Delicious gluten free and vegan tofu salad cups.
Main Meals Recipes

Fragrant Tofu Salad Cups with Peanut Dressing

By on 23rd October 2017

A tofu salad might sound like a weird combination but believe me, it’s actually delicious. I’m always on the look out for quick meals during the week and even though the ingredients list looks outrageously long, it really is a fast throw together. I think it’s all about getting in as much flavor with Asian cooking so I love layering up fresh and nutty, sweet and tangy… Prepare these guys breezily during the week or even use them as a starter during the weekend if you have friends over.

AuthorBellaCategoryDifficultyIntermediate

Delicious gluten free and vegan tofu salad cups.
Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
Quick Pickle (Optional but it will give a great kick!)
 2 tsp caster sugar
 1 pinch salt
 4 tbsp white wine vinegar
 60 g cucumber, finely sliced into rounds
 60 g carrots, sliced into match sticks
Tofu Filling
 2 tbsp tamari / soy sauce
 1 tbsp sunflower oil
 1 tbsp toasted sesame oil
 8 g caster sugar / sweetener of your choice
 1 tsp ground black pepper
 1 Big thumb size ginger, grated
 2 medium cloves garlic, grated
 10 g red chilli, deseeded and finely sliced
 1 spring onion, finely sliced
 1 Small bunch of coriander stalks, finely chopped
 1 Juice of half a lime
 250 g tofu, crumbled
Peanut Dressing
 2 tbsp crunchy peanut butter
 4 tbsp hot water
 2 tsp agave / maple syrup / honey (if not vegan)
 2 tsp tamari / soy sauce
 1 Juice of 1 lime
 1 Thumb size piece ginger, grated
 1 Good pinch black pepper
 1 Small handful coriander leaves, roughly chopped
 1 Small handful mint leaves, roughly chopped
To Serve
 2 baby gem lettuces, leaves separated
 1 Zest of half a lime
 1 tbsp sesame seeds, toasted
 2 tbsp salted + roasted cashews / peanuts, roughly chopped
 1 spring onion, finely sliced
 1 Handful coriander, roughly torn
 1 Handful mint, roughly torn
Directions
Quick Pickle
1

To make the quick pickle, mix the caster sugar, salt and vinegar in a bowl until dissolved. Add in the cucumber and carrot and give it a good scrunch, ensuring everything gets coated. Leave to marinate for at least 15 Minutes or until the cucumber and carrot become juicy and slightly tenderised.

Tofu Marinade
2

For the tofu marinade you could either use a blender and whizz up all the ingredients until combined, a pestle and mortar or add them all into a bowl and just mix them together. Crumble in the tofu and give it a good mix to ensure every bit is coated. If you have time, leave it to marinate for at least 15 Minutes. Otherwise, skip this step – it will still be delish!

Cook
3

In a frying pan over medium to high heat, fry the tofu along with any marinade left in your bowl until golden and crisp. Remove from the heat and allow to cool slightly.

4

Optional: to make the baby gem lettuces super crunchy and give epic texture to your tofu salad, fill your sink with water. Use some ice or a frozen bag of peas to get the water really cold and soak them for about 5 to 10 minutes. Use a salad spinner to spin them dry or pat on kitchen paper or a tea towel if you don’t have one.

5

For the peanut dressing, add all the ingredients into a bowl and whisk together until smooth. It’s a very light dressing so don’t worry that it’s quite liquidy.

6

Spoon the tofu into the lettuce leafs. Scatter over the pickled cucumber and carrot, coriander, mint, lime zest, toasted sesame seeds, spring onions and nuts. Drizzle the pickle juice and peanut dressing on top.

Eat straight away or place in the fridge and serve when you’re ready. Instead of tofu you could use minced chicken, turkey or beef!

Ingredients

Quick Pickle (Optional but it will give a great kick!)
 2 tsp caster sugar
 1 pinch salt
 4 tbsp white wine vinegar
 60 g cucumber, finely sliced into rounds
 60 g carrots, sliced into match sticks
Tofu Filling
 2 tbsp tamari / soy sauce
 1 tbsp sunflower oil
 1 tbsp toasted sesame oil
 8 g caster sugar / sweetener of your choice
 1 tsp ground black pepper
 1 Big thumb size ginger, grated
 2 medium cloves garlic, grated
 10 g red chilli, deseeded and finely sliced
 1 spring onion, finely sliced
 1 Small bunch of coriander stalks, finely chopped
 1 Juice of half a lime
 250 g tofu, crumbled
Peanut Dressing
 2 tbsp crunchy peanut butter
 4 tbsp hot water
 2 tsp agave / maple syrup / honey (if not vegan)
 2 tsp tamari / soy sauce
 1 Juice of 1 lime
 1 Thumb size piece ginger, grated
 1 Good pinch black pepper
 1 Small handful coriander leaves, roughly chopped
 1 Small handful mint leaves, roughly chopped
To Serve
 2 baby gem lettuces, leaves separated
 1 Zest of half a lime
 1 tbsp sesame seeds, toasted
 2 tbsp salted + roasted cashews / peanuts, roughly chopped
 1 spring onion, finely sliced
 1 Handful coriander, roughly torn
 1 Handful mint, roughly torn

Directions

Directions
Quick Pickle
1

To make the quick pickle, mix the caster sugar, salt and vinegar in a bowl until dissolved. Add in the cucumber and carrot and give it a good scrunch, ensuring everything gets coated. Leave to marinate for at least 15 Minutes or until the cucumber and carrot become juicy and slightly tenderised.

Tofu Marinade
2

For the tofu marinade you could either use a blender and whizz up all the ingredients until combined, a pestle and mortar or add them all into a bowl and just mix them together. Crumble in the tofu and give it a good mix to ensure every bit is coated. If you have time, leave it to marinate for at least 15 Minutes. Otherwise, skip this step – it will still be delish!

Cook
3

In a frying pan over medium to high heat, fry the tofu along with any marinade left in your bowl until golden and crisp. Remove from the heat and allow to cool slightly.

4

Optional: to make the baby gem lettuces super crunchy and give epic texture to your tofu salad, fill your sink with water. Use some ice or a frozen bag of peas to get the water really cold and soak them for about 5 to 10 minutes. Use a salad spinner to spin them dry or pat on kitchen paper or a tea towel if you don’t have one.

5

For the peanut dressing, add all the ingredients into a bowl and whisk together until smooth. It’s a very light dressing so don’t worry that it’s quite liquidy.

6

Spoon the tofu into the lettuce leafs. Scatter over the pickled cucumber and carrot, coriander, mint, lime zest, toasted sesame seeds, spring onions and nuts. Drizzle the pickle juice and peanut dressing on top.

Eat straight away or place in the fridge and serve when you’re ready. Instead of tofu you could use minced chicken, turkey or beef!
Fragrant Tofu Salad Cups with Peanut Dressing

TOP TIP

You could serve this tofu salad with rice, couscous, quinoa or any grain of your choice. Coat the tofu mince in rice flour just before frying to make it crispier. Easily swap the tofu for tempeh, minced chicken, beef or pork.

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Bella
Ireland

Hi, I'm Bella and I love showing people how gorgeous gluten free cooking and baking can be. I make a world without gluten fun, easy and exciting 'cos I adore great food!

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