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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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2
Course: Salad
Calories: 360
Ingredients Equipment Method Notes

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

  • 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)

Method
 

  1. How to Make Spicy Tofu Salad Bowls
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.