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Vegan Thai Salad With Peanut Dressing Recipe

This Vegan Thai Salad With Peanut Dressing Recipe is fantastic! It’s made with tofu, lots of veggies, like bell peppers, purple cabbage, and my favorite peanut butter salad dressing.

The salad is a variety that wants to be more than a simple side dish. It wants to shine in the spotlight!

It makes salads almost feel like punishment – especially since there is a guy at the table next to you having lasagna. Swapping between the ranch and vinaigrette dressings is not particularly exciting. I feel like a cow that has been moved between pastures.

Thai food is incredibly refreshing, and it’s easy to make. My sister and I love this vegan Thai salad lately, and we thought you guys might also enjoy it, so here it is. And hope we shed some pounds too. Lol!!!

Some other vegan recipes which you will find on my blog are – Vegan Stuffed Bell Peppers, Baingan Matar Methi Sabzi. 

Sharing is caring! LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!

Vegan Thai Tofu Salad With Peanut Dressing
These salad ingredients are vegan, gluten-free, and packed with nutrients for lunch. They contain carrots, cabbage, bell peppers, snow peas, and tofu.

This Vegan Thai Salad is one of our favorite summer dishes and we have been making it a lot lately as well. Here is what we came up with.

One fine day after work I went out with my best friend for lunch at a cafe and this is where I found this dish and it was so yummy that I decided immediately to include this in my blog. When I made it my sister went gaga over this delicious salad. 

It is beautiful and colorful, the salad dressing is made with peanut butter (yum!) and the salad itself is made with peanut butter.

Also, it’s simple and healthy, ready in 15 minutes. If you like to try something new, make a special treat for your family, or make something healthy and natural for your guests, this recipe is for you.

Several of these salad ingredients are fresh, affordable, and packed with nutrients and fiber. Toss it all together with a fresh homemade peanut sauce for a colorful and crispy Thai-inspired salad.

Check out the Vegan Thai Salad With Peanut Dressing Recipe Video :

About Vegan Thai Salad With Peanut Dressing Recipe

In this salad, there is a great deal of chopping. That’s really all it takes, just a little chopping.

Possibly you may be unaware that a mandoline is a slicer that’s used for finely, evenly, and quickly slicing almost anything. Even your fingers. So be careful. I have used a knife to chop my salads into juliennes mostly.

There are two ways you can make tofu. Either you can make it right before serving, so it will be warm, or make it ahead of time, refrigerate it, and then add it to the salad cold. But I will prefer a little warm shallow fried tofu in my salad.

Moreover, you do not have to worry about missing out on this salad. You are not out of cucumber, or perhaps short on radishes, or maybe you’re not a fan of tofu, or maybe you just do not want to eat it.

Once you have the main ingredients and are able to add the peanut sauce which I made here from scratch completes the dish, you’re all set.

This Vegan Thai Tofu Salad With Peanut Dressing is,

  • Vegan
  • Gluten-Free
  • High in Protein
  • Easy to make
  • Customizable
  • Inexpensive
  • Healthy

Vegan Thai Tofu Salad With Peanut Dressing

Ingredients

For Salad :

For Salad Dressing :

Baby spinach – The salad tastes best when served with freshly-chopped baby spinach. Frozen spinach may become mushy after thawing. Fresh baby spinach can be preserved in the refrigerator for a few days with paper towels.

Wash them under running water before using them in the salad. Wrap them up in paper towels after cleaning them. Store them in the fridge.

Vegetables – This delicious salad combines iceberg lettuce, onion, purple cabbage, carrots, coriander leaves, and red bell peppers with a delicious peanut butter dressing. You can use green cabbage, which gives it a great texture, while the purple cabbage gives it a really beautiful color.

Salad Dressing – I have used simple ingredients for dressing: cooled coconut milk, hot cayenne pepper, rice vinegar, and red chilly flakes, peanut butter, maple syrup, ginger paste, sea salt, and black pepper.

Avocados, raw mangoes/ripe mangoes, chopped cilantro, and raw mint leaves are delicious alternatives to green onions which you can also add.

Peanuts – I added peanuts as well, as they enhance the nutrition of this salad even more. Other nuts of your choice can be added too. 

Sesame seeds – To serve, I sprinkled the top with roasted sesame seeds. I used white sesame seeds, but black sesame seeds can be used as well.

Herbed or masala tofu – This dish looks great, is packed with good stuff, and is a great source of protein thanks to the tofu. So yeah, it’s the main event if you’d like.

Sesame oil – You can use any olive oil but Vegan Thai salad mainly uses sesame oil as it gives a more Asian flavor. I personally like it because two important antioxidants found in sesame oil are sesamol and sesaminol. These compounds may exert a powerful effect on human health. 

Wai Wai Noodles – With a few fresh ingredients, you can enjoy this delicious instant noodle dish as a tasty salad as well.

Tamari Sauce – Tamari, not soy sauce, should be used if you’re gluten-free.

