Roasted Tofu Salad Recipe

Press the tofu

Remove tofu from package and drain. Wrap tofu block in clean kitchen towels or paper towels and place a heavy skillet or a couple of cans on top for 15–30 minutes to press out excess water. This improves texture and helps it crisp when roasted.

Prepare marinade

Whisk together soy sauce or tamari (3 tbs), sesame oil (1 tbs), rice vinegar (1 tbs), maple syrup (1 tbs), minced garlic (1 tsp), and minced ginger (1 tsp) in a shallow dish or bowl until combined.

Cube and coat tofu

Unwrap pressed tofu and cut into 3/4–1-inch cubes. Gently toss tofu cubes in the marinade to coat. Let sit 10–15 minutes, turning once so both sides absorb flavor. After marinating, sprinkle cornstarch (2 tbs) over the tofu and gently toss to coat each piece evenly — this creates a crisp exterior when baked.

Preheat oven & prepare pan

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it with 1 tsp neutral oil to prevent sticking.

Roast tofu

Spread the cornstarch-coated tofu in a single layer on the prepared baking sheet, giving pieces space so they roast rather than steam. Bake 18–25 minutes, flipping once halfway through, until tofu edges are golden and slightly crisp. For extra browning, broil 1–2 minutes at the end while watching closely.

Prepare salad base

While the tofu roasts, place 6 cups mixed salad greens into a large shallow bowl or individual salad plates. Arrange your three chosen sides (for example: 1 cup shredded carrots, 1 cup sliced cucumber, 1 cup cooked edamame) in separate small piles over the greens for a composed look. Add sliced avocado and/or pickled vegetables if using.

Finish tofu

When tofu is fully roasted, transfer to a bowl and sprinkle toasted sesame seeds (1 tbs) and half of the sliced green onions over the warm tofu so flavors meld. If desired, gently toss tofu with an additional 1/2 tbs sesame oil or 1 tbs marinade reserved for extra gloss (optional).

Assemble salad

Place roasted tofu pieces on top of the prepared greens and chosen sides. Scatter remaining sliced green onions over the salad. Garnish with additional toasted sesame seeds to taste and place 1–2 lemon wedges at the side.

Serve with dressing

Serve salad with 1/2 cup dressing of choice on the side (sesame-ginger recommended). Allow diners to dress to taste or lightly toss salad and tofu with 2–3 tbs dressing per serving before serving.

Gluten-free option: use tamari instead of soy sauce. Vegan note: recipe as written is vegan. For extra crunch, add roasted peanuts or crispy fried shallots as an optional topping (not required). Leftover tofu stores in an airtight container in the refrigerator up to 3 days; refresh briefly in a hot oven to re-crisp.