Hot-and-Cool Tofu Teriyaki Salad
Recipe type: Salad
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
This sizzling salad features tofu that’s been cooked in tasty teriyaki sauce. Edamame (fresh green soybeans) and cashews add even more protein and a lot of flavor.
  • 14- to 16-ounce tub extra-firm tofu
  • 1 tablespoon olive oil
  • ¼ cup teriyaki sauce, homemade or purchased, plus more for salad
  • Mixed baby greens, as needed
  • 1 cup or so cherry or grape tomatoes, halved
  • 1 cup cooked shelled edamame (fresh green soybeans)
  • ½ cup grated or sliced carrot
  • ½ cup toasted cashews
  • 1 tablespoon rice vinegar or apple cider vinegar
  • Freshly ground pepper to taste
  1. Cut the tofu into 6 slabs crosswise and blot very well with paper towel or a clean tea-towels. Better yet, press ahead of time in a tofu press if you own one.
  2. Cut each slab in half to make two squares, then cut each square on the diagonal to make two triangles. Or, just cut into dice if you prefer.
  3. Heat the oil and teriyaki sauce in a medium skillet or stir-fry pan. Add the tofu and cook over medium-high heat until it browns and gets a little crusty here and there, stirring often. This will take about 10 minutes.
  4. Line a serving platter with the greens. Scatter the tomatoes, edamame, carrot, and cashews over the greens, then drizzle with vinegar. Grind some pepper over the surface.
  5. At the last minute, scatter the tofu over the salad. Serve at once; pass around extra teriyaki sauce for individual servings (I know, it sounds odd to put teriyaki sauce on salad, but in this case, it works!).
Recipe by VegKitchen at