Ginger Sesame Tofu Chopped Salad - Supper With Michelle

 

Love a good salad? Yeah…me too. 🙂 Well, this Ginger Sesame Tofu Chopped Salad is another that you may want to add into your salad rotation. The Carrot Ginger Sesame Dressing is inspired by the salads that you may find at some American Japanese Restaurants. I’ve always have loved that fresh carrot and gingery zing.  It’s easily adaptable to suit your taste buds. If you like it a little sweeter, then add more sweetener. And if you like it spicy, add a little sriracha, and if you don’t then omit it.

For my protein, I’ve chosen to add some baked tofu that I season with a little bit of tamari. Not a fan of tofu? Then feel free to omit that and substitute it with another source of protein, or just enjoy the salad as is. I like to top my salad with carrots, avocado, cucumber, purple cabbage, green onions, cilantro, almonds, and crispy wonton noodles (store-bought works fine). But, this salad has a lot of room for flexibility, so add your favorites or what you have on hand.

 

Ginger Sesame Tofu Chopped Salad - Supper With Michelle

Similar to my cookbook, you can freestyle this salad and make it your own in different ways. Here’s a few ways to freestyle this recipe:

  • use another source of protein such as sautéed shrimp or tempeh instead of tofu
  • use crispy baked chickpeas instead of tofu
  • use crispy chow mein noodles instead of wonton strips
  • use chopped cashew or peanuts instead of almonds
  • also consider this Spicy Cashew Dressing as an alternative to the Carrot Ginger Sesame Dressing

Here are some other additions and ideas to consider:

  • add roasted Japanese sweet potatoes
  • add raw or roasted broccoli
  • add raw or roasted brussels sprouts
  • add shelled edamame
  • add chopped snow peas or sugar snap peas
  • add red bell peppers
  • add 1/2 cup of cooked quinoa or your favorite grain

Are there ways to veganize this recipe???

Yes. Use pure maple syrup or another vegan sweetener instead of honey and use vegan wonton strips.

Ginger Sesame Tofu Chopped Salad - Supper With Michelle

Looking for other great salad or bowl ideas? Give these delicious recipes a try! 

Join me on my social channels and please don’t forget to take pictures and tag me #supperwithmichelle and @supperwithmichelle, if you make any of my recipes! I absolutely love to see all of your creations. You can find me on Instagram, Facebook, Tiktok, YouTube, or Pinterest! As always, I love when you share your reviews in the comments below, and if you have any fun substitutions or additions, let me know how it worked out below too!

Thank you so much for stopping by today! I hope that you enjoy my Ginger Sesame Tofu Chopped Salad. The full printable recipe is below. Enjoy!

Ginger Sesame Tofu Chopped Salad - Supper With Michelle

Get the Recipe: Ginger Sesame Tofu Chopped Salad

Yield: 4 servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
This Ginger Sesame Tofu Chopped Salad is inspired by the salads that you may find at some American Japanese Restaurants. I’ve always have loved that fresh carrot and gingery zing.  It’s easily adaptable to suit your taste buds.
5 from 2 reviews
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Ingredients

For the Tofu:

  • 14 oz. extra firm tofu, pressed and cut into bite size pieces
  • a good drizzle tamari, or soy sauce
  • olive or neutral cooking spray
  • salt, to taste

For the Carrot Ginger Sesame Dressing (makes about ⅔ cup of dressing):

  • ¼ cup carrots, shredded
  • ¼ cup white onion, roughly chopped
  • 1 inch knob ginger, roughly chopped
  • 2 tablespoons tamari, or soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon olive oil
  • 1 tablespoon ketchup
  • 1 teaspoon honey , or agave nectar or pure maple syrup, if vegan
  • 1 teaspoon Sriracha, optional, if you like a little spice
  • salt and pepper, to taste

For the Salad:

  • 1 large head romaine lettuce, roughly chopped
  • ½ cup cucumbers, thinly sliced
  • ¼ cup purple cabbage, thinly sliced
  • ¼ cup carrots, shredded
  • 1 small avocado, thinly sliced
  • ½ cup crispy wonton noodles, add when you're ready to serve, so they remain crispy
  • 1 to 2 tablespoons almonds, sliced

Optional toppings:

  • 1 to 2 scallions, thinly sliced
  • cilantro leaves, roughly chopped

Equipment

  • sheet pan
  • Small Food Processor or High-Speed Blender
  • ` Cutting Board
  • Chef's Knife

Instructions

Bake the Tofu:

  • Preheat the oven to 400 °F.
    Arrange the pressed pieces of tofu onto a plate and drizzle with a little tamari. Flip each piece over to ensure that they are fully coated with the tamari on all sides and that they soak up any remaining tamari that is left on the plate.
  • Spray a little cooking spray on a lined sheet pan and transfer the pieces of tofu onto the sheet pan. Spray a little more cooking spray on the tops of the tofu and season with a little salt. Place the sheet pan onto the center rack of the oven. Bake the tofu until each piece is nicely browned and slightly crispy about 30 minutes, flipping the pieces over halfway through. Once done, set to the side to rest and cool slightly.

Make the Carrot Ginger Sesame Dressing:

  • Meanwhile, combine all of the ingredients for the dressing along with 1 tablespoon of water in the base of a high-speed blender and blend until smooth, about 15 seconds. Taste and add more salt, if needed. Store in an air-tight container for up to 2 to 3 days in the fridge.

Assemble the Salad:

  • Arrange the ingredients for the salad in a large serving bowl or platter, all pretty like. Add the tofu and drizzle with the dressing. Top with additional toppings, if using and enjoy!
Serving: 8ounces, Calories: 295kcal, Carbohydrates: 22g, Protein: 13g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Sodium: 703mg, Potassium: 951mg, Fiber: 8g, Sugar: 7g, Vitamin A: 16503IU, Vitamin C: 18mg, Calcium: 114mg, Iron: 4mg