"Made this delicious salad bowl today with the yummiest tofu, edamame, roasted broccoli, spinach, sprouts, cucumber and a ginger tahini dressing"
Marinated Tofu Salad Bowl with Ginger Tahini Dressing
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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
ingredients
For the tofu
- 7 ounces firm tofu, cut into cubes
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1/2 teaspoon liquid smoke
ingredients
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
ingredients
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
Method
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.