Tofu Asian Chopped Salad
Say good-bye to unsatisfying salad kits!
This recipe uses a store bought Asian salad kit as a base for a delicious and filling meal.
We add crispy garlic tofu and fiber-filled edamame to level up the nutritional value.
It’s a fun, plant-based meal that even meat eaters can’t get enough of. This half-homemade meal will have everyone asking you for the recipe, it’s that good!
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Ingredients
Directions
- First, press the tofu. To do this: remove from packaging and wrap it in a kitchen towel (or use a tofu press to get out some of the water). This is an essential step for getting nice crispy, non-soggy tofu! If you’re using a kitchen towel, place something heavy on top of the wrapped tofu block such as a cast iron skillet. This will help press out the water. Let this sit, being pressed, for 1+ hours before continuing.
- Cube the tofu into 1/2-1” pieces. Toss with half of the soy sauce as well as all of the garlic and onion powder. Cook with your desired method (we recommend air frying to get the crispiest outcome!) Air fryer instructions: Air fry at 375ºf for 12-15 minutes. Oven instructions: Preheat oven to 425ºf. Place on a lined baking sheet (spill mat or parchment paper) and bake for 35 minutes, turning once 20 minutes into the cooking time.
- Optionally, you can warm up your edamame by adding it to a pan and sauteeing for a few minutes or simply heating in the microwave. You can also add it uncooked to the salad. The choice is yours!
- Assemble your salad but placing the extra lettuce on a plate and top with the salad kit veggies (removing the packet of toppings and dressing). Then, top with edamame, cooked tofu, remaining soy sauce and the salad kit fixings.
- Enjoy immediately!
Notes
- Feel free to choose another salad kit flavor of your choosing.
- You can swap any protein source for the tofu.
- Depending on your salad kit toppings and the amount of carbohydrates you need to feel full and satisfied, you can add rice as well.
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