Vegan Egg Roll Salad with Tofu
This Vegan Egg Roll Salad with Tofu is an incredible vegan salad recipe
Ingredients
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 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.
Notes
This makes about 4-5 servings of salad
Nutrition
Calories: 669kcalCarbohydrates: 41gProtein: 23gFat: 49gSaturated Fat: 7gPolyunsaturated Fat: 12gMonounsaturated Fat: 28gTrans Fat: 0.02gSodium: 1224mgPotassium: 1068mgFiber: 10gSugar: 18gVitamin A: 6580IUVitamin C: 127mgCalcium: 263mgIron: 6mg
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