These salad bowls are packed with sweet and smokey marinated tofu, crisp broccoli and green veggies, and a sweet and creamy tahini ginger dressing for a healthy and satisfying vegan lunch or dinner.
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For the tofu
- 7 ounces firm tofu, cut into cubes
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1/ 2 teaspoon liquid smoke
For the ginger tahini dressing
- 1 tablespoon soy sauce
- 1 tablespoon ginger, minced
- 1 teaspoon maple syrup
- 1 teaspoon tahini
- 2 teaspoons rice vinegar
- Water, to thin out
For the salad and assembly
- 1/ 4 avocado, peeled pit removed
- 1/ 2 cup shelled edamame
- 1/ 2 cup broccoli florets, cut into bite size pieces
- 1/ 3 cup sprouts
- 1/ 4 cucumber, diced
In a large bowl, combine the soy sauce, maple syrup, and liquid smoke. Add the tofu and toss to coat. Cover and refrigerate for at least 30 minutes.
Preheat an air fryer or oven to 350ºF and cook tofu for about 10-15 minutes, until crisp. Separately, cook the broccoli florets in the air fryer or oven for 8-10 minutes, until the outside is crisp and the inside is just tender.
In a separate bowl, combine the soy sauce, ginger, maple syrup, tahini and rice vinegar. Slowly whisk in the water until your desired consistency is reached.