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Vegan edamame and crispy tofu salad with red cabbage, carrot and sesame lime dressing
Emily Carter

High Protein Edamame and Crispy Tofu Salad

5 from 1 vote
A vegan high protein salad with 32g of protein and 11g of fiber per serving. Crispy tofu and edamame over red cabbage and carrot in a sesame lime dressing.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 3
Course: Salad
Cuisine: Asian
Calories: 400
Ingredients Method Notes

Ingredients
  

Salad
  • 300 g 10.5 oz firm tofu, pressed and cubed
  • 300 g 2 cups shelled edamame, cooked
  • 200 g 2½ cups red cabbage, shredded
  • 150 g 1⅓ cups carrot, grated
  • 40 g 4 scallions, sliced
  • 10 g 1 tablespoon sesame seeds
Sesame lime dressing
  • 20 g 1½ tablespoons toasted sesame oil
  • 30 g 2 tablespoons fresh lime juice
  • 20 g 4 teaspoons soy sauce
  • 10 g 2 teaspoons fresh ginger, grated
  • 6 g 2 small cloves garlic, grated

Method
 

Prepare
  1. Press the tofu under something heavy for at least 15 minutes, then cut it into ¾-inch cubes and pat the cut faces dry.
  2. Boil the edamame for 4 to 5 minutes, drain, and rinse under cold water.
  3. Shred the cabbage, grate the carrot and slice the scallions.
  4. Whisk the sesame oil, lime juice, soy sauce, grated ginger and garlic together.
Cook and assemble
  1. Heat a nonstick pan until hot and add the tofu dry, without oil. Cook 4 to 5 minutes per side without moving it, turning only twice, until golden and crisp.
  2. Toss the cabbage, carrot, scallions and edamame with the dressing, then top with the hot tofu and scatter with sesame seeds. Serve immediately.

Notes

  • The sesame oil is for the dressing only. It has a low smoke point and turns bitter in a hot pan.
  • Reduced-sodium soy sauce brings the salad from 442 mg to about 295 mg of sodium per serving.
  • For a crisper shell, toss the pressed tofu in a tablespoon of cornstarch and use a little oil in the pan. This adds roughly 20 calories and 4 g of carbohydrate per serving.