- 7 ounces Firm Tofu
- 3.5 ounces Shiitake Mushrooms
- 2 Green Onion
- 2, grated Garlic Cloves
- 1 Tablespoon, grated Ginger Root
- 3 Tablespoons Soy Sauce
- 3 Tablespoons Rice Vinegar
- 1 teaspoon Toasted Sesame Oil
- 2 handfuls Herb Lettuce Mix
- 6 Cherry Tomatoes
Simple Soy Dressing
- 1 teaspoon Toasted Sesame Oil
- 1 Tablespoon Rice Vinegar
- 1 teaspoon Soy Sauce
- 1 Tablespoon Sunflower Seed Oil
A plant-based, protein packed with asian flavors salad!
When we go out to eat and I don’t have the biggest appetite, I always look at the salad menu. My husband will stop me right away and say, “But you make the best salads at home. Don’t order one here.” He is right, I do make some pretty great, unique salads.
This tofu and mushroom salad is the perfect example. It’s has unique, asian flavors but yet so simple and most importantly filling.
It is another “accidentally vegan” dish but you can certainly add a protein to boost the protein.
Let’s talk about tofu. I know, it’s not everyone’s favorite but because we are adding intense flavors, the tofu turns out amazing.
The combination of ginger, soy sauce and rice vinegar are perfect for the bland tofu. It soaks up all of the flavors like a sponge.
If you are new to tofu, this is a great beginner dish.
You can keep the salad as is but to take it to the next level, I recommend pairing it with my Creamy Parsley Dressing!
Clean your mushrooms with a damp paper towel, remove the stems and cut them into strips.
Finely grate the garlic and ginger.
Chop the white and light green parts of two green onions.
Place the tofu on a couple of sheets on paper towel and press slightly to absorb any excess liquid then cut into small cubes.
Pan Fry The Tofu and Mushrooms
Add about 1 tbsp of coconut oil to your skillet and heat on medium-high heat. You can also use a neutral oil like sunflower seed or vegetable.
Once the oil is hot, add the cubed tofu. Toss carefully and allow the tofu to toast up on all sides, about 5-7 minutes on medium-high heat.
Next, add the mushrooms and sauté with the tofu cubes for another 7-10 minutes or until the mushrooms have shrunk and browned.
Next, add the grated ginger, garlic and the chopped green onion.
Cook for about 1 minute then add the soy sauce and rice vinegar.
Stir and cook for another minute.
Carefully grab a piece of mushroom and tofu and give it a taste, add more soy sauce and/or rice vinegar if necessary.
Assemble the Salad
To your salad bowl, add the lettuce mix, some cherry tomatoes that are slices in half and the tofu and mushroom mix.
Toss lightly then add your desired dressing.
To make the simple soy dressing, add all of the ingredients into a small bowl and whisk together with a whisk or fork.
You can also add everything to a food processor and blitz it for a few seconds.
But as mentioned, I recommend pairing it with my Creamy Parsley Dressing!
4 Comments Hide Comments
Thank you for cooking with us 🙂 keep on inspiring the world Joni !
I made this with the tofu crumbled (hard to keep it cubed – is there a trick?) and it was absolutely delicious!
Hi there! Did you use firm or extra firm tofu? Silken (soft) will crumble but firm or extra firm tofu will stay in tact 🙂
Your Food is medicine ? – it looks absolutely lovely 🙂