Chinese Tofu Salad from Wait, That's Vegan?! by Lisa Dawn Angerame is loaded with good-for-you ingredients like cabbage, carrots, and cucumbers, and it’s dressed with a delicious sesame vinaigrette. This vegan take on Chinese chicken salad is full of flavor, and it’s hearty enough for a meal. It's great for both lunch and dinner. This easy Asian salad recipe vegan and gluten-free.
Vegan Chinese Tofu Salad
Since I went vegetarian in college and there was no adventurous eating in my house growing up, I don’t think I’ve ever had Chinese chicken salad. I was intrigued when I saw this recipe for Chinese Tofu Salad in Wait, That's Vegan?! by Lisa Dawn Angerame, though. It’s full of some of my favorite ingredients, like baked tofu, cabbage, carrots, and cucumbers. I like to have a big salad for lunch most days, even in the winter, so I’m always looking for new recipes to keep me from getting bored. This recipe will definitely be in my regular rotation!
How to Make Vegan Chinese Tofu Salad
Don’t let the long ingredients list here fool you – Chinese Tofu Salad is really easy to make! Most of the ingredients listed here are for the dressing or the tofu marinade, and they both whip up super quickly.
- First, you mix together the tofu marinade and toss the tofu in it.
- Then, you bake the tofu for half an hour until it’s nice and firm.
- While the tofu is baking, you toast the almonds. Be sure to keep an eye on them, because nuts can burn quickly!
- Next, you mix together all of the dressing ingredients.
- Finally, you toss everything together!
See what I mean? It’s easy peasy!
For some reason I didn’t realize that Lisa’s recipe calls for half a tub of tofu, and I baked the whole thing. It’s really good though, and I like having baked tofu at the ready, so I suggest you do the same!
Wait, That's Vegan?!
You may know Lisa Dawn Angerame from her blog Lisa’s Project: Vegan I know her from the world of vegan blogging, though we’ve never met in person. (She doesn’t live that far away, though, so maybe that will change in the coming months!) I was super excited when she told me that she was working on a cookbook, and now I’m super excited to be able to share it with you!
After going vegan, many people find themselves missing their old omnivore favorites. In Wait, That's Vegan?!, Lisa has veganized many of them, so you can satisfy your cravings the meat-free way. Her recipes also make it easier for those who aren’t yet vegan to transition to this way of eating, since they’re dishes are familiar to them. I mean, who can turn down French Bread French Toast, Fettucini Alfredo, or Chocolate Chip Cookies? You’ll also find recipes for such veganized favorites as Carrot Lox, Eggless Egg Salad, The Beet Burger, and Lobster Mushroom Mac ‘n Cheese.
These recipes are easy to make using easy-to-find ingredients. They’ll take you from breakfast, through lunch and dinner and all the way to dessert. Lisa has included recipes for basics, such as Nut Milk and Unsalted Spreadable Butter, too.
Chapters in Wait, That's Vegan?! Include:
- Breakfast and Brunch
- Salads and Sandwiches
- Main Dishes
If you’re vegan and you find yourself craving your old pre-vegan favorites, or if you’re not yet vegan but want to eat healthier versions of your favorite meals, you need Wait, That's Vegan?!.
Chinese Tofu Salad
- 1 tablespoon (15 ml) sunflower oil
- 1 tablespoon (15 ml) tamari
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- Pinch of salt and a dash of pepper
- 7.5 oz (213 g) extra firm tofu pressed for 10 minutes and cut into strips
- ½ cup (72 g) blanched almonds
- 1 clove garlic
- 1 teaspoon grated ginger
- 3 tablespoon (45 ml) apple cider vinegar
- 1 tablespoon (15 ml) Mandarin orange juice from a can of Mandarin oranges
- ¼ cup (60 ml) sesame oil
- 1 tablespoon (15 ml) tamari
- 1 teaspoon mirin
- 1 teaspoon dark maple syrup
- 2 cups (140 g) shredded Napa cabbage
- 1 cup (70 g) shredded purple cabbage
- 1 cup (110 g) shredded carrot
- 4 scallions white and green parts, thinly sliced
- 2 Kirby cucumbers thinly sliced
- 1 (10-oz [283 g]) can Mandarin oranges
- To make the tofu, preheat the oven to 350°F (175°C, or gas mark 4). Line a half sheet pan with parchment paper.
- Add the oil, tamari, garlic powder and ginger to a medium mixing bowl. Whisk together and season with a little salt and pepper. Add the tofu to the bowl and toss to coat the tofu well. Arrange the tofu in a single layer on the sheet pan and bake for 30 minutes.
- At the halfway mark for the tofu, toast the almonds. Line a quarter sheet pan with parchment paper. Arrange the almonds in a single layer. Bake for 10 to 15 minutes, until the almonds have turned a few shades darker. Cool and coarsely chop.
- In the meantime, to make the vinaigrette, add the garlic and ginger to a glass jar with a lid or to a dressing bottle. Cover with the vinegar and Mandarin orange juice, and let sit for 15 minutes to macerate. Add the oil, tamari, mirin and maple syrup. Cover the container and shake well to combine. The dressing will separate, so shake well before using.
- To assemble the salad, add the cabbages, carrot, scallions and cucumbers to a big salad bowl. Pour the dressing over the top and toss to combine. Top with mandarin oranges, baked tofu and toasted almonds. Serve immediately.