Tofu Salad Easy Vegan Make Ahead Moosewood Recipes

TOFU SALAD

Steps:

• Press the tofu (just wrap the tofu in a clean towel and apply a steady weight to squeeze out the moisture). This step is optional, but your tofu will be tastier if you do.
• Mix all the tofu marinade ingredients in a mixing bowl (soy sauce, vinegar, maple syrup, garlic powder, and onion powder) until well combined.
• Incorporate the tofu cubes and let them marinate covered in the fridge for at least 15 minutes. If you let them marinate for a longer period of time, they will have a more intense flavor.
• Drain the tofu but don't discard the marinade. Set aside.
• Heat the oil in a skillet and sautée the tofu over medium-high heat until golden brown, stirring occasionally.
• Pour the marinade liquid into a bowl with the cornstarch and mix until well combined. Pour the sauce into the skillet you had the tofu and cook until it thickens. Set aside.
• To assemble the tofu salad, add the lettuce, cherry tomatoes, corn kernels, and avocado, and sesame seeds to a large mixing bowl.
• Then add the cooked marinated tofu, pour the dressing over the top, and toss it together.
• Serve your tofu salad immediately.
• Best when fresh, keep the leftovers in an airtight container in the fridge for 1-2 days (dressing separate from the salad).

TOFU SALAD (CREAMY DRESSING)

Steps:

• To a small bowl add all ingredients and whisk till well combined.
• To a small bowl add all ingredients and whisk till well combined.
• Check out our pan-fried tofu recipe linked in the ingredients list. It takes 15 minutes to make. While it cooks, you can prep the veggies.
• To a large salad bowl, add chopped lettuce, corn, chopped cucumber (I like to keep the peel on), thinly sliced green onions, and cherry or plum tomatoes cut in half (if using larger tomatoes, cut them in half first, then slice them into wedges).We don't add the avocado just yet, or it'll get mushy and turn brown.
• Add the pan-fried tofu on top, then add about half of the dressing. We are making this with tahini dressing, but you can really use your favorite dressing for this tofu salad.
• Mix the salad until everything is well coated in the dressing. Then add thinly sliced or diced avocado. Give it another mix, taste, adjust for salt, and serve immediately.Serve the remaining dressing on the side for people to add as they like.

TOFU SALAD - EASY VEGAN - MAKE AHEAD (MOOSEWOOD)

Steps:

• Combine marinade ingredients in a large bowl.
• Cut the tofu into 1/2 inch cubes and add it along with the salad veggies into the marinade. Stir gently.
• Cover and let marinade at room temperature for at least two hours. You can prepare this a few days in advance, in which case just keep it in the fridge.
• Serve cold or at room temperature, sprinkled with all or some of the toppings.

CURRIED TOFU SALAD

Steps:

• To press liquid out of tofu: place in a flat-bottomed sieve, put a plate on top and weight it down w/ something heavy-- after about an hour you'll probably have about 1/4- 1/2 cup of liquid pressed out.
• Chop tofu, not too small-- I use an wire egg slicer.
• Combine tofu, celery& onion.
• Add mayo, curry, lemon juice, and salt&pepper.
• Gently mix.
• Can use immediately but will be more flavorful if left in refridge for several hours to overnight.
• Great as a sandwich filling (similar to egg salad) or as a dip for vege crudites.
• Enjoy!