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    Home » Recipes » Vegan Recipes

    Chinese Tofu Salad from Wait, That's Vegan?!

    Published: Feb 16, 2020 · Modified: Apr 19, 2023 by Dianne · This post may contain affiliate links

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    Chinese Tofu Salad from Wait, That's Vegan?! with text overlay

    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.

    Chinese Tofu Salad from Wait, That's Vegan?! with text overlay

    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!

    cabbage tofu, cucumbers, carrot, mandarin oranges, almonds, garlic, and scallions

    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!

    baked tofu

    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?!

    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!

    salad close up

    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.

    salad with cookbook

    Chapters in Wait, That's Vegan?! Include:

    • Breakfast and Brunch
    • Salads and Sandwiches
    • Main Dishes
    • Desserts
    • Basics

    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?!.

    Two Bowls of Chinese Tofu Salad
    Chinese Tofu Salad Square

    Chinese Tofu Salad

    Lisa Dawn Angerame
    I didn’t come across Chinese chicken salad until I went to college in Los Angeles. I am glad I did because it has great texture—crunch from two kinds of cabbage, lots of carrots, scallions and cucumbers—and great flavor. With well-seasoned tofu subbing for the chicken, and Mandarin oranges and toasted almonds adding texture and flavor, it’s a salad that will fast become part of your regular rotation.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Course Salad
    Cuisine Asian
    Servings 2 servings
    Calories 765 kcal

    Ingredients
      

    Tofu

    • 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

    Toasted Almonds

    • ½ cup (72 g) blanched almonds

    Sesame Vinaigrette

    • 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

    Salad

    • 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

    Instructions
     

    • 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.

    Notes

    Recipe reprinted from Wait, That's Vegan?! by Lisa Dawn Angerame with permission
    Calories: 765kcal
    Tried this recipe?Tag @diannewenz on Instagram!
    Chinese Tofu Salad from Wait, That's Vegan?!

    Other Salad Recipes You Might Enjoy Include:

    • Kale and Edamame Salad with Lemon Herb Dressing
    • Buffalo Tempeh Salad with Cashew Ranch Dressing
    • Roasted Ratatouille Salad
    • Southwest Salad
    • Peanutty Thai Quinoa Salad
    « Lemon-Dijon Tempeh and Mushrooms
    Vegan Roasted Garlic Cream »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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    Reader Interactions

    Comments

    1. Lydia Claire

      February 17, 2020 at 4:28 pm

      I love vegan Pad Thai!

    2. Corrine

      February 18, 2020 at 3:06 pm

      A healthy hearty vegan soup is one of my favorite healthy meals. =)

    3. Karen D

      February 19, 2020 at 2:51 pm

      I like shepherdless pie

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    Hi! I'm Dianne Wenz, a National Board Certified Health and Wellness Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

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