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. Please don’t beat me up, the dressing does have several ingredients that call for small amounts, but it’s truly worth it once you taste it. 😉

For my protein, I’ve chosen to add some baked tofu that I marinated in a little tamari. Not a fan of tofu? Then feel free to omit that, 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).

 

Like my Ginger Sesame Tofu Chopped Salad? Well then you may also want to give my Oven Baked BBQ Tofu over Kale Salad a try!

 

Ginger Sesame Tofu Chopped Salad - Supper With Michelle

Ginger Sesame Tofu Chopped Salad - Supper With Michelle

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
  • olive or neutral cooking spray
  • salt, 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
  • 1 to 2 tablespoons almonds, sliced
  • ½ cup crispy wonton noodles

Optional toppings:

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

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

Equipment

  • 1 sheet pan

Instructions

Make the dressing:

  • Place all ingredients for the dressing along with 1 tablespoon of water in a high-speed blender and blend until smooth. Store in an air-tight container for 2 to 3 days in the fridge.

Make the tofu:

  • Place the pressed pieces of tofu on a plate and drizzle with a little tamari. Flip each over to ensure they all soak up tamari on all sides. Preheat oven for 400 degrees. On a lined baking sheet, spray with a little olive oil and place the tofu pieces on sheet and give one more spray on top. Sprinkle with a little salt. Bake for 30 minutes flipping all pieces over half way through. Once done, set to the side to cool slightly.

Assemble salad:

  • Assemble the ingredients for your salad in a serving bowl or platter. Add your toppings, tofu, and dressing and enjoy!
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