Crispy Tofu Salad with Pickled Veggies and Spicy Dressing

"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

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  • Recipe Card
Prep time 15mins
Cook time 15mins
Serves or Makes: 2

Recipe Card

Marinated Tofu


  • 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


  • 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


  • 1 cucumber, cut into sticks
  • 4 cups shredded lettuce
  • a handful of cilantro

Spicy Mayo Dressing


  • 2 tablespoons vegan sandwich spread
  • 2 teaspoons hot sauce
  • 1 tablespoon lemon juice
  • 2 teaspoons hoisin sauce


  • 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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