Go Back
–+ servings
Crispy baked tofu salad in a bowl.
Print Recipe
5 from 1 vote

Crispy Baked Tofu Salad

Tossed in a miso peanut dressing, this crispy baked tofu salad has colorful and crunchy mix of ingredients including cabbage, carrots and romaine.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Salads
Cuisine: Asian
Servings: 4
Author: Paige Adams

Ingredients

For tofu

  • 14 ounce block extra firm tofu
  • 1 tablespoon vegetable oil
  • 1 tablespoon low-sodium soy sauce
  • 2 tablespoons cornstarch

For dressing

  • 1 tablespoon creamy peanut butter
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon white miso paste
  • Pinch of kosher salt
  • 1/4 teaspoon black pepper
  • 1 lime
  • 2 tablespoons low-sodium soy sauce
  • 1/4 cup vegetable oil

For salad

  • 3 cups coleslaw mix
  • 1 cup shredded carrots
  • 1 cup chopped romaine
  • 3 scallions, thinly sliced
  • 1/4 cup chopped peanuts

Instructions

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Pat the tofu dry with a towel. Wrap it with a dry towel and place a cast iron pan or cutting board on top to remove more liquid. Let stand for 15 minutes. Cut the tofu into 1-inch cubes.
  • Toss the tofu with 1 tablespoon oil and 1 tablespoon soy sauce in a large bowl. Sprinkle with the cornstarch, gently stirring until all the tofu cubes are coated.
  • Arrange the tofu in a single layer on the prepared sheet pan. Bake for 25-30 minutes until it is browned, flipping over halfway through baking.
  • For the dressing, whisk together the peanut butter, ginger, garlic, miso paste, salt, pepper, lime juice, soy sauce and oil in a small bowl.
  • For the salad, combine the coleslaw mix, carrots, romaine, scallions and peanuts in a large bowl. Drizzle in half the dressing and toss to combine.
  • Add the tofu and toss again, adding more dressing as desired.

Notes

To make the salad gluten free, use tamari instead of soy sauce.
Store leftover salad in an airtight container in the fridge up to 3 days. Put extra dressing into another container, and let it sit out at room temperature at least 15 minutes before tossing into the salad.
Optional Additions
  • Cooked grains or noodles: Quinoa or brown rice
  • Diced or sliced avocados
  • Diced cucumbers
  • Sesame seeds: white or black 
  • Bean sprouts: Reduce the amount of carrots and substitute with bean sprouts.

Nutrition

Calories: 352kcal | Carbohydrates: 19g | Protein: 14g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Sodium: 708mg | Potassium: 585mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7068IU | Vitamin C: 29mg | Calcium: 100mg | Iron: 3mg