Crunchy Cabbage Salads
with Sesame-Soy Dressing & Sugar Snap Peas
This cabbage salad was inspired by a take-out favorite, typically made with mandarin oranges, grilled chicken, and crunchy rice noodles or wonton strips. For our elevated plant-based version of this family favorite, we marinate and roast chunks of tofu until golden brown and savory. We sub in sweet, juicy Valencia oranges and top the whole thing with crispy onions for a more aromatic, crunchy topper.
Nutrition (per serving)
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INGREDIENTS
- 3 tbsp seasoned rice vinegar
- 1 tbsp sriracha
- 2 tbsp low-sodium tamari
- 1 Valencia orange, half juiced and half peeled and chopped (divided)
- 1 garlic cloves, peeled and minced
- 2 tbsp light brown sugar
- 10 oz organic extra firm tofu, patted dry and torn into bite-size pieces
- 2 tbsp toasted sesame oil
- 2 oz shredded green cabbage
- 1 Roma crunch lettuce, shredded
- 4 oz sugar snap peas, thinly sliced
- 1 tbsp white sesame seeds
- 1/4 cup crispy onions
- 2 tbsp vegetable oil*
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 450°F. Whisk together vinegar, sriracha, tamari, orange juice, garlic, and sugar in large bowl. Add tofu and gently toss to coat. Refrigerate for 10 minutes. (TIP: You can let the tofu marinate for longer; the longer it marinates, the more flavorful it will be.)
Brush baking sheet with 2 tbsp vegetable oil. Using slotted spoon, remove tofu from marinade and shake excess moisture off into bowl. Arrange tofu in single layer on baking sheet and reserve marinade. Roast until crispy and browned in places, 12 to 15 minutes. (4-servings: use ¼ cup vegetable oil)
Whisk sesame oil into marinade. Add cabbage, lettuce, and sugar snap peas and toss to coat.
Divide crunchy cabbage salad with sesame-soy dressing and sugar snap peas between bowls. Top with roasted tofu and chopped orange. Sprinkle with sesame seeds and crispy onions. Dig in!
SIMILAR RECIPES
Gochujang Tofu Bowls with Brown Rice & Sesame-Garlic Green Beans
Bbq Tofu Wraps with Roasted Sweet Potato & Spicy Mustard Slaw
