These Spicy Tofu Salad Bowls are the ultimate go-to for when you want a meal that’s fresh, fiery, and fabulous. Perfect for lunch or a light dinner, each bowl is overflowing with crispy, golden-brown tofu cubes, a rainbow of crunchy veggies, and a tangy, homemade dressing that ties it all together.
Trust me, you’ll love how these bowls give you a serious flavor punch without any heavy feeling afterward! And guess what? Each bowl packs in around 14 grams of plant-based protein, so it’s a wonderful option whether you’re fully vegan or just trying to eat more veggies.
Imagine biting into a perfectly crisp tofu cube that’s been kissed by hot sauce, then mixing it with crisp romaine, cooling cucumber, crunchy carrots, and red cabbage, all drizzled with a zingy dressing. We finish it off with a squeeze of lime, a sprinkle of roasted peanuts, and fresh cilantro.
Bold, refreshing, and oh-so satisfying, this salad bowl is a weekly staple in my kitchen. Now let’s walk through everything you need to make this bowl your new favorite meal!
Ingredients
- For the tofu:
- 1 block (about 14 oz) extra-firm tofu, well-drained
- 1-2 tablespoons hot sauce (like sriracha or sambal oelek)
- 2 tablespoons neutral oil (avocado, canola, or grapeseed)
- Salt and pepper to taste
- For the salad:
- 2-3 cups romaine lettuce, chopped or shredded
- 1 English cucumber, sliced or diced
- 1 cup red cabbage, shredded
- 2-3 green onions (scallions), sliced
- 1 medium carrot, julienned or grated
- ¼ cup roasted peanuts (unsalted or lightly salted)
- A handful of fresh cilantro, chopped
- Lime wedges, for serving
- For the dressing:
- 3 tablespoons rice vinegar
- 2 tablespoons tamari (or low-sodium soy sauce)
- 1 tablespoon sesame oil
- 1 tablespoon honey (or maple syrup/agave for strict vegan)
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, minced (or ½ teaspoon ground ginger)
- 1-2 teaspoons sesame seeds (optional, for garnish)
Equipment
- Cutting board and a sharp chef’s knife
- Mixing bowls (one large for salad, one small for dressing)
- Nonstick skillet or frying pan (medium/large)
- Spatula or tongs (for flipping tofu)
- Whisk or fork (for mixing dressing)
- Measuring cups and spoons
- Paper towels or a tofu press (to drain the tofu)
How to Make Spicy Tofu Salad Bowls
- Prepare the tofu: Start by pressing the tofu to remove excess moisture. (If you have a tofu press, use it for 15 minutes; otherwise, wrap the tofu block in paper towels and place something heavy on top for 10-15 minutes.) This step helps the tofu get extra crispy. After pressing, cut the tofu into bite-sized cubes (about ½-inch).
- Prep the veggies: While the tofu presses, prep your salad ingredients. Wash and chop the romaine lettuce, slice the cucumber, shred the cabbage, slice the scallions, and julienne or grate the carrot. Pile all these veggies into a large salad bowl and set aside.
- Make the dressing: In a small bowl or jar, whisk together the rice vinegar, tamari, sesame oil, honey (or syrup), minced garlic, and minced ginger. Taste and adjust: if you like it spicier, add a splash more rice vinegar or a pinch of chili flakes; if you like it sweeter, add a bit more honey or syrup. Set the dressing aside.
- Cook the tofu: Heat the oil in a skillet over medium-high heat. Add the tofu cubes in a single layer (don’t overcrowd the pan, or they won’t crisp up). Cook for about 6-7 minutes, gently flipping occasionally, until the edges are golden brown. Sprinkle a pinch of salt and pepper over the tofu, and drizzle the hot sauce over top during the last minute of cooking. Toss to coat the tofu cubes in the spicy glaze, then remove from heat.
- Assemble the bowl: Pour most of the dressing over the chopped veggies and toss well to coat everything evenly (save a little dressing for drizzling at the end if you like). Add the crispy tofu on top of the salad. Sprinkle with chopped cilantro and roasted peanuts. Cut the lime into wedges and serve on the side.
- Serve and enjoy: Give everything one final toss just before eating, squeezing a lime wedge over the top for extra zing. Each bite will have a mix of spicy, savory tofu and crunchy veggies, balanced by the tangy dressing and fresh lime. Yum!
Tips for Success
- Don’t skip pressing the tofu: Squeezing out extra water is key. It makes a huge difference in getting that tofu perfectly crispy on the outside.
- Cut tofu evenly: Make sure your tofu cubes are roughly the same size so they cook uniformly.
- Don’t overcrowd the pan: Give the tofu pieces some room. If they’re piled on top of each other, they’ll steam instead of crisp. Cook in batches if needed.
- Adjust the heat: If you’re sensitive to spice, start with less hot sauce and add more to your taste. You can always drizzle more on your own plate!
- Taste the dressing: Always give the dressing a quick taste before tossing. You might want a bit more honey, or an extra splash of vinegar or soy.
- Customize your veggies: Feel free to swap or add any crunchy veggies you like—bell peppers, snap peas, edamame, or shredded carrots all work great. More color, more nutrients!
Nutrition Highlights
This Spicy Tofu Salad Bowl is not only bursting with flavor—it’s a nutritional winner too:
- High in plant protein: Each bowl offers around 14 grams of protein (from the tofu and peanuts), which helps you feel satisfied and supports muscle health.
- Loaded with veggies: You get vitamins, minerals, and fiber from the lettuce, cucumber, carrots, cabbage, and cilantro. Think vitamin A, vitamin C, and plenty of antioxidants.
- Healthy fats: The sesame oil and peanuts add a dose of healthy fats (heart-healthy monounsaturated and polyunsaturated fats).
