Veggie-tofu salad with Asian Dressing

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It may be nearing the end of summer, but it’s still too hot to turn on the oven in my house. I use my air fryer to make the protein for this refreshing, cooling salad – saves time and energy. And I use a ton of veggies to make myself a big a$$ salad that really fills me up!

2 Main Dish Salads



  • ½ block extra firm tofu
  • 1 tbsp soy sauce
  • 2 tbsp nutritional yeast


  • 1 tbsp dark sesame oil
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp water
  • 1 ½ tsp ginger paste

Salad – Mix and match however much you want

  • Mixed greens – spring, romaine, spinach,
  • Red and green bell peppers
  • English Cucumbers
  • Green Onions
  • Radishes
  • Carrots, shredded
  • Purple and green cabbage, shredded
  • Green peas, fresh or frozen & defrosted



  • Drain and cut into 3 sections. Place on a plate lined with an 2 layers of paper towels. Top with two more paper towels and another plate, then a heavy object such as a cast iron skillet. Let sit about 15 minutes until the tofu is fairly dry. Cut into cubes.
  • Toss the cubes with 1 tablespoon of soy sauce, let sit another 15 minutes to marinate.
  • Sprinkle and toss with the nutritional yeast.
  • If you have an air fryer, place in basket and spray with oil. Cook at 400 degrees for 15 minutes, stopping to shake every five minutes.
  • If you don’t have an air fryer, place on baking sheet and spray with oil. Bake in 400 degree oven for about 30 minutes, tossing halfway through.
  • Set aside to cool.


  • Add all dressing ingredient to a small jar with a lid and shake until well blended.


  • Mix together whatever salad ingredients you want, then add the dressing and toss.
  • Toss in prepared tofu.

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