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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


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



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


  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


  • 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


  • 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