This is one of the best vegan salads I have ever made! This easy vegan dinner recipe is filled with delicious whole foods that will keep you feeling full for hours.
This plant based salad is perfect for lunch or dinner. It's really easy to make and filled with delicious fresh vegetables.
It is great if you're looking for an easy salad with tofu or looking for a vegan or vegetarian recipe that will please everyone at your table.
Tofu: In order to make the sesame tofu that this recipe calls for, head over to my Sesame Tofu recipe for all of the delicious details. Of note, this recipe calls for extra firm tofu in order to get the best texture.
Leafy Greens: I used a combination of baby spinach, arugula, and watercress in this salad, but feel free to mix things up and use your favorites. The registered nurse in me wants to share an article with you about some of the healthiest leafy greens!
Sesame Dressing: My homemade sesame dressing uses a delicious combination of flavors that gives the meal an extra boost of yum!
Cucumbers: I usually like to slice my cucumbers into 4 wedges and remove the seeds before slicing into smaller pieces. Did you know that the core/seed area of cucumbers hold a lot of moisture?
Green Onions: Also known as scallions, give this salad extra flavor.
Carrots: I used shredded carrots in this recipe, but feel free to cut them however you prefer.
Red Cabbage: This is great for adding a whole lot of fresh, crunchy texture to your salad.
Edamame: This is an excellent source of protein and nutrients for your salad.
Snap Peas: Another yummy way to add extra texture and crunch into your meal.
Almonds: I used shaved almonds to make them super easy to eat but still add just the right amount of bite.
See the recipe card for ingredients quantities
- Start by heading over to my blog post about Sesame Tofu to brush up on exactly how I prepare my tofu for this dish. The general highlights are:
- Press your tofu for 20-30 minutes.
- Slice and freeze your tofu if you plan ahead or have extra time, if not, just slice your tofu into little half inch cubes.
- Toss in cornstarch until evenly coated.
- Heat a tablespoon of extra virgin olive oil in a non-stick pan and add tofu. Cook on each side for 2-3 minutes until nice and crispy.
- Add your sesame sauce (found in sesame tofu recipe, see link above), heat for about a minute to allow the sauce to thicken, and mix in the tofu.
- Set tofu aside to let cool slightly.
- Wash and prep all vegetables according to ingredient list. Arrange in a large serving bowl.
- Mix dressing ingredients together and pour over the salad.
- Add tofu to the salad, garnish, and serve.
You can make this vegan salad gluten-free by substituting soy sauce for either tamari sauce or coconut aminos.
Choose your favorite leafy greens or salad mix for the base of your salad.
Feel free to omit any of the veggies above that you don't love, just be sure not to get rid of too many or the salad will lose a lot of its flare.
If you want to add a little heat to your plant based salad or tofu, add a pinch of crushed red pepper or sriracha to your dressing.
Be sure to try some of my other easy vegan recipes like my:
Sesame Tofu Salad
- Non-stick pan
- 4 cups salad greens
- 14 oz Extra firm tofu** **See Sesame Tofu Recipe!
- ½ cup carrots shredded
- ½ cup red cabbage shredded
- ½ cup cucumbers sliced
- ½ cup snap peas
- ¼ cup edamame shelled
- ¼ cup almonds shaved
- ¼ cup green onions thinly sliced
Sesame Ginger Dressing
- 2 tablespoon olive oil
- 2 tbsp water
- 1 tablespoon lemon juice
- 1 tbsp soy sauce
- 1 tablespoon ginger freshly grated
- ½ tablespoon peanut butter
- ½ tablespoon agave nectar
- ½ tsp sesame oil
- Start by preparing the tofu. Please see my Sesame Tofu Recipe for full instructions.
- Wash and then prep all salad ingredients according to the ingredient section. Arrange in a large serving bowl.
- Mix together all salad dressing ingredients.
- Add the tofu to the salad and a large drizzle of salad dressing. Toss the salad, garnish as desired and enjoy!
FOOD SAFETY TIPS
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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