Crunchy Vegan Asian Salad With Baked Tofu & Garlic Soy Dressing – Vegan Richa

Crunchy Vegan Asian Salad With Baked Tofu & Garlic Soy Maple Dressing
Crunchy Asian Salad With Baked Tofu & Garlic Soy Maple Dressing. Marinated and Baked Tofu over Crunchy Greens, Peppers, Cuumber and carrots. Vegan Gluten-free Recipe
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Course: SaladCuisine: Gluten-free, Thai, VeganServings: Calories: 220kcalAuthor: Vegan Richa
Ingredients
Dressing and Marinade:
0.33 cup (77.33 ml) soy sauce or tamari to make it gluten-free
4 tbsp maple syrup
0.67 tsp (0.67 tsp) garlic powder
2.67 cloves of garlic minced
1.33 tsp or more rice vinegar
1.33 tsp sesame oil
0.67 tsp (0.67 tsp) red pepper flakes less or more to heat preference
a pinch of salt pepper
Salad:
18.67 oz (529.19 g) firm tofu
4 cups (160 g) chopped crunchy greens such as romaine lettuce, baby spinach, arugula, Chinese cabbage etc
1.33 cucumber thinly sliced
1.33 cup (170.67 g) sliced or julienned carrot
1.33 red bell pepper juilenned
1.33 cup (242.67 g) other veggies thinly sliced or juilenned (optional)
chopped scallions cilantro or mint for garnish
Instructions
Preheat the oven to 400 degrees F / 200ºc. Mix the dressing ingredients in a bowl. Line a baking sheet with parchment paper.
Press the tofu for atleast 5 minutes in a Tofu press or between paper towels. Cube the tofu and add to the bowl with the dressing. Let it sit for 5 minutes. Then strain the tofu out (slightly strained so there is some dressing but it isn’t leaking the dressing everywhere), using a spoon or fork from the bowl and spread evenly on parchment lined sheet. Bake at 400 degrees f / 200ºc For 20 to 25 mins.
Chop up the veggies and greens and arrange in serving bowls. Add some salt and pepper if using hearty greens or veggies and mix in. Add baked tofu. Thin the remaining dressing in the bowl with 1 tbsp of water and mix in. Dress each serving liberally with the dressing. Drizzle some soy sauce for additional dressing if needed. Add chopped scallions, cilantro or mint. Garnish with pepper flakes (optional). Serve.
— Read on www.veganricha.com/2017/06/crunchy-vegan-asian-salad-with-baked-tofu-garlic-soy-dressing.html

This looks very tasty for summer.

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