Crispy Tofu Salad
A vibrant, crunchy salad loaded with baked crispy tofu, fresh veggies, quinoa, and sweet pineapple, all tossed in a creamy pineapple‑sesame vinaigrette. It’s hearty, refreshing, and packed with flavor and texture in every bite.
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Ingredients
- 1 block tofu (extra firm)
- 3 tbsp teriyaki sauce
- 1 tbsp cornstarch
- 4 English cucumbers
- 1 cup cooked quinoa
- 2 cups purple cabbage (shredded)
- 1 red bell pepper
- 1 bunch green onions
- 1/2 bunch cilantro
- 5 radish thinly sliced
- 1/4 cup chopped peanuts
- 1 cup chopped fresh pineapple
- Juice of 1 lime
- 1½ tsp sesame oil
- 1 garlic clove peeled
- 2 inch cube ginger
- ½ cup tahini
- Salt to taste
- 1 tbsp soy sauce
- 1 tbsp maple syrup
Instructions
- Use a cheese grater to grate your tofu. Add to a lined baking sheet, toss in teriyaki sauce and cornstarch and bake at 400℉ for 40 minutes, or until crispy, tosing halfway through.
- Slice your veggies and add them to a large bowl with your cooked and cooled quinoa and the rest of the salad ingredients.
- Make your pineapple sesame vinaigrette by blending together all ingredients. Season to taste.
- Add your crispy tofu on top, along with your dressing. Toss, serve and enjoy!
Nutrition
Calories: 510kcalCarbohydrates: 50gProtein: 23gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 10gSodium: 812mgPotassium: 1032mgFiber: 8gSugar: 18gVitamin A: 1837IUVitamin C: 95mgCalcium: 274mgIron: 5mg
Nutritional information is an estimate and may vary based on ingredients and preparation.