Cashew Crunch Salad

Author: Katie

This cashew crunch salad combines some really delicious flavors, textures and is packed with a whooping 27 grams of protein! Plus, it's reading in 20 minutes!

If you love this recipe as much as we do, click on the 5-stars below!

5 from 1 vote

Print Pin

Prep Time: 10

Cook Time: 10

Total Time: 20

Course: Salad

Cuisine: Asian-Inspired

Servings: 3 people

Equipment

1 cutting board + sharp knife
1 salad bowl

Ingredients

Crispy Tofu

1 block (350 g/ 12.3oz) extra-firm tofu
2 teaspoon paprika powder
2 teaspoon smoked paprika powder
2 tablespoon neutral vegetable oil *I used olive oil
3 tablespoon soy sauce

Salad

¼ head red cabbage *fineley shredded or chopped
2 carrots *peeled & & shredded
1 cup cooked edamame
2 celery stalks *diced
½ cucumber *seeds removed, diced
1 cup roasted cashews 140g
1 bunch of fresh cilantro *or parsley

Dressing

5 tablespoon rice wine vinegar
3 tablespoon olive oil
2 tablespoon toasted sesame oil
2 tablespoon maple syrup
1 teaspoon garlic powder or fresh garlic
pinch of salt

You can find detailed step-by step-photos above the recipe card.

Instructions

Preheat oven to 400°F (200°C).
Press the tofu. Place the tofu on a plate or cutting board and cover it with a clean kitchen cloth or paper towels. Use your hands to squeeze out any excess water.
1 block (350 g/ 12.3oz) extra-firm tofu
Grate the tofu using a grater. Transfer to a baking sheet lined with parchment paper. Add all the spices and mix well using your hands.
2 teaspoon paprika powder, 2 teaspoon smoked paprika powder, 2 tablespoon neutral vegetable oil, 3 tablespoon soy sauce
Roast for 25-30 minutes for a still soft tofu or 30-35 minutes for a more firm, crispy texture. Stir once or twice to ensure even baking.
Meanwhile prepare the dressing. Whisk together all the dressing ingredients and set aside.
5 tablespoon rice wine vinegar, 3 tablespoon olive oil , 2 tablespoon toasted sesame oil, 2 tablespoon maple syrup, 1 teaspoon garlic powder or fresh garlic, pinch of salt
Once the tofu is crispy, remove from the oven and let cool for about 10 minutes.
Toss together all the salad ingredients including the tofu. Drizzle with salad dressing and serve!
¼ head red cabbage, 2 carrots, 2 celery stalks, ½ cucumber, 1 cup cooked edamame, 1 cup roasted cashews, 1 bunch of fresh cilantro
Taste and adjust salt. This recipe only uses salt in the dressing- feel free to add a pinch of salt to the salad as well.

Video

Notes

Wash veggies: Make sure you give all your veggies a proper wash before using them.
Tofu texture: Make sure to taste the shredded tofu after around 25 minutes. If the texture is still too soft for you liking, keep roasting it for a couple of minutes longer. Make sure not to overdo it though or you'll end up with dry tofu shreds
Roasted cashews: I highly recommend using roasted cashews over plain, simply because they add even more flavors. You can definitely also roast the cashews at home yourself.
Cutting cabbage: Cutting cabbage properly is essential for achieving the right texture in your salad. Slice it into thin strips using a sharp knife or use a mandoline slicer for even, fine shreds.
Smoked paprika: Don't skip the smoked paprika powder- it adds some deliciously smoky flavors to the tofu. If you can't find any, liquid smoke would also be an option.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

Tried this recipe?Leave a rating and comment telling us how you liked it! Or tag @wholefoodsoulfood__kitchen on Instagram so we can admire your creations!