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.

Bowl of salad on marble benchtop surrounded by fresh vegetables and a linen napkin.

Baked Cabbage and Tofu Satay Salad

Course Salad

Cuisine Asian

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 470kcal

Cost $16

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.