Thai Tofu Salad
cabbages / carrots / basil / cilantro
This Thai tofu salad is full of dynamic color, flavor, and textures. Prep veggies the night before for a quick and easy dinner! If you're not a tofu fan, feel free to sub seitan, tempeh. Everything will go well with this salad!
Proteins
Cuisines
Ingredients
Thai Tofu Salad:
- Tofu, extra-firm (vacuum-packed preferable) - 1 lb , sliced into matchsticks
- Soy sauce, low-sodium - 2 1/2 Tbsp
- Rice vinegar - 2 1/2 Tbsp
- Brown sugar - 1 Tbsp
- Toasted sesame oil - 1 Tbsp
- Cooking oil - 6 Tbsp
- Cabbage, red - 6 oz , sliced
- Carrots, medium - 6 oz , grated
- Cilantro, fresh - 1/4 cup , chopped
- Romaine hearts - 2 , sliced or chopped
- Basil, fresh - 2 to 3 sprigs , thinly sliced
- Peanuts, roasted (opt) - 1/4 cup , crushed
Prep
- Tofu - If tofu is packaged in water, press out liquid first (reference this video). (Can be done up 1 day ahead)
- Make dressing - Make dressing by whisking together soy sauce, rice vinegar, brown sugar, sesame oil, and cooking oil. (Can be done up to 5 days ahead)
- Marinate tofu - Slice tofu into 2” (5 cm) long matchsticks. Cover in 4 Tbsp (59 mL) of dressing (amount for 4 servings; adjust accordingly if customizing) for at least 15 minutes. (Can be done up to 1 day ahead)
- Cabbage / Carrots / Cilantro - If prepping right before cooking, skip to make steps #1 - 2. Prep as directed. (Can be done up to 4 days ahead)
- Romaine hearts / Basil - Prep as directed.
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Make
- Heat oven to 425F (218C).
- Spread marinated tofu out onto a parchment-lined sheet pan. Roast for 20 to 25 minutes, shaking and rotating pan once midway through.
- Toss dressing with cabbage, carrots, cilantro, romaine, and basil. Top with roasted tofu and peanuts if using.
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