Diaries of a Plant Powered Dietitian


Asian Tofu Salad with Spicy Sesame Ginger Vinaigrette

This salad combines tofu, cabbage slaw, and a sesame dressing with a bit of a kick for a light tasty meal with an Asian twist. The key is to let your tofu marinate for a few hours (or overnight) prior to adding to the salad to give it plenty of flavor. Tofu and edamame provide plenty of whole food protein in this vegan-friendly meal.

For the salad

  • 6 cups of pre-packaged/store bought cabbage slaw (I used a blend of organic shredded red cabbage, green cabbage and carrots)

  • 15 ounces of extra firm tofu

  • 2 cups shelled edamame (frozen ok)

  • 1 red bell pepper, washed and diced into ½” pieces

  • 4 green onions, minced

  • ½ head of fresh cilantro, roughly chopped (makes approximately ¼ cup to 1/3 cup chopped)

  • Sesame seeds for sprinkling

  • Red pepper flakes (optional)

  • Chopped peanuts (for garnish)

  • 1 avocado, sliced lengthwise into slivers (for garnish)

For the sesame ginger vinaigrette & marinade

Whisk the following ingredients together in a shallow mixing bowl:

  • ¼ cup olive oil

  • 3 tablespoons sesame oil

  • ¼ cup rice vinegar

  • 4 tablespoons soy sauce

  • 1 tablespoon brown sugar

  • 1/4 teaspoon garlic powder (or 1 clove pressed garlic)

  • 1 teaspoon fresh minced ginger (or ½ tsp. dried)

  • 1 teaspoon Sriracha chili sauce

  • 1/8 teaspoon each black pepper and red pepper flakes


Step 1: Remove tofu from packaging and drain off excess water. Wrap in a paper towel and squeeze out the liquid as much as possible. Dice tofu into 1” cubes and place in a shallow glass dish. Drizzle half the sesame ginger marinade over the tofu and toss gently, taking care not to break the tofu. Put in the fridge to marinate for at least 2 hours.

Step 2: Once the tofu is done marinating, combine the cabbage slaw, edamame, red bell pepper, green onions, and cilantro and toss well with the remaining sesame ginger dressing.

Step 3: Add the marinated tofu to the slaw/edamame mixture and toss gently. Sprinkle with sesame seeds. Serve in individual bowls topped with fresh avocado slices and chopped peanuts. Garnish with more red pepper flakes (if desired). Salad will keep for 1-2 days in the fridge.

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