Chinese Tofu Salad from Wait, Thats Vegan?! by Lisa Dawn Angerame is loaded with good-for-you ingredients like cabbage, carrots, and cucumbers, and its dressed with a delicious sesame vinaigrette. This vegan take on Chinese chicken salad is full of flavor, and its hearty enough for a meal. Its great for both lunch and dinner. This easy Asian salad recipe vegan and gluten-free.
Vegan Chinese Tofu Salad
Since I went vegetarian in college and there was no adventurous eating in my house growing up, I dont think Ive ever had Chinese chicken salad. I was intrigued when I saw this recipe for Chinese Tofu Salad in Wait, Thats Vegan?! by Lisa Dawn Angerame, though. Its full of some of my favorite ingredients, like baked tofu, cabbage, carrots, and cucumbers. I like to have a big salad for lunch most days, even in the winter, so Im always looking for new recipes to keep me from getting bored. This recipe will definitely be in my regular rotation!
How to Make Vegan Chinese Tofu Salad
Dont let the long ingredients list here fool you Chinese Tofu Salad is really easy to make! Most of the ingredients listed here are for the dressing or the tofu marinade, and they both whip up super quickly.
- First, you mix together the tofu marinade and toss the tofu in it.
- Then, you bake the tofu for half an hour until its nice and firm.
- While the tofu is baking, you toast the almonds. Be sure to keep an eye on them, because nuts can burn quickly!
- Next, you mix together all of the dressing ingredients.
- Finally, you toss everything together!
See what I mean? Its easy peasy!
For some reason I didnt realize that Lisas recipe calls for half a tub of tofu, and I baked the whole thing. Its really good though, and I like having baked tofu at the ready, so I suggest you do the same!
Wait, Thats Vegan?!
You may know Lisa Dawn Angerame from her blog Lisas Project: Vegan I know her from the world of vegan blogging, though weve never met in person. (She doesnt live that far away, though, so maybe that will change in the coming months!) I was super excited when she told me that she was working on a cookbook, and now Im super excited to be able to share it with you!
After going vegan, many people find themselves missing their old omnivore favorites. In Wait, Thats Vegan?!, Lisa has veganized many of them, so you can satisfy your cravings the meat-free way. Her recipes also make it easier for those who arent yet vegan to transition to this way of eating, since theyre dishes are familiar to them. I mean, who can turn down French Bread French Toast, Fettucini Alfredo, or Chocolate Chip Cookies? Youll also find recipes for such veganized favorites as Carrot Lox, Eggless Egg Salad, The Beet Burger, and Lobster Mushroom Mac n Cheese.
These recipes are easy to make using easy-to-find ingredients. Theyll take you from breakfast, through lunch and dinner and all the way to dessert. Lisa has included recipes for basics, such as Nut Milk and Unsalted Spreadable Butter, too.
Chapters in Wait, Thats Vegan?! Include:
- Breakfast and Brunch
- Salads and Sandwiches
- Main Dishes
If youre vegan and you find yourself craving your old pre-vegan favorites, or if youre not yet vegan but want to eat healthier versions of your favorite meals, you need Wait, Thats Vegan?!.
Chinese Tofu Salad
I didnt come across Chinese chicken salad until I went to college in Los Angeles. I am glad I did because it has great texturecrunch from two kinds of cabbage, lots of carrots, scallions and cucumbersand great flavor. With well-seasoned tofu subbing for the chicken, and Mandarin oranges and toasted almonds adding texture and flavor, its a salad that will fast become part of your regular rotation.
- 1 tbsp (15 ml) sunflower oil
- 1 tbsp (15 ml) tamari
- tsp garlic powder
- tsp ground ginger
- Pinch of salt and a dash of pepper
- 7.5 oz (213 g) extra firm tofu (pressed for 10 minutes and cut into strips)
- cup (72 g) blanched almonds
- 1 clove garlic
- 1 tsp grated ginger
- 3 tbsp (45 ml) apple cider vinegar
- 1 tbsp (15 ml) Mandarin orange juice (from a can of Mandarin oranges)
- cup (60 ml) sesame oil
- 1 tbsp (15 ml) tamari
- 1 tsp mirin
- 1 tsp dark maple syrup
- 2 cups (140 g) shredded Napa cabbage
- 1 cup (70 g) shredded purple cabbage
- 1 cup (110 g) shredded carrot
- 4 scallions (white and green parts, thinly sliced)
- 2 Kirby cucumbers (thinly sliced)
- 1 (10-oz [283 g]) can Mandarin oranges
- To make the tofu, preheat the oven to 350F (175C, or gas mark 4). Line a half sheet pan with parchment paper.
- Add the oil, tamari, garlic powder and ginger to a medium mixing bowl. Whisk together and season with a little salt and pepper. Add the tofu to the bowl and toss to coat the tofu well. Arrange the tofu in a single layer on the sheet pan and bake for 30 minutes.
- At the halfway mark for the tofu, toast the almonds. Line a quarter sheet pan with parchment paper. Arrange the almonds in a single layer. Bake for 10 to 15 minutes, until the almonds have turned a few shades darker. Cool and coarsely chop.
- In the meantime, to make the vinaigrette, add the garlic and ginger to a glass jar with a lid or to a dressing bottle. Cover with the vinegar and Mandarin orange juice, and let sit for 15 minutes to macerate. Add the oil, tamari, mirin and maple syrup. Cover the container and shake well to combine. The dressing will separate, so shake well before using.
- To assemble the salad, add the cabbages, carrot, scallions and cucumbers to a big salad bowl. Pour the dressing over the top and toss to combine. Top with mandarin oranges, baked tofu and toasted almonds. Serve immediately.
Recipe reprinted from Wait, Thats Vegan?! by Lisa Dawn Angerame with permission
Other Salad Recipes You Might Enjoy Include:
- Kale and Edamame Salad with Lemon Herb Dressing
- Buffalo Tempeh Salad with Cashew Ranch Dressing
- Roasted Ratatouille Salad
- Southwest Salad
- Peanutty Thai Quinoa Salad
I have a copy of Wait, Thats Vegan?! for one lucky winner this week! Follow the instructions below to enter. Contest ends at midnight on February 23rd. U.S. and Canada residents only, please. Good luck!
This article originally published by Dianne on Sun, 16 Feb 2020 11:18:04 +0000 at _https://www.diannesvegankitchen.com/chinese-tofu-salad-from-wait-thats-vegan/