If you’re looking for a vibrant, protein-packed meal that’s both refreshing and satisfying, this Grilled Tofu Salad with Peanut Dressing is about to become your new favorite. I’ve perfected this recipe to bring you a perfect balance of textures and flavors, combining crispy grilled tofu, fresh vegetables, and a creamy peanut dressing that ties everything together beautifully.
Ingredients
For the Grilled Tofu:
- 1 block (14 oz) extra-firm tofu, pressed and cut into 1-inch thick slices
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
For the Peanut Dressing:
- 3 tablespoons natural peanut butter
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey (use maple syrup for vegan option)
- 1 teaspoon grated ginger
- Hot water to thin (about 2-3 tablespoons)
For the Salad:
- 4 cups mixed salad greens
- 1 red bell pepper, sliced
- 1 cucumber, ribboned
- 2 carrots, julienned
- ¼ cup chopped peanuts
- Fresh cilantro for garnish
Instructions
- Press your tofu for at least 30 minutes to remove excess moisture. I like to wrap it in paper towels and place something heavy on top.
- While the tofu is pressing, whisk together all the peanut dressing ingredients in a bowl until smooth. Add hot water gradually until you reach your desired consistency.
- Mix soy sauce, sesame oil, and garlic powder in a shallow dish. Place the tofu slices in this marinade for 15-20 minutes.
- Preheat your grill or grill pan to medium-high heat. Oil the grates lightly to prevent sticking.
- Grill the tofu for 4-5 minutes per side until you see nice grill marks and the tofu is heated through.
- Assemble your salad by arranging the greens, vegetables, and grilled tofu in bowls.
- Drizzle with the peanut dressing, sprinkle with chopped peanuts, and garnish with cilantro.
Cook Time and Serving Size
Prep Time: 45 minutes (including pressing tofu)
Cook Time: 10 minutes
Total Time: 55 minutes
Servings: 4
Recipe Notes
- For the crispiest tofu, make sure to press out as much moisture as possible. The drier the tofu, the better it will grill.
- If you don’t have a grill, a grill pan or even a regular skillet will work fine. Just make sure it’s well-heated before adding the tofu.
- The peanut dressing can be made ahead and stored in the refrigerator for up to 5 days. Just bring it to room temperature and whisk before using.
- Feel free to customize the vegetables based on what you have on hand. Edamame, snow peas, or shredded cabbage make great additions.
- If you’re allergic to peanuts, substitute with almond butter and crushed almonds for a similar flavor profile.
Grilled Tofu Salad with Peanut Dressing
A vibrant, protein-packed meal that's both refreshing and satisfying, combining crispy grilled tofu, fresh vegetables, and a creamy peanut dressing.
Ingredients
- 1 block 14 oz extra-firm tofu, pressed and cut into 1-inch thick slices
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 3 tablespoons natural peanut butter
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey use maple syrup for vegan option
- 1 teaspoon grated ginger
- Hot water to thin about 2-3 tablespoons
- 4 cups mixed salad greens
- 1 red bell pepper sliced
- 1 cucumber ribboned
- 2 carrots julienned
- ¼ cup chopped peanuts
- Fresh cilantro for garnish
Instructions
- Press your tofu for at least 30 minutes to remove excess moisture.
- Whisk together all the peanut dressing ingredients in a bowl until smooth. Add hot water gradually until you reach your desired consistency.
- Mix soy sauce, sesame oil, and garlic powder in a shallow dish. Place the tofu slices in this marinade for 15-20 minutes.
- Preheat your grill or grill pan to medium-high heat. Oil the grates lightly to prevent sticking.
- Grill the tofu for 4-5 minutes per side until you see nice grill marks and the tofu is heated through.
- Assemble your salad by arranging the greens, vegetables, and grilled tofu in bowls.
- Drizzle with the peanut dressing, sprinkle with chopped peanuts, and garnish with cilantro.
