This Crispy Baked Tofu Salad is a fresh, satisfying dish that proves healthy eating can be both delicious and filling.
Packed with plant-based protein from golden-baked tofu, crunchy vegetables rich in fiber, and a creamy miso-peanut dressing full of good fats, it’s a wholesome balance of flavor and nutrition.
With simple prep, easy baking, and make-ahead potential, this salad is a go-to option for busy weekdays or light meal prep.
Crispy Baked Tofu Salad
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Sharp Knife
- 1 Cutting board
- 1 Whisk
- 1 sheet pan
- Parchment paper
- 1 cast iron skillet or cutting board (for pressing tofu)
- 1 clean towel (for pressing tofu)
Ingredients
For the Tofu
- 14 oz 1 block extra-firm tofu
- 1 tbsp vegetable oil
- 1 tbsp low-sodium soy sauce or tamari for gluten-free
- 2 tbsp cornstarch
For the Dressing
- 1 tbsp creamy peanut butter
- 1 clove garlic minced
- 1 tbsp fresh ginger minced
- 1 tbsp white miso paste
- 1 pinch kosher salt
- ¼ tsp black pepper
- Juice of 1 lime
- 2 tbsp low-sodium soy sauce or tamari
- ¼ cup vegetable oil
For the Salad
- 3 cups coleslaw mix
- 1 cup shredded carrots
- 1 cup chopped romaine lettuce
- 3 scallions thinly sliced
- ¼ cup chopped peanuts
Instructions
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the tofu. Line a large sheet pan with parchment paper to prevent sticking and make cleanup effortless. Preparing the oven first ensures your tofu cooks evenly and crisps perfectly from the start.
- Press the Tofu: To achieve perfectly crispy tofu, it’s essential to remove excess moisture. Take the block of extra-firm tofu out of its packaging and gently pat it dry with a clean towel. Wrap it in a fresh towel or several layers of paper towels, then place a heavy object, such as a cast iron skillet or cutting board, on top. Let it sit for 15 minutes. This pressing step removes extra water so the tofu bakes to a golden, firm texture instead of turning soggy.
- Cut the Tofu: After pressing, unwrap the tofu and place it on a cutting board. Using a sharp knife, slice the tofu into 1-inch cubes. Keeping the pieces uniform ensures that each cube bakes evenly and crisps up consistently.
- Season and Coat the Tofu: Transfer the tofu cubes to a large mixing bowl. Drizzle with 1 tablespoon of vegetable oil and 1 tablespoon of low-sodium soy sauce, tossing gently to coat each piece. Sprinkle 2 tablespoons of cornstarch over the tofu and fold carefully, ensuring every cube has a light, even coating. This cornstarch layer is what will give the tofu its irresistible crunch in the oven.
- Bake the Tofu: Spread the coated tofu cubes in a single layer on the prepared sheet pan. Make sure they are not overlapping so the heat circulates around each piece, allowing for uniform crispiness. Bake in the preheated oven for 25–30 minutes, flipping the cubes halfway through to achieve an even golden color. Once baked, the tofu should be crisp on the outside but tender inside. Remove from the oven and let it cool slightly.
- Prepare the Miso Peanut Dressing: While the tofu bakes, make the dressing. In a medium bowl, combine 1 tablespoon creamy peanut butter, 1 minced garlic clove, 1 tablespoon minced fresh ginger, 1 tablespoon white miso paste, a pinch of kosher salt, 1/4 teaspoon black pepper, the juice of 1 lime, 2 tablespoons low-sodium soy sauce, and 1/4 cup vegetable oil. Whisk thoroughly until smooth and creamy. Taste and adjust seasoning if needed. This dressing balances savory, nutty, and tangy flavors, making it the perfect complement to the crunchy salad.
- Assemble the Salad Base: In a large salad bowl, combine the fresh vegetables: 3 cups coleslaw mix, 1 cup shredded carrots, 1 cup chopped romaine lettuce, 3 thinly sliced scallions, and 1/4 cup chopped peanuts. Toss gently so the vegetables and peanuts are evenly distributed, creating a colorful, crunchy base for the salad.
