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Vegan Asian Sesame Tofu Kale Salad


  • Author: Laura Nockett
  • Yield: 3-4 large bowls salad 1x

Description

This Vegan Asian Sesame Tofu Kale Salad is the queen of meatless monday salads!  Crispy sesame glazed tofu (made in the air fryer or oven) sits atop a bed of lemon massaged kale with mandarin orange slices, sugar snap peas, pickled onions and carrots, slivered almonds, green onions and fresh avocado slices. 


Scale

Ingredients

Tofu

1 16oz block extra firm tofu

2 tbsp olive oil

salt

1/2 cup tahini

1/4 cup low sodium soy sauce

1 tsp sesame oil

2 tbsp hot water

1 tbsp sesame seeds

2 tsp agave

2 tbsp rice wine vinegar

Salad

8 cups kale, chopped

1 tbsp lemon juice

1 tbsp olive oil

Crispy Sesame Tofu

1 15oz can mandarin oranges in light syrup, drained

1/2 cup pickled carrots*

1/4 cup pickled onions*

1/2 cup sugar snap peas, halved

3 green onions, white stems removed, chopped small

2 tbsp slivered almonds

1 large avocado, peeled, pitted and sliced


Instructions

Tofu – Air Fryer

Press the tofu to release any excess water

Slice tofu into 1 -inch cubes

In a medium sized bowl, toss the tofu cubes in olive oil and season with salt

Preheat air fryer for 5 minutes at 400°F

Spray the crisper basket with non-stick spray

Place tofu in the basket, fry for 15 minutes, tossing the tofu every 5 minutes so it crisps evenly

Tofu – Oven

Preheat oven to 400°F

Press the tofu to release any excess water

Slice tofu into 1 -inch cubes

In a medium sized bowl, toss the tofu cubes in olive oil and season with salt

Grease a medium sized baking sheet

Spread tofu evenly onto the baking sheet – make sure the pieces are not touching

Bake for 30-35 minutes, flipping the tofu once halfway through

Crispy Sesame Tofu

Place the cooked tofu in a medium sized bowl

In a small bowl, whisk together the tahini, soy sauce and sesame oil, thin out the sauce with the hot water

Pour half of the sauce over the tofu, toss to coat evenly

Spread tofu onto a cooling rack (put something like parchment paper or paper towels under the rack to catch excess drip) sprinkle tofu with sesame seeds, allow to cool

Add the agave and rice wine vinegar to the remaining sesame sauce, whisk vigorously, set aside (this will be the salad dressing)

Kale Salad

In a large salad bowl, using clean hands, massage the kale with lemon juice and olive oil for 1-2 minutes until the kale reduces by half and it has softened

Top the kale with the crispy sesame tofu, mandarin oranges, pickled carrots and onions, sugar snap peas, green onions, slivered almonds and avocado

Drizzle the sweet sesame dressing over the salad

Toss and serve**


Notes

*To make pickled carrots and red onions – Peel and thinly slice 1 carrot and 1 red onion, put the slices in a 16oz glass jar, fill the jar with half white or rice wine vinegar and half water. Add 1 tbsp white sugar and 1 tsp salt, cap the jar and give it a shake. Put in the refrigerator to allow vegetables to pickle for at least 4 hours. IF you do not have pickled vegetables made, omit or substitute with raw, thinly sliced carrots and red onion.

**If you are making the salad ahead, make the tofu and dressing, prep the kale and chop the vegetables. Store everything separately in the refrigerator and toss together when you are ready (slice the avocado right before serving)

  • Category: salad

Keywords: #asiantofusalad, #kaletofusalad, #sesametofu, #saladideas, #meatlessmeals, #meatlessmonday