Marinated Tofu Salad Bowl with Ginger Tahini Dressing

"Made this delicious salad bowl today with the yummiest tofu, edamame, roasted broccoli, spinach, sprouts, cucumber and a ginger tahini dressing"
-- @nourishingfoods

A Note from Feedfeed

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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  • Recipe Card
Prep time 40mins
Cook time 15mins

Recipe Card

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


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.