- Dress the Salad: Pour approximately half of the miso peanut dressing over the vegetable mixture. Toss carefully to coat the ingredients evenly without bruising the vegetables. This first layer of dressing ensures that every bite has flavor while keeping the tofu separate for maximum crispiness.
- Add the Tofu: Gently fold the baked tofu into the salad. Add the remaining dressing a little at a time, tossing lightly until the salad reaches your preferred flavor and coating. Be careful not to overmix, as you want the tofu to retain its crispy texture.
- Garnish and Serve: Finish with an extra sprinkle of chopped peanuts, sesame seeds, or a squeeze of fresh lime juice. Serve immediately for the best crunch, or store in the refrigerator for later. If storing, keep leftover dressing separate and add just before serving to keep the vegetables crisp and vibrant.
Notes
- To make the salad gluten-free, substitute tamari for soy sauce in both the tofu and the dressing.
- Pressing tofu is essential for crispiness — skipping this step may result in soggy cubes.
- Adjust the dressing amount based on your taste; start with half and add more as needed.
- Optional toppings such as sesame seeds, avocado, or bean sprouts can add extra texture and flavor.
- Leftover tofu can be stored separately and reheated in a skillet or oven for crispiness.
- For a more colorful salad, consider adding red bell peppers or purple cabbage.
Chef’s Secrets For Crispy Tofu:
The key to perfectly crispy tofu lies in preparation and baking technique.
Pressing the tofu thoroughly removes excess moisture, which allows the cornstarch coating to crisp up instead of steaming in the oven.
Using high heat (400°F / 200°C) ensures a golden crust while keeping the inside soft and tender.
Toss the tofu lightly with oil and soy sauce before coating with cornstarch to lock in flavor.
Additionally, avoid overcrowding the baking sheet — give each cube room to crisp evenly.
For extra crunch, sprinkle a tiny bit of cornstarch on the tofu just before baking.
Serving Suggestions For Flavor Pairing:
This salad is versatile and pairs beautifully with a variety of sides and main dishes.
Serve it as a light lunch or dinner, or accompany grilled meats or seafood for a more substantial meal.
For added texture and satisfaction, pair it with cooked grains such as quinoa, brown rice, or soba noodles.
Fresh herbs like cilantro or mint can enhance the flavors, while a side of pickled vegetables or kimchi adds a tangy contrast.
Drizzle with extra lime juice right before serving to brighten the flavors and make each bite refreshing.
Storage Tips To Keep Fresh:
This salad is ideal for meal prep, but proper storage is key.
Store the tofu and salad separately in airtight containers in the refrigerator for up to 3 days.
Keep the dressing in its own container and allow it to sit at room temperature for about 15 minutes before tossing into the salad to make it easier to mix.
Avoid storing the salad fully dressed, as the vegetables may become soggy over time.
If you want to prep in advance, assemble the base of vegetables and tofu separately, then combine just before serving to maintain crunch and flavor.
Frequently Asked Questions
1. Can I use soft or medium tofu instead?
Soft or medium tofu contains more water and will not crisp well when baked. For this recipe, extra-firm tofu is best, as it holds its shape, bakes evenly, and develops a crunchy exterior while staying tender inside.
2. How can I make this salad vegan-friendly?
The recipe is already plant-based, but always ensure your miso paste and peanut butter are free from animal-derived additives. You can also swap honey (if using any optional additions) with maple syrup or agave for a fully vegan dressing.
3. Can I prepare this salad in advance?
Yes, but store components separately. Keep tofu, vegetables, and dressing in individual airtight containers. Combine just before serving to maintain the crisp texture of both tofu and fresh vegetables.
4. What can I use instead of peanuts?
If you have a peanut allergy or want a different flavor, try cashews, almonds, or sunflower seeds. Toasting the nuts lightly enhances their crunch and flavor, making the salad equally satisfying.
5. Can I add cooked grains or noodles?
Absolutely! Quinoa, brown rice, or soba noodles make this salad more filling and suitable as a complete meal. Simply cook grains or noodles separately, cool them slightly, and fold them into the salad along with the tofu and dressing.
