Best 4 Vegan Tofu Salad Recipes

VEGAN TOFU BOWLS WITH COCONUT RICE, CUCUMBER SALAD AND PEANUT SAUCE

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Toss the tofu and cornstarch together in a medium bowl until evenly coated. Arrange the tofu cubes on the prepared baking sheet and bake until golden, about 20 minutes, flipping halfway through.
• Meanwhile, combine the rice, coconut milk, 1 cup water and 1/2 teaspoon salt in a small saucepan and bring to a boil over high heat. Lower the heat to a simmer, cover and cook until the liquid is absorbed and the rice is tender, 15 to 18 minutes. Remove from the heat and let stand, covered, for 5 minutes. Add the agave and fluff with a fork. Set aside.
• Combine the basil, cilantro, mint, cucumber, peanuts, rice vinegar, lime juice and chile in a small bowl. Stir and season with salt to taste. Set aside.
• Heat the oil in a large skillet over medium-high heat. Add the carrots and cook until tender, stirring and flipping occasionally, 6 to 8 minutes.
• Divide the rice evenly among bowls, top with the carrots, red cabbage and tofu. Drizzle with the peanut sauce and add a spoonful of the cucumber salad. Drizzle with sriracha and serve.

TOFU SALAD - EASY VEGAN - MAKE AHEAD (MOOSEWOOD)

Steps:

• Combine marinade ingredients in a large bowl.
• Cut the tofu into 1/2 inch cubes and add it along with the salad veggies into the marinade. Stir gently.
• Cover and let marinade at room temperature for at least two hours. You can prepare this a few days in advance, in which case just keep it in the fridge.
• Serve cold or at room temperature, sprinkled with all or some of the toppings.

VEGAN SUMMER THREE-BEAN SALAD WITH TOFU AND SOY VINAIGRETTE

Steps:

• For the tofu-soy vinaigrette: In a blender, combine the tofu, soy sauce, sugar, sambal oelek, vinegar and sesame oil. Blend until smooth. With the motor running at medium-low speed, slowly add the canola oil; the vinaigrette will become very thick. May be covered and refrigerated for up to a week.
• For the beans and radishes: Prepare two bowls of ice mixed with water. Place the sliced radishes in one of the ice baths. Bring a large pot of heavily salted water to boil. Add the beans and boil until they are crisp-tender, about 4 minutes. Drain under cold water, then place in the remaining ice bath to chill. Drain well and set aside.
• For the tofu croutons: Pour oil into a wok or small deep-fryer over high heat, and heat to 350 degrees. Meanwhile, put cornstarch into a wide, shallow bowl, and add tofu, tossing gently to coat. Working in batches, if needed, deep-fry the tofu until golden and crispy, 5 to 6 minutes. Using a slotted spoon, transfer to paper towels to drain. Season with salt, and set aside.
• Drain the radishes well, and place in a large bowl. Add blanched beans, and toss to mix. Add vinaigrette to taste, reserving any excess for another use. Mix well, and season with salt to taste. To serve, place in individual serving plates or bowls, top with tofu croutons, and sprinkle with black and white sesame seeds.

VEGAN TOFU SALAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread tofu evenly on a baking sheet.
• Bake in the preheated oven until golden, 10 to 15 minutes.
• Mix vegan mayonnaise, vinegar, brown rice syrup, and poppy seeds together in a large bowl. Add celery, grapes, green onions, and baked tofu. Mix together and chill in the refrigerator until ready to serve.