- Low in saturated fat: Using tofu and a light dressing keeps this meal low in saturated fats. It’s also cholesterol-free and gluten-free (if using tamari).
- Customizable calories: You can easily boost the calories (and protein) with extras like avocado, edamame, or a side of quinoa, or keep it lighter by skipping extras.
Variations, Storage, and Extra Tips
- Make it your own: This recipe is super versatile. Swap out hot sauce for chili paste or chili garlic sauce for a different spicy kick. If you don’t have tamari, use regular soy sauce or coconut aminos. No honey on hand? Maple syrup or agave works perfectly for a vegan twist.
- Nut-free option: If you’re allergic to peanuts, substitute with roasted pumpkin seeds or cashews for that crunchy texture.
- Meal prep friendly: You can prepare the tofu and dressing a day ahead. Store the cooked tofu in an airtight container in the fridge and mix it into the salad just before eating to keep it crispy. Veggies can be chopped ahead too.
- Storing leftovers: Store any extra salad (dressed or undressed) in the fridge for up to 1-2 days. The tofu stays good for about 2 days refrigerated. Leftovers make a great make-ahead lunch!
- Spice level: If you want more heat, try a teaspoon of chili crisp in the dressing or sprinkle extra chili flakes on top. For a milder version, reduce the hot sauce and maybe add a little extra honey to balance.
- Pressing without a press: No tofu press? No problem. Just sandwich the tofu block between paper towels or clean kitchen towels and put a heavy skillet or a stack of books on top for 10-15 minutes.
- Make a meal: Turn this into a heartier entrée by adding a side of brown rice, quinoa, or noodles. Or serve the tofu and veggies over grains or noodles instead of lettuce for a twist.
Final Thoughts
Whether you’re cooking for family dinner or meal-prepping for the week, these Spicy Tofu Salad Bowls are sure to hit the spot. They’re fast (ready in under 30 minutes), fresh, and fun to eat – you get a lovely crunch in every bite and a satisfying kick from the spicy-sweet dressing. It’s a winning recipe that even non-vegans rave about! So grab your ingredients, turn up the heat, and get ready to dig into a bowlful of flavor. Let me know how it turns out—I’m cheering for you (and your taste buds) on this one!
Spicy Tofu Salad Bowls
These Spicy Tofu Salad Bowls are the ultimate go-to for when you want a meal that’s fresh, fiery, and fabulous. Perfect for lunch or a light dinner, each bowl is overflowing with crispy, golden-brown tofu cubes, a rainbow of crunchy veggies, and a tangy, homemade dressing that ties it all together. Trust me, you’ll love how these bowls give you a serious flavor punch without any heavy feeling afterward! And guess what? Each bowl packs in around 14 grams of plant-based protein, so it’s a wonderful option whether you’re fully vegan or just trying to eat more veggies.
Ingredients
Equipment
Method
- How to Make Spicy Tofu Salad Bowls
- Prepare the tofu: Start by pressing the tofu to remove excess moisture. (If you have a tofu press, use it for 15 minutes; otherwise, wrap the tofu block in paper towels and place something heavy on top for 10-15 minutes.) This step helps the tofu get extra crispy. After pressing, cut the tofu into bite-sized cubes (about ½-inch).
- Prep the veggies: While the tofu presses, prep your salad ingredients. Wash and chop the romaine lettuce, slice the cucumber, shred the cabbage, slice the scallions, and julienne or grate the carrot. Pile all these veggies into a large salad bowl and set aside.
- Make the dressing: In a small bowl or jar, whisk together the rice vinegar, tamari, sesame oil, honey (or syrup), minced garlic, and minced ginger. Taste and adjust: if you like it spicier, add a splash more rice vinegar or a pinch of chili flakes; if you like it sweeter, add a bit more honey or syrup. Set the dressing aside.
- Cook the tofu: Heat the oil in a skillet over medium-high heat. Add the tofu cubes in a single layer (don’t overcrowd the pan, or they won’t crisp up). Cook for about 6-7 minutes, gently flipping occasionally, until the edges are golden brown. Sprinkle a pinch of salt and pepper over the tofu, and drizzle the hot sauce over top during the last minute of cooking. Toss to coat the tofu cubes in the spicy glaze, then remove from heat.
- Assemble the bowl: Pour most of the dressing over the chopped veggies and toss well to coat everything evenly (save a little dressing for drizzling at the end if you like). Add the crispy tofu on top of the salad. Sprinkle with chopped cilantro and roasted peanuts. Cut the lime into wedges and serve on the side.
- Serve and enjoy: Give everything one final toss just before eating, squeezing a lime wedge over the top for extra zing. Each bite will have a mix of spicy, savory tofu and crunchy veggies, balanced by the tangy dressing and fresh lime. Yum!
Notes
Nutrition Highlights
This Spicy Tofu Salad Bowl is not only bursting with flavor—it’s a nutritional winner too:
High in plant protein: Each bowl offers around 14 grams of protein (from the tofu and peanuts), which helps you feel satisfied and supports muscle health.
Loaded with veggies: You get vitamins, minerals, and fiber from the lettuce, cucumber, carrots, cabbage, and cilantro. Think vitamin A, vitamin C, and plenty of antioxidants.
Healthy fats: The sesame oil and peanuts add a dose of healthy fats (heart-healthy monounsaturated and polyunsaturated fats).
Low in saturated fat: Using tofu and a light dressing keeps this meal low in saturated fats. It’s also cholesterol-free and gluten-free (if using tamari).
Customizable calories: You can easily boost the calories (and protein) with extras like avocado, edamame, or a side of quinoa, or keep it lighter by skipping extras.
