Roasted Tofu Salad Recipe
Baked sesame tofu, a base of mixed greens, your choice of three sides, green onions, sesame seeds, and a lemon wedge. Served with a dressing of your choice. (GF, V)
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Ingredients
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Tofu and seasoning
Greens and vegetables
Choose three sides (examples; pick any three)
Garnishes & finishing
Dressing (served on side)
Method
Tofu and seasoning
Press and cube tofu
Press the 14 oz extra-firm tofu for 15–30 minutes to remove excess water: wrap in a clean towel or paper towels and place a heavy skillet or a few cans on top. After pressing, pat dry and cut into 3/4–1 inch cubes.
Make marinade
In a medium bowl whisk together 2 tbs tamari, 1 tbs sesame oil, 1 tsp rice vinegar, 1 tsp maple syrup, 1 tsp grated ginger, and 1 minced garlic clove until combined.
Coat with cornstarch
Place the tofu cubes in a shallow bowl or baking dish, pour the marinade over them and gently toss to coat. Sprinkle 2 tbs cornstarch evenly over the tofu and toss again so each cube has a light dry coating — this helps create a crisp exterior when baked.
Bake the tofu
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it. Arrange tofu cubes in a single layer with space between pieces. Drizzle 1 tsp neutral oil over the tofu or spray lightly. Bake for 20–25 minutes, turning once halfway through, until edges are golden and crisp. For extra browning, broil 1–2 minutes at the end while watching carefully.
Greens and vegetables
While tofu bakes, assemble the salad base: place 4 cups mixed salad greens in a large bowl or on serving plates. Add 1/2 cup sliced cucumber, 1/2 cup halved cherry tomatoes, and thinly slice 2 green onion stalks; scatter the green onions over the greens.
Choose three sides (examples; pick any three)
Prepare your chosen three sides. Suggested methods: Steam 1/2 cup shelled edamame until tender (3–5 minutes). Roast sweet potato cubes tossed with a little oil, salt, and pepper at 425°F for 20–25 minutes until tender. Slice 1/2 avocado just before serving. Use 1/2 cup shredded carrots and 1/2 cup pickled cabbage as-is. Arrange the three chosen sides on or around the greens.
Garnishes & finishing
When tofu is golden and crisp, remove from oven and let rest 2 minutes. Scatter the baked sesame tofu over the prepared greens and sides. Sprinkle 1 tsp toasted sesame seeds and 1 tbsp chopped cilantro/parsley if using. Serve with a lemon wedge on the side for squeezing.
Dressing (served on side)
Provide 3 tbs of the dressing of choice per serving on the side or toss the salad with dressing lightly just before serving. If making a quick sesame-ginger dressing: whisk 2 tbs tamari, 2 tbs rice vinegar, 1 tbs sesame oil, 1 tbs neutral oil, 1 tsp maple syrup, 1 tsp grated ginger and a pinch of red pepper flakes.