This Vegan Asian-Style Chopped Salad is perfect for those warm summer days. Filled with refreshing fruits and vegetables such as cabbage, carrots, mandarin oranges, you won't regret filling up your plate with some of this goodness!
Preheat the oven to 425 degrees. Open the tofu package and wrap it in a towel. Using a rimmed cookie sheet, place the towel-wrapped tofu on the cookie sheet and place a heavy pan on top. Press the tofu for 20 minutes.
Once the tofu is pressed, slice and toss with olive oil and cornstarch and bake for 30 minutes.
Wash and shred the romaine lettuce.
Shred the green and purple cabbage and the carrots.
Dice the green onions
Open and drain the can of mandarins. Run the mandarins under cold water for about 1-minute tossing occasionally to remove the lingering syrup. This will help to remove the excess sugar.
In a small bowl, combine the soy sauce, rice wine vinegar, sesame oil, olive oil, garlic, maple syrup, and ginger. Stir to combine and set aside.
Once the tofu is finished in the oven, combine all of the ingredients into a large bowl and toss with the dressing.
Serve either warm or cold.
Notes
Keto - instead of coating the tofu in cornstarch, try coating it in xantham gum, it is a lower carb option. Additionally, to sweeten the sauce, remove the maple syrup and replace it with monkfruit sweetener. You can find an amazing keto recipe similar to this recipe over here.
Gluten-Free - To make this recipe gluten-free, replace the soy sauce with coconut aminos
Soy-Free - If you are sensitive to soy, feel free to replace the tofu with edamame for protein, also replace the soy sauce with coconut aminos.