Crispy Tofu Thai Salad

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Grilling season is upon us and I am here for it…well to bring the salad anyway! I love creating beautiful salads to take to barbeques. Even better I love to hear the shocked revelations that salads don’t have to be boring. You know what I’m talking about…the standard ho-hum romaine, tomato, cucumber and croutons. Well this salad is FAR from that. It is seriously bursting with flavor from the crispy tofu, the loads of veggies, the coconut curry cashews and the tahini vinaigrette.


For the tofu:

1 package of firm tofu

2Tbsp tamari

1Tbsp extra virgin olive oil

1tsp onion or garlic powder

2-3 Tbsp arrowroot starch

Preheat oven to 425. Remove tofu from packaging. Place between towels and press out the liquid using a heavy pan as a weight atop the tofu. Let sit for 10 minutes. After 10 minutes, cut the tofu into cubes. Mix the tamari, olive oil and garlic powder and pour over the tofu. Let the mixture sit for a few minutes until the liquid is absorbed by the tofu. Then gently toss the tofu with the arrowroot starch to coat. Place tofu on a parchment lined baking sheet and bake in preheated oven for 30 minutes, flipping halfway through, until golden and crisp. I like to crank the oven up to 450 for the final 5 minutes for extra crispiness.

For the coconut curry cashews:

2/3c. raw cashew pieces

1tsp. coconut oil, melted

1/2tsp. curry powder

1/2tsp. curry paste

salt to taste

Toss the cashews with the coconut oil and spices. Roast in a 325 oven for 8-10 minutes until golden.

For the salad:

1/2 head of purple cabbage, sliced thin

4c. kale, chopped

1c. carrots, sliced thin

2 green onions, chopped

1/2c. cilantro, rough chop

1 1/2c. frozen, shelled edamame, thawed

2/3c. coconut curry cashews

Crispy tofu

Assemble salad using all ingredients. Top with your favorite asian vinaigrette or see recipe below for my favorite asian tahini vinaigrette.

For the vinaigrette:

3Tbsp. tahini thinned with a 1-2 tsp. warm water

3Tbsp. rice vinegarl

2Tbsp. honey

1tsp garlic powder

1/4c. olive oil

1Tbsp. sesame oil

Combine all ingredients in a mason jar and give it a good shake.

Jaime Shelbert