Tofu Salad Recipe

Tofu Salad Recipe
By The Cooking World, Editorial Staff
July 22, 2022

Cabbage-Kale-Tofu Salad with Citrusy Ginger Dressing

For this week's recipe, we shared another inspired recipe in a book we love - The Weekday Vegetarians.

This Tofu Salad Recipe is very similar to a recipe you'll find in the book. The main differences are the use of Portuguese cabbage and cucumber, and the addition of fish sauce and chili flakes on the citrusy ginger dressing.

If you need to add animal protein to this recipe, you can use shrimp or shredded chicken. Like the vegan option, both recipes can be prepared up to a day in advance if you're making them for dinner guests. If you do that, just hold off on adding the avocado and tossing it with the dressing until about 15 minutes before serving.

20 minutes
20 minutes


1 (396 to 425 g / 14- to 15-ounce) block extra-firm tofu, pressed, drained, and cut into 1 cm (½-inch) cubes
45 g (3 tablespoons) grapeseed oil (or extra-virgin olive oil in a pinch)
30 g (2 tablespoons) soy sauce
7.5 g (1 tablespoon) cornstarch
445 g (5 cups) shredded red cabbage (from a small cabbage)
178 g (2 cups) shredded kale or Portuguese Cabbage
62 g (½ cup) salted peanuts, chopped
9 g (3 tablespoons) finely minced red onion or scallions (white and light green parts only)
8.5 g (½ cup) fresh cilantro, chopped
6 Lebanese cucumbers, sliced
1 avocado, halved, peeled, pitted, and cubed
9 g (2 tablespoons) toasted sesame seeds (optional)

For the Citrusy Ginger Dressing

10 g (2 teaspoons) Dijon mustard
60 g (¼ cup) fresh orange juice
15 g (1 tablespoon) fresh lime juice
5 g (1 teaspoon ) fish sauce
15 g (1 tablespoon) soy sauce
4 g (2 teaspoons) minced fresh ginger
4 g (2 teaspoons) chili flakes
2.5 g (½ teaspoon) sriracha sauce
72 g (⅓ cup) extra-virgin olive oil
2 g (¼ teaspoon) toasted sesame oil

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  1. Preheat the oven to 220 ºC (425 ºF). Line a sheet pan with parchment paper.
  2. In a medium bowl, toss the tofu with the grapeseed oil, soy sauce, and cornstarch. Transfer the tofu to the prepared sheet pan and roast until brown and crispy around the edges, about 20 minutes. Remove from the oven and set aside to cool.
  3. While the tofu roasts, make the dressing. In a small bowl, whisk together the mustard, orange juice, lime juice, soy sauce, ginger, chili flakes, sriracha, olive oil, and sesame oil.
  4. In a large serving bowl, combine the cabbage, kale, peanuts, red onion, cilantro, cucumbers, avocado, and sesame seeds (if using). Add the cooled tofu along with the dressing and toss to coat.
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