This Ginger Sesame Tofu Chopped Salad is inspired by the salads that you may find at some American Japanese Restaurants. I’ve always have loved that fresh carrot and gingery zing. It’s easily adaptable to suit your taste buds.
14oz.extra firm tofu, pressed and cut into bite size pieces
agood drizzletamari
olive or neutral cooking spray
salt, to taste
For the Salad:
1large headromaine lettuce, roughly chopped
½cupcucumbers, thinly sliced
¼cuppurple cabbage, thinly sliced
¼cupcarrots, shredded
1smallavocado, thinly sliced
1 to 2 tablespoonsalmonds, sliced
½cupcrispy wonton noodles
Optional toppings:
1 to 2scallions, thinly sliced
cilantro leaves, roughly chopped
For the Carrot Ginger Sesame Dressing (makes about ⅔ cup of dressing):
¼cupcarrots, shredded
¼cupwhite onion, roughly chopped
1 inchknobginger, roughly chopped
2tablespoonstamari, or soy sauce
1tablespoonrice wine vinegar
1tablespoontoasted sesame oil
1tablespoonolive oil
1tablespoonketchup
1teaspoonhoney , or agave nectar or pure maple syrup, if vegan
1teaspoonSriracha, optional, if you like a little spice
salt and pepper, to taste
Equipment
1 sheet pan
Instructions
Make the dressing:
Place all ingredients for the dressing along with 1 tablespoon of water in a high-speed blender and blend until smooth. Store in an air-tight container for 2 to 3 days in the fridge.
Make the tofu:
Place the pressed pieces of tofu on a plate and drizzle with a little tamari. Flip each over to ensure they all soak up tamari on all sides. Preheat oven for 400 degrees. On a lined baking sheet, spray with a little olive oil and place the tofu pieces on sheet and give one more spray on top. Sprinkle with a little salt. Bake for 30 minutes flipping all pieces over half way through. Once done, set to the side to cool slightly.
Assemble salad:
Assemble the ingredients for your salad in a serving bowl or platter. Add your toppings, tofu, and dressing and enjoy!