Baked Tofu Salad with Sprouts & Sesame Seeds

A Plant-Powered Bowl of Crunch

If you're looking for a salad that satisfies both your taste buds and your hunger, look no further than this vibrant, protein-packed bowl. Inspired by fresh Asian flavors and full of texture, this Baked Tofu Salad with Sprouts & Sesame Seeds is a weekday hero.

What makes this salad shine? It’s the balance. The crisp crunch of shredded carrots and cabbage, the nutty earthiness of toasted sesame seeds, the bright pop of microgreens, and—of course—the golden, savory baked tofu. This salad is not just a side dish—it’s the main event.

Perfect for meal prep or a quick lunch, it’s totally customizable and endlessly satisfying.

🥢 Baked Tofu Salad with Sprouts & Sesame Seeds

Serves: 2
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

For the Baked Tofu:

• 1 block (14 oz) extra-firm tofu, drained and pressed

• 1 tbsp tamari or soy sauce

• 1 tbsp sesame oil

• 1 tsp rice vinegar

• 1/2 tsp garlic powder

• 1/2 tsp ground ginger

• Pinch of salt and pepper

For the Salad:

• 2 cups shredded green cabbage

• 1 cup shredded carrots

• 1/2 cup microgreens or sprouts (like sunflower, radish, or broccoli)

• 1 scallion, thinly sliced

• 1 tbsp toasted sesame seeds

Optional Add-ins:

• Sliced avocado

• Cooked quinoa or brown rice

• Edamame

• Sriracha or chili crisp for heat

For the Dressing:

• 2 tbsp tahini

• 1 tbsp lemon or lime juice

• 1 tbsp tamari or soy sauce

• 1 tsp maple syrup or honey

• 2–3 tbsp warm water to thin

• Pinch of salt

🔪 Instructions

1. Prepare the tofu:

   • Preheat oven to 400°F (200°C).

   • Cut pressed tofu into 1-inch cubes and toss in a bowl with tamari, sesame oil, vinegar, garlic powder, ginger, salt, and pepper.

   • Spread on a parchment-lined baking sheet and bake for 25–30 minutes, flipping halfway through, until golden and crisp at the edges.

2. Assemble the salad:

   • In a large bowl, toss cabbage, carrots, scallions, and microgreens.

   • Whisk dressing ingredients together until smooth and creamy.

3. Serve:

   • Plate the salad, top with warm tofu cubes, drizzle with dressing, and sprinkle with sesame seeds.

   • Optional: Garnish with avocado slices or chili crisp.

💡 Pro Tips + Add-Ons

• Make it a meal: Serve over soba noodles or rice for a more filling option.

• Add crunch: Crushed peanuts or crispy wonton strips are a fun texture twist.

• Pack it ahead: Keep the tofu and dressing separate until ready to eat for maximum freshness.

Let your lunch bowl be the envy of every desk. 💁‍♀️ This tofu salad isn’t just clean and colorful—it’s craveable.

Want more plant-forward bowls like this? Subscribe to my newsletter or explore my latest recipes on The Dirt on Vegetables.