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–+ servings
A white plate with tofu salad and a fork.
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5 from 1 vote

Crispy Tofu Salad with Tahini Dressing

This crispy tofu salad is protein-rich, packed with nutrients, and will surely be your new favorite go-to salad! The tofu is marinated in a simple mixture that adds mouthwatering flavor and then is baked in the oven to reveal perfectly crispy tofu morsels. Top your salad greens with the crunchy tofu and finish it off with a drizzle of creamy tahini dressing!   
Prep Time35 minutes
Cook Time25 minutes
Total Time1 hour
Course: Dinner, Lunch, Salad, Salad Dressing, Side Dish
Cuisine: American
Diet: Vegetarian
Allergy: Dairy Free, Nut Free, Sugar Free, Vegetarian
Servings: 2
Calories: 1199kcal
Author: Marina Rizhkov

Ingredients

For the salad:

  • 1 block tofu (12 ounces)
  • 1 package spinach (5 ounces)
  • 4 small radishes
  • 1 medium carrot (or 2 small carrots)
  • 1 ripe avocado
  • ⅓ cup green peas
  • 2 Tbsp sesame seeds

Marinade ingredients:

  • 2 Tbsp soy sauce
  • 2 Tbsp olive oil
  • 1 tsp honey
  • ½ tsp black pepper
  • ½ tsp paprika
  • salt to taste

Tahini Dressing:

  • 3 Tbsp tahini
  • 1 Tbsp lemon juice
  • 1 Tbsp olive oil
  • 2 tsp honey
  • 2 Tbsp water
  • 1 clove garlic
  • ⅓ tsp black pepper
  • 1 tsp salt

Instructions

Prep Ingredients

  • Drain the tofu with a paper towel and cut it into small cubes.
    1 block tofu
    Chopped tofu on a cutting board with a knife.
  • Mix all the ingredients for marinade - olive oil, soy sauce, honey, paprika, salt and pepper.
    2 Tbsp soy sauce, 2 Tbsp olive oil, 1 tsp honey, ½ tsp paprika, salt, ½ tsp black pepper
    Soy sauce mix for tofu in a white bowl with a spoon.
  • Place tofu into a bowl and pour the marinade over it. Gently stir. Let the tofu marinate for about 30 minutes.
    Chopped and marinated tofu squares in a clear bowl.
  • Spread the tofu cubes in a baking sheet, covered with parchment paper, and arrange it in an even layer. Preheat the oven to 400F.
    Tofu squares on a baking tray.
  • Bake the tofu for about 20-25 minutes until it turns golden brown and crispy.
    Crispy baked tofu on a baking tray.
  • Shred the carrots.
    A cutting board with shredded carrots.
  • Slice radishes and dice avocado (sprinkle avocado with lemon juice to keeps It from browning).
    Chopped avocado and radishes on a cutting board with a knife on the side.

Tahini Dressing

  • Combine tahini, lemon juice, olive oil, honey, water, garlic, black pepper, and salt.
    3 Tbsp tahini, 1 Tbsp lemon juice, 1 Tbsp olive oil, 2 tsp honey, 2 Tbsp water, 1 clove garlic, ⅓ tsp black pepper, 1 tsp salt
    Creamy tahini dressing in a bowl with a spoon.

Arrange Salad

  • Place spinach on a serving plate. 
    1 package spinach
    A plate of spinach.
  • Spread all the veggies over spinach. Sprinkle with tahini dressing.
    4 small radishes, 1 medium carrot, 1 ripe avocado, ⅓ cup green peas
    A white plate with chopped salad ingredients on it.
  • Top it with baked tofu and sprinkle with sesame seeds. Add more dressing on top. Enjoy!
    2 Tbsp sesame seeds
    Crispy tofu atop a bed of chopped veggies on a white plate.

Notes

Note: Leftover tofu will last in the fridge for up to 5 days if stored in an airtight container. 

Nutrition

Calories: 1199kcal | Carbohydrates: 146g | Protein: 49g | Fat: 52g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 31g | Sodium: 2268mg | Potassium: 1270mg | Fiber: 23g | Sugar: 28g | Vitamin A: 12133IU | Vitamin C: 78mg | Calcium: 529mg | Iron: 15mg