Hot-and-Cool Tofu Teriyaki Salad

Published: Jan 25, 2018 · Updated: Apr 6, 2022 · This post may contain affiliate links.

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Hot-and-Cool Tofu Teriyaki Salad Recipe Hot-and-Cool Tofu Teriyaki Salad Ingredients Instructions Nutrition More Vegan Salads

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When the weather is cool, I find I need to find ways to entice myself to eat salads. One way that seems to do the trick is to add a warm or hot element to cool greens. This sizzling salad features tofu that’s been cooked in tasty teriyaki sauce. Edamame (fresh green soybeans) and cashews add even more protein and a lot of flavor. For me, this is a winter favorite! Photos by Evan Atlas.

Recipe

Hot-and-Cool Tofu Teriyaki Salad

This sizzling salad features tofu that’s been cooked in tasty teriyaki sauce. Edamame (fresh green soybeans) and cashews add even more protein and a lot of flavor.

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Course: Salad

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: Tofu Teriyaki Salad, vegan salad recipe

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 to 6

Calories: 252kcal

Author: Veg Kitchen

Ingredients

14- to 16- ounce tub extra-firm tofu
1 tablespoon olive oil
¼ cup teriyaki sauce homemade or purchased, plus more for salad
Mixed baby greens as needed
1 cup or so cherry or grape tomatoes halved
1 cup cooked shelled edamame fresh green soybeans
½ cup grated or sliced carrot
½ cup toasted cashews
1 tablespoon rice vinegar or apple cider vinegar
Freshly ground pepper to taste

Instructions

Cut the tofu into 6 slabs crosswise and blot very well with paper towel or a clean tea-towels. Better yet, press ahead of time in a tofu press if you own one.
Cut each slab in half to make two squares, then cut each square on the diagonal to make two triangles. Or, just cut into dice if you prefer.
Heat the oil and teriyaki sauce in a medium skillet or stir-fry pan. Add the tofu and cook over medium-high heat until it browns and gets a little crusty here and there, stirring often. This will take about 10 minutes.
Line a serving platter with the greens. Scatter the tomatoes, edamame, carrot, and cashews over the greens, then drizzle with vinegar. Grind some pepper over the surface.
At the last minute, scatter the tofu over the salad. Serve at once; pass around extra teriyaki sauce for individual servings (I know, it sounds odd to put teriyaki sauce on salad, but in this case, it works!).