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Crispy Tofu Salad with Pickled Veggies and Spicy Dressing
Recipe Intro From ellielikescooking

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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. -@ellielikescooking

Recipe

Prep time 15mins
Cook time 15mins
Yield: Serves or Makes 2
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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!

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