This is a delicious, easy vegan sriracha tofu salad recipe has a lot of versatility! For a protein-packed meal, enjoy it solo. Or fill a tortilla with it with additional cucumber slices and fresh cilantro to make a tasty sriracha tofu wrap. Maybe add some cold orzo pasta? And enjoy a Thai-inspired tofu orzo salad.
A few things…
- ・Don’t skip pressing the tofu. Pressing the tofu lets the excess water out. The tofu holds its shape better and marinades penetrate more deeply and fully.
- ・How do you press tofu? Wrap the tofu in a paper towel. Place it in the center of a chopping board. Put a second chopping board on top of the tofu. Place 4 cans of food on top of the second chopping board. Wait 30 minutes. Then, remove the cans, chopping board and paper towel from the tofu, and it’s ready to be used!
- ・This recipe uses 1 Tbsp sriracha sauce. Depending on your preference, add less or more. If you want to add more, I’d recommend after you taste the sriracha tofu salad at the very, very end.
- ・Pro tip: Sometimes, I put the marinating tofu in the freezer for 10-15 minutes to speed up the process of cooling it down. While it’s cooling down in the freezer, I chop the veggies.
This vegan Thai tofu salad recipe holds up well. It’s great for packed lunches, picnics, road trips, lunch or dinner.
Sriracha Tofu Salad
2 14 ounce packages of extra firm tofu, drained, pressed and diced into small cubes (see notes above)
Canola oil spray
⅓ cup reduced sodium soy sauce (OR gluten free tamari)
1 Tbsp sriracha sauce (see notes above)
1 Tbsp lime juice
1 Tbsp agave
1-2 Tbsp unsweetened creamy almond butter
½ cup finely chopped cucumber
½ cup finely chopped carrot
½ cup finely chopped red cabbage
½ cup finely chopped fresh cilantro
1-2 scallions, thinly sliced
1. First, you’ll prepare the tofu for the sriracha salad. Preheat the oven to 425º F. Line a large sheet pan with parchment. Spread the tofu across the parchment in a single layer.
2. Spray the tofu with the canola oil. Move the tofu around, spread into a single layer, and spray again with the canola oil.
3. Bake at 425º F for ~20 minutes (or until it crisps up), then flip and bake for another 10-15 minutes (or until it looks evenly crisped).
- 4. While the tofu is baking, put together the sriracha marinade. In a large mixing bowl, whisk together the soy sauce, sriracha, lime juice, and agave. Set aside.
5. After the tofu is done baking, immediately add it to sriracha tofu marinade. Stir it around for about 30 seconds to make sure it’s well coated, and then, set it aside to cool.
6. Once the tofu is completely cool, drain the marinade off into a second mixing bowl. Whisk the almond butter into the marinade in the second mixing bowl.
7. Add tofu, cucumber, carrot, red cabbage, cilantro and scallion to the second mixing bowl. Stir everything together, and taste the sriracha tofu salad. Not salty enough? Add more soy sauce. Want it spicier? Add more sriracha. Serve cold as a protein-packed Thai-inspired tofu salad or tofu filling for vegan wraps.