Maple syrup – Instead of honey use maple syrup to make it vegan

How to make Vegan Thai Salad With Peanut Dressing Recipe step by step with photo:

  1. Heat a griddle on medium flame and add 2 tsp raw peanuts on a medium flame for 1 minute. After roasting take it out in a bowl and keep it aside.
    Vegan Thai Tofu Salad With Peanut Dressing
  2. Heat 1 tbsp sesame oil once it smokes add 200 gms masala tofu. Fry both sides for one minute till golden brown. Take them out and keep them aside.
  3. The same pan can also be used to heat one tablespoon of sesame oil. Add 1/2 cup onion julienne. Saute for 1 minute. Add 1 tsp ginger paste and 1 tbsp of garlic finely chopped. Fry till raw smell goes away.
  4. Add 1 medium red bell pepper julienne, 1/2 cup carrot julienne, and 1cup purple cabbage Julienne. Saute for 2min on medium flame.
  5. Add 3 tbsp green peas. Saute for 30 secs.
  6. Add 8 to 10 leaves of baby spinach. Add salt to taste. Saute for 30 secs. Dispose of it on a plate once the gas has been turned off.
  7. Now for salad dressing, take a bowl to add 2 tbsp of peanut butter, 1/2 tsp ginger paste,1 1/2 tsp maple syrup, 1 tsp tamari sauce. Whisk everything together.
  8. Add 1/2 cup coconut milk. whisk everything nicely.
  9. Add 1/2 tsp of rice vinegar, add 1/2 tsp of lemon juice, add 1 tsp of chilly flakes, add black pepper to taste, add 1/2 tsp of cayenne powder and add 1/2 tsp of sea salt. Whisk everything together. Add little chopped coriander leaves.

  10. Take another bowl to add chopped lettuce leaves. Pour the mixture.
  11. Add 4 tbsp of raw wai wai instant noodles. Add some more coriander leaves and add the 2 tsp roasted peanuts.
  12. Add all the fried masala tofu and mix everything together.
  13. Transfer the salad to another bowl now add peanut butter salad on top of it, and sprinkle with coriander leaves or parsley and sesame seeds.
  14. Salad is ready. Enjoy😊Vegan Thai Tofu Salad With Peanut Dressing

Important Suggestion To Keep In Mind

  • Those who cannot eat peanut butter may swap for another nut butter or any healthy fat of their choice.
  • For Vegan’s honey can be substituted for maple syrup or agave nectar.
  • It doesn’t matter what kind of sweetener you use.
  • Tamarin/soy sauce can be replaced with coconut aminos or salt if you don’t like soy.
  • Any hot sauce can be used, or cayenne pepper or other chili pepper can also be used.
  • Feel free to use your favorite vegetables, fruits, and ingredients.
  • Either black sesame seeds or white sesame seeds would be fine for garnishing.
  • Use a gluten-free soy sauce or you can use tamari sauce if you’d like this salad to be gluten-free.

Putting the salad together

The other ingredients for your tofu salad will look like this:

  1. Chopped iceberg lettuce
  2. A cooked mixture of onions, bell peppers, carrots, cabbage juliennes.
  3. Sliced cucumber if you like too (Optional)
  4. Chopped spring onion (also called salad onions or green onions) (Optional)
  5. Roasted peanuts
  6. Peanut salad dressing
  7. Wai wai instant noodles
  8. Chopped coriander leaves or basil
  9. Sesame Seeds
  10. Avocado if you like (Optional)

Storage Suggestion

Keep leftovers in the fridge. Make sure you use them within a day or two. Please note that this is fresh food. It will not last for very long.

Serving Suggestion

Serve it with peanut butter dressing. I made some delicious cheese olive bread toast on the sides and some red wine makes it so heavenly.

In the end, garnish with the crushed roasted peanuts (so they stay crunchy) and the chopped scallion if you like.

Frequently Asked Questions

Which Tofu Is Best For Salad?

It’s best to use extra firm or firm tofu when we use it in a salad. We press it even firmer before marinating it and deep-frying it.

It will deteriorate far too much if you use regular or soft tofu, so use extra firm tofu that holds its shape when stirred into the salad. Pressed tofu holds its shape best.

Can you use orange juice in peanut dressing?

The authentic peanut butter dressing has a delicious brightness thanks to a secret ingredient that is orange juice. Add 4 tbsp and you are good to go.

How to make the side cheese toast bread?

Take bread and roast on a pan one side on the lowest flame then flip the side and then top it with a cheese slice and add your favorite toppings. Cover it till cheese melts on the lowest flame. Bread cheesy toast is ready to enjoy with this delicious salad.

 

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Vegan Thai Tofu Salad With Peanut Dressing

Vegan Thai Salad With Peanut Dressing Recipe


  • Author: Sanchita Dey
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x

Description

These salad ingredients are vegan, gluten-free, and packed with nutrients for lunch. They contain carrots, cabbage, bell peppers, snow peas, and tofu.


