This Asian inspired fusion salad is hearty, vibrant and vegan friendly. Packed with vegetables plus tofu and edamame for protein, this salad makes for a filling meal or substantial side dish. It’s simple to prepare and served warm.
Ingredients You’ll Need
The full recipe card with exact measurements and timings is waiting for you right at the bottom, ready for you to save or print whenever you’re ready:
- red cabbage
- curly kale
- extra firm tofu
- soy sauce
- extra virgin olive oil
- red capsicum
- carrot
- fresh coriander/cilantro
- shelled edamame
- smooth peanut butter
- water
- lime
- soy sauce
- fresh ginger
- garlic
- smoked paprika
Instructions
Follow along with this step-by-step guide to make your Baked Cabbage and Tofu Satay Salad. All the exact times, temperatures, and measurements are in the recipe card below:
Step one: Preheat your oven and line your trays. Cube the tofu, toss it with soy sauce and a splash of olive oil, then let it soak up those flavors while you get the veggies ready.
Step two: Slice the cabbage into thick rounds and strip the kale leaves from their stems. Give both a good massage with olive oil, salt, and pepper.
Step three: Then, spread them cabbage and kale on separate baking trays and pop them into the oven. At the same time, bake your marinated tofu until golden and crispy on the outside.
Step four: Whip up your peanut sauce by stirring everything together until smooth.
Step five: Toss together all your roasted veggies, tofu, fresh red capsicum, carrot, edamame, and coriander in a big bowl. Drizzle your sauce over your salad, toss gently, and done!
Baked Cabbage and Tofu Satay Salad
Ingredients
Salad
- 1 small red cabbage sliced into 2.5cm thick rounds
- 1/2 bunch curly kale
- 450 g extra firm tofu pressed
- 1/3 cup soy sauce
- olive oil extra virgin
- 1 red capsicum julienned
- 2 carrot julienned
- 1/2 bunch coriander/cilantro stems removed, roughly chopped
- 1 cup edamame shelled, thawed
Peanut Sauce
- 1/3 cup smooth peanut butter natural
- 1/4 cup water
- 1 lime juiced
- 2 tbsp soy sauce
- 1 tsp ginger minced
- 2 cloves garlic minced
- 1/2 tsp smoked paprika
Instructions
- Preheat your oven to 400°F (200°C). Line two baking sheets.
- Slice the pressed tofu into roughly 2cm size cubes. Transfer tofu pieces to a baking tray, add the soy sauce and a drizzle of olive oil, toss until well coated. Leave to marinate for 10 minutes.
- While the tofu is marinating, slice the cabbage and remove the kale stems so you are left only with leaves.
- Place the cabbage onto one of the baking sheets and the kale on the other. Drizzle both with a lug of olive oil and sprinkle with salt and pepper. Massage the oil into the veggies with your hands to coat evenly, then spread them out in a single layer.
- Transfer both veggie trays to the oven. Roast the kale for 20 minutes until crispy, then set aside to cool. Roast the cabbage for 45 minutes or until the cabbage edges are crispy and caramelized. Once the cabbage has cooled, slice into bite size pieces.
- Transfer the tofu into the oven and bake for about 25-30 minutes, flipping halfway through, until the tofu is golden brown and crispy.
- In a large mixing bowl, combine the roasted cabbage, kale, edamame, baked tofu, red capsicum, carrot, and cilantro. Toss everything together to combine.
Peanut Sauce
- In a small bowl, mix together the peanut sauce ingredients until smooth. Add more water if a thinner consistency is preferred.
- Drizzle the satay peanut sauce over the salad and toss gently until the vegetables, tofu, and edamame are coated with the sauce. Serve immediately.
Video
sarah says
Quintessential home-cooked goodness.
Hong Nguyen says
WOW this was amazing!