"This vegan banh mi salad is light, refreshing, and so easy to make! Sweet, tangy marinated tofu pairs with fresh veggies and a spicy mayo dressing in this healthy and delicious salad."
Crispy Tofu Salad with Pickled Veggies and Spicy Dressing
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Prep time 15mins
Cook time 15mins
Serves or Makes: 2
Recipe Card
Marinated Tofu
ingredients
- 1/2 (14 ounce) block firm tofu
- 1 tablespoon tamari
- 1 tablespoon lime, juice
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- pinch red pepper flakes
Pickled Veggies
ingredients
- 1 small carrot, cut into matchsticks
- 1/4 small daikon, cut into matchsticks
- 1/2 cup rice vinegar
- 1 teaspoon sugar
- dash of salt
- 1/4 cup water
Additional Veggies
ingredients
- 1 cucumber, cut into sticks
- 4 cups shredded lettuce
- a handful of cilantro
Spicy Mayo Dressing
ingredients
- 2 tablespoons vegan sandwich spread
- 2 teaspoons hot sauce
- 1 tablespoon lemon juice
- 2 teaspoons hoisin sauce
Method
Step 1
Mix together marinade for tofu in a shallow dish. Slice tofu into wide strips and place in marinade. Marinate for at least 5 minutes on each side, the longer the better.
Step 2
While the tofu is marinating, prepare the pickled veggies. Mix together vinegar, sugar, salt, and water in a jar. Add in carrots and daikon, pressing them down so they are completely covered in the vinegar mixture. Add more vinegar/water if they aren’t completely covered. Let sit while you prepare the rest of the salad.
Step 3
When tofu is ready, air-fry at 350°F for 12-15 minutes, until crispy all around. Be careful not to burn the tofu.
Step 4
Soak cucumber slices in the leftover tofu marinade until ready to serve.
Step 5
Mix together all dressing ingredients. Place lettuce in bottom of salad bowl, and top with tofu, pickled veggies, marinated cucumber, and cilantro. Mix in dressing and enjoy!