Ingredients

Scale

For salad:

  • 1 medium – Lettuce iceberg
  • 3 tbsp – Green peas
  • 1 tbsp – Garlic finely chopped
  • 8 to 10 – Baby spinach leaf’s
  • 1/2 cup – Onion Julienne
  • 1 medium – Red bell peppers(capsicum) julienne
  • 1/2 cup – Carrot julienne
  • 1 cup – Purple cabbage Julienne
  • 200 gms – Masala tofu or herbed tofu
  • 1 tsp – Ginger paste
  • 2 tsp – Raw Peanuts
  • 1 tbsp – Sesame oil
  • 1 tbsp – Sea salt
  • 4 tbsp – Raw wai wai noodles for garnishing

For peanut butter dressing:

  • 1/2 cup – Coriander leaves chopped
  • 1/2 cup – Coconut milk
  • 1/2 tsp – Cayenne Powder
  • 1/2 tsp – Rice vinegar
  • 1 tsp – Red chilly flakes
  • 2 tbsp– Peanut butter
  • 1 & 1/2 tsp – Maple syrup
  • 1/2 tsp – Lemon juice
  • 1/2 tsp – Ginger paste
  • 1/2 tsp – Sea salt
  • 1 tsp – Tamari sauce
  • Black pepper to taste

Instructions

  1. Heat a griddle on medium flame and add 2 tsp raw peanuts on a medium flame for 1 minute. After roasting take it out in a bowl and keep it aside.
    Vegan Thai Tofu Salad With Peanut Dressing
  2. Heat 1 tbsp sesame oil once it smokes add 200 gms masala tofu. Fry both sides for one minute till golden brown. Take them out and keep them aside.
  3. The same pan can also be used to heat one tablespoon of sesame oil. Add 1/2 cup onion julienne. Saute for 1 minute. Add 1 tsp ginger paste and 1 tbsp of garlic finely chopped. Fry till raw smell goes away.
  4. Add 1 medium red bell pepper julienne, 1/2 cup carrot julienne, and 1cup purple cabbage Julienne. Saute for 2min on medium flame.
  5. Add 3 tbsp green peas. Saute for 30 secs.
  6. Add 8 to 10 leaves of baby spinach. Add salt to taste. Saute for 30 secs. Dispose of it on a plate once the gas has been turned off.
  7. Now for salad dressing, take a bowl to add 2 tbsp of peanut butter, 1/2 tsp ginger paste,1 1/2 tsp maple syrup, 1 tsp tamari sauce. Whisk everything together.

  8. Add 1/2 cup coconut milk. whisk everything nicely.
  9. Add 1/2 tsp of rice vinegar, add 1/2 tsp of lemon juice, add 1 tsp of chilly flakes, add black pepper to taste, add 1/2 tsp of cayenne powder and add 1/2 tsp of sea salt. Whisk everything together. Add little chopped coriander leaves.

  10. Take another bowl to add chopped lettuce leaves. Pour the mixture.
  11. Add 4 tbsp of raw wai wai instant noodles. Add some more coriander leaves and add the 2 tsp roasted peanuts.
  12. Add all the fried masala tofu and mix everything together.
  13. Transfer the salad to another bowl now add peanut butter salad on top of it, and sprinkle with coriander leaves or parsley and sesame seeds.
  14. Salad is ready. Enjoy😊Vegan Thai Tofu Salad With Peanut Dressing

Notes

  • Those who cannot eat peanut butter may swap for another nut butter or any healthy fat of their choice.
  • For Vegan’s honey can be substituted for maple syrup or agave nectar.
  • It doesn’t matter what kind of sweetener you use.
  • Tamarin/soy sauce can be replaced with coconut aminos or salt if you don’t like soy.
  • Any hot sauce can be used, or cayenne pepper or other chili pepper can also be used.
  • Feel free to use your favorite vegetables, fruits, and ingredients.
  • Either black sesame seeds or white sesame seeds would be fine for garnishing.
  • Use a gluten-free soy sauce or you can use tamari sauce if you’d like this salad to be gluten-free.
  • Category: Entree, Sides, Gluten-free
  • Method: Stove-Top
  • Cuisine: Vegan

Nutrition

  • Calories: 303 Kcal
  • Sugar: 10.6g
  • Sodium: 763mg
  • Fat: 16.9g
  • Saturated Fat: 2.7g
  • Carbohydrates: 22.5g
  • Fiber: 7.3g
  • Protein: 17.9g

Keywords: tofu salad, vegan tofu salad

Note: A rough estimate of nutrition is provided.

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5 Comments

  • Peggy
    March 15, 2021 1:23 am

    I definitely will try this recipe but am wondering about the tofu. I have never seen a flavoured tofu except dessert tofu. Would it work to marinate the tofu for a bit with a garam masala spice before cooking? Or if wanting the herbed one, what kind of herbs would you add?

    • Sanchita Dey
      March 17, 2021 10:09 am

      Thank you for showing interest in this recipe Peggy. I have used herbed tofu from the store but, yes if you want to get a masala flavoured tofu you can marinate them with some garam masala spice and coriander paste. Marinate for half an hour then shallow fry or air fry them. It will give a nice flavour. But if you want the herbed one then garlic powder, dried basil, dried rosemary, dried oregano and a dash of freshly ground black pepper will serve the purpose. Hope it helps. Thank you.

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