Crunchy Cabbage Salad with Crispy Tofu
Jump to RecipeThere is something so satisfying about opening the fridge, gathering a handful of fresh ingredients, and creating a meal that is both beautiful and nourishing. That's exactly how this salad came to life.
Some of my favorite recipes aren't carefully planned—they happen because I want to use what I already have on hand. This time, it was fresh red cabbage, crisp cucumbers, sweet carrots, and a block of tofu waiting to be transformed into something delicious. The result was this colorful salad that's packed with crunch, plant-based protein, and vibrant flavor.
After my own health journey, I learned that healthy eating doesn't have to be complicated. Simple, wholesome ingredients can create meals that leave you feeling energized, satisfied, and excited to eat more vegetables. The creamy ginger almond dressing is fresh, slightly tangy, and perfectly coats every bite, while the crispy baked tofu makes this salad hearty enough to enjoy as a complete meal.
If you're looking for an easy lunch, light dinner, or meal-prep recipe that tastes just as good the next day, I think you're going to love this one.
Crunchy Cabbage Salad with Crispy Tofu
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Serves: 3
Ingredients
For the Salad
- ¼-1/2 red cabbage, thinly sliced or shredded
- 2 carrots, shredded
- 4 mini cucumbers, sliced (or 2 large cucumbers)
- 2 green onions, chopped
- 1 handful fresh Thai basil (or cilantro)
- Toasted sesame seeds, for garnish (optional)
For the Crispy Tofu
- 1 block (350–400 g) extra-firm tofu, pressed and cubed
- 1 tbsp tamari or soy sauce
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- Freshly ground black pepper
- 1 tbsp cornstarch (optional, for extra crispiness)
Creamy Ginger Almond Dressing
- ¼ cup almond butter
- Juice of 1 large lemon (about 3 tbsp)
- 1 tbsp freshly grated ginger
- 2 garlic cloves
- 1 tbsp tamari or soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp sesame oil
- 2 Medjool dates, pitted
- 5–7 tbsp water (adjust to your preferred consistency)
- Pinch of sea salt
- Pinch of cayenne pepper (optional)
Directions
Step 1 – Bake the Tofu
- Preheat your oven to 400°F (200°C).
- Press the tofu to remove excess moisture, then cut it into cubes.
- Place the tofu in a bowl and toss with tamari, nutritional yeast, garlic powder, onion powder, black pepper, and cornstarch if using.
- Spread onto a parchment-lined baking tray and bake for 25–30 minutes, flipping halfway through, until golden and crispy.
Step 2 – Make the Dressing
- Add the almond butter, lemon juice, ginger, garlic, tamari, apple cider vinegar, sesame oil, Medjool dates, water, salt, pepper, and cayenne (if using) to a blender.
- Blend until completely smooth.
- If you prefer a thicker dressing, start with 5 tablespoons of water. For a thinner dressing that coats the salad beautifully, add up to 7 tablespoons.
Step 3 – Assemble the Salad
- In a large bowl, combine the cabbage, carrots, cucumbers, green onions, and Thai basil.
- Add the crispy tofu.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Finish with toasted sesame seeds if desired and serve immediately.
Tips
- Press the tofu well for the crispiest texture.
- Slice the cabbage as thinly as possible for the best crunch.
- Make the dressing ahead of time—it tastes even better after sitting for a few hours.
- Add avocado for extra creaminess.
- Sprinkle with hemp hearts for an extra boost of plant-based protein and healthy fats.
Storage
Store the salad and dressing separately whenever possible.
The dressing will keep in an airtight container in the refrigerator for 4–5 days.
The baked tofu can be refrigerated for 3–4 days and reheated in the oven or air fryer to restore its crispiness.
Estimated Nutrition (Per Serving)
- Calories: ~410
- Protein: ~20 g
- Carbohydrates: ~24 g
- Fiber: ~8 g
- Fat: ~26 g
- Sugar: ~10 g
Frequently Asked Questions
Can I make this salad ahead of time?
Yes. Store the dressing separately and toss everything together just before serving for the freshest texture.
Can I use green cabbage instead?
Absolutely. Green cabbage works just as well or use a combination of both.
Can I air fry the tofu?
Yes. Air fry at 400°F (200°C) for about 15–18 minutes, shaking the basket halfway through.
Can I make this nut-free?
Yes. Replace the almond butter with sunflower seed butter for a delicious nut-free version.
