straight out of the oven 😐 lol
some burns on your tongue are worth the pain!! thanks Avi!
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 🙂
Excellent!
Delish!! Left out the oil. This will be a regular on my menu. Thank you!!
awesome
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?
You can bake the tofu, make the dressing, chop the salad ingredients and keep them all separate until ready to serve
I made this today and absolutely loved it! Thank you VeganRicha for your amazing recipes!
awesome!!
Made this tofu tonight and had it over some noodles and veggies. So good and super easy. I’ll make this again soon.
Wow, this looks so healthy and delicious! I’ve had a similar salad a week ago, and it tasted absolutely incredible!
Richa, this looks terrific and right up our alley. Will definitely make again and again. Thanks for another winning recipe.
It was so good. You never disappoint on your recipes. I will be making this salad again soon. Thank you!
Awesome!
I was looking for tofu marinade and I decided to try your version of it. Thanks or the recipe!
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!
yay!
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.
I skipped the sesame oil and used sesame seeds. It was delicious. Thanks!
Good to know, Colleen.
This sounds absolutely yummy and satisfying, Richa!
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!
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.
Hi Richa! Is there a substitute for sesame oil in the dressing? Thanks.
Omit it.
You outdid yourself…..again with this perfect recipe so very redolent of summer. Thank you for sharing ????
Thanks!
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:)
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 🙂
Thank you Pia!