This tofu salad makes an irresistibly tasty healthy lunch or dinner! Pair baked tofu with crunchy veggies and carrot ginger dressing.
- Make the Baked Tofu (takes approximately 40 minutes: open this recipe in a separate browser tab. If desired, make in advance and refrigerate until serving; warm in the oven to make it crispy again.).
- Meanwhile, make the dressing: Carrot Ginger Dressing, Sesame Ginger Dressing or Tahini Dressing.
- Prep the veggies: chop the lettuce and greens. Slice the tomatoes in half. Cut the avocado into slices. Thinly slice the radishes and green onions.
- Serve: Place the greens divided between shallow bowls. Top with the vegetables and the baked tofu. Drizzle with dressing and sprinkle with sesame seeds.
*For a more protein-packed salad or for feeding very hungry eaters, use 1 recipe of baked tofu for 2 salads instead. (Our Baked Tofu disappears very quickly!) Make the baked tofu before serving, or make it in advance. It’s absolutely worth the 45 minutes! To make it in advance, store refrigerated up to 3 days. Then warm it in a 350 degree oven before serving to crisp up the edges. As a shortcut, try a purchased seasoned tofu: we like Hodo brand tofu cubes that you can warm in a skillet for a few minutes.
- Category: Main dish
- Method: Salad
- Cuisine: Salad
- Diet: Vegan
Keywords: Tofu salad