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Crispy Tofu Salad with Strawberry Vinaigrette

Refreshing vegan salad that can be a complete meal or a side dish.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dinner, lunch, Salad
Cuisine: Vegan
Keyword: Fried Tofu, strawberry vinaigrette, Vegan Salad
Servings: 4


Fried Tofu

  • 8 oz. extra firm tofu cubed
  • 2 tbsp corn starch
  • 1/2 tsp sea salt
  • 2 tbsp vegetable oil

Strawberry Vinaigrette

  • 10 strawberries
  • 1.5 tbsp olive oil
  • 1 tbsp agave syrup
  • 1 tbsp apple cider vinegar
  • sea salt & pepper to taste


Crispy Tofu

  • Boil enough water to cover tofu.
  • Drain cubed tofu, and place it in boiling water. After water returns to a boil, let it cook for 30 seconds, then drain tofu and place it into a bowl.
  • Add 2 tbsp corn starch to the bowl and toss to coat tofu.
  • In a large pan add 2 tbsp vegetable oil and heat on medium-low heat.
  • Once oil is hot, add tofu and cook until you get all sides light golden-brown. Stir every minute or so. Once tofu is done remove it from heat and set aside.

Strawberry Vinaigrette Dressing

  • In a food processor combine 10 strawberries, 1.5 tbsp olive oil, 1 tbsp agave syrup, 1 tbsp apple cider vinegar, and dashes of sea salt & pepper. Process until smooth.

Making the Salad

  • Add salad / spinach / cabbage slaw into a large bowl. Top with crispy tofu, and strawberry vinaigrette dressing. Enjoy!