Introducing vegan egg roll salad with tofu. This salad is crunchy and won't get soggy because it is no lettuce salad, it is made with cabbage. This salad has an amazing ginger soy dressing, packed with flavor and nutrients. This is the type of salad you can make at the beginning of the week and eat every day.
Why you'll love this recipe
It is easy to make.
It's made with healthier ingredients.
The recipe is vegan, gluten free and nut free.
It's high in protein, healthy fats and fiber.
They are refined sugar free.
Instructions
Bake your tofu and mushrooms.
Mix together your salad dressing.
Pour salad dressing over salad and mix.
Divide out and serve!
Ingredients
- tofu
- arrowroot
- oil
- soy sauce
- garlic powder
- mushrooms
- sesame oil
- maple syrup
- mustard
- red pepper flakes
- ginger
- cabbage
- brown rice
- cashews
- carrots
- bell pepper
- cilantro
- scallions
Storage instructions
Store the extra salad in a sealed container in your fridge for up to 5 days.
Equipment
You just need your oven and a sheet pan for this recipe.
Recipe FAQS
Will this salad get soggy if mixed with dressing?
No, since this salad is made with cabbage it will hold its crunch and not get slimy.
Substitutions
- cashews - can be subbed with any nut or seed
- tofu - can be subbed with chickpeas, tempeh or any protein of choice
Other salad recipes to try
If you make this Vegan Egg Roll Salad with Tofu, please leave me a rating and review on this blog post. This is the best way to support me!
Tag me on Instagram so I can repost you!
PrintVegan Egg Roll Salad with Tofu
This Vegan Egg Roll Salad with Tofu is an incredible vegan salad recipe
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 6 1x
- Category: dinner
- Method: oven
- Cuisine: american/asian fusion
Ingredients
This makes about 4-5 servings of salad
Crispy tofu
- 1 block extra firm tofu - cubed
- 1 tablespoon arrowroot starch
- 1 tablespoon oil
- ½ tablespoon soy sauce
- ½ teaspoon garlic powder
Mushrooms
- 1 8 oz container baby bella mushrooms - quartered
- ½ tablespoon oil
- 1 tablespoon soy sauce
Dressing
- ⅓ cup olive oil (or sub another neutral oil)
- 2 tablespoons toasted sesame oil
- ⅓ cup rice vinegar
- 3 tablespoons soy sauce
- 1 ½ tablespoons maple syrup
- 1 teaspoon mustard
- pinch red pepper flakes
- 1 teaspoon grated ginger
Other salad ingredients
- 1 small head cabbage finely chopped (about 3-4 cups)
- 1 cup cooked brown rice
- 1 ½ cups chopped cashews (sub another nut/seed or omit)
- 2 medium carrots - julienned
- 1 red bell pepper - finely sliced
- 1 cup cilantro - finely chopped
- 1 bunch scallions - finely chopped
Instructions
- Preheat oven to 400 degrees.
- Toss tofu in starch, oil, soy sauce and garlic powder. Add to a sheet pan lined with parchment paper.
- Toss mushrooms in oil and soy sauce, add to the sheet pan with the tofu.
- Bake tofu and mushrooms for 30-35 minutes, until tofu is crispy and mushrooms are cooked through.
- Add all dressing ingredients to a bowl and mix until combined.
- Add all salad ingredients to a bowl including the mushrooms and tofu. Toss with dressing.
- Store extra salad in a sealed container in your fridge for up to 5 days.
Keywords: Vegan Egg Roll Salad with Tofu, egg roll salad
Riccardo
It is my first time trying a vegan recipe and I'm really surprised by the result! I didn't think such ingredients all combined could make this flavourful salad. I give it a 4 star for the moment because I want to prepare other vegan/vegetarian dishes to achieve a wider perspective on this world. Keep up the good work Kristi!
★★★★
Kristi
thanks riccardo!