This is one of the best vegan salads I’ve made. Bright, crunchy, and full of whole foods, this easy dinner keeps you satisfied for hours.
This plant-based salad is perfect for lunch or dinner. It’s simple to prepare and loaded with fresh vegetables and protein-rich tofu.
Whether you want an easy tofu salad or a crowd-pleasing vegan main, this recipe delivers. For full details on preparing the tofu used here, see the Sesame Tofu recipe referenced in the ingredients and instructions section.
Ingredients
Tofu: Use extra-firm tofu for the best texture. Follow the Sesame Tofu method for pressing, coating, and cooking so the tofu becomes crisp and flavorful.
Leafy Greens: A mix of baby spinach, arugula, and watercress works well, but use any favorite salad greens.
Sesame Ginger Dressing: A homemade dressing of olive oil, water, lemon juice, soy sauce, grated ginger, peanut butter, agave, and sesame oil brings everything together.
Vegetables & Add-ins: Cucumbers (seeds removed if preferred), shredded carrots, shredded red cabbage for crunch, shelled edamame for protein, snap peas for texture, sliced green onions, and shaved almonds as a crunchy garnish.
See the recipe card below for exact ingredient quantities and measurements.
Instructions
- Prepare the tofu following the Sesame Tofu method: press the tofu 20–30 minutes, slice (or freeze then slice if you prefer a chewier texture), coat with cornstarch, and pan-fry in a tablespoon of olive oil until each side is golden and crisp. Toss with the sesame sauce and let cool slightly.
- Wash and prep all vegetables. Slice cucumbers, shred carrots and cabbage if needed, and trim snap peas.
- Whisk together the dressing ingredients: olive oil, water, lemon juice, soy sauce (or tamari/coconut aminos), grated ginger, peanut butter, agave nectar, and sesame oil. Adjust to taste.
- Arrange the salad greens and prepared vegetables in a large bowl. Add the tofu, drizzle with dressing, toss gently to combine, then garnish with shaved almonds and sliced green onions. Serve immediately.
Substitutions and Tips
To make the salad gluten-free, swap soy sauce for tamari or coconut aminos. Use whatever mix of greens you prefer. You can omit or swap any vegetables you don’t like, but keep a variety of textures so the salad stays interesting.
If you want heat, add a pinch of crushed red pepper or a little sriracha to the dressing. Garnish options include extra green onions, sesame seeds, cilantro, or more shaved almonds.
Below is the recipe card with servings, times, and ingredient amounts for easy reference.
Sesame Tofu Salad
Equipment
- Non-stick pan
Ingredients
- 4 cups salad greens
- 14 oz extra-firm tofu (see Sesame Tofu method)
- ½ cup shredded carrots
- ½ cup shredded red cabbage
- ½ cup sliced cucumbers
- ½ cup snap peas
- ¼ cup shelled edamame
- ¼ cup shaved almonds
- ¼ cup thinly sliced green onions
Sesame Ginger Dressing
- 2 tbsp olive oil
- 2 tbsp water
- 1 tbsp lemon juice
- 1 tbsp soy sauce (or tamari / coconut aminos)
- 1 tbsp fresh grated ginger
- ½ tbsp peanut butter
- ½ tbsp agave nectar
- ½ tsp sesame oil
Instructions
- Prepare the tofu following the Sesame Tofu method until crisp and sauced.
- Wash and prep all salad vegetables and arrange them in a large bowl.
- Whisk together the dressing ingredients until smooth.
- Add tofu to the salad, drizzle dressing over the top, toss gently, garnish, and serve.
Notes
If you prefer, omit tofu or substitute tempeh. Feel free to swap or omit vegetables based on preference or availability, but keep a variety of textures for the best result.
Garnish suggestions: extra green onions, sesame seeds, cilantro, or more shaved almonds.
Nutrition
Food Safety Tips
- Don’t leave perishable food at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoke point when frying to avoid off flavors and harmful compounds.
- Ensure good ventilation when using a gas stove.
If you try this recipe, please leave a star rating — it helps others find the recipe. If you share on Instagram, tag @plantedinthekitchen or use #plantedinthekitchen for a chance to be featured.