Ok. I know this is simple, but OH MY GOD it is so good! I made this a few weeks ago and Pia and I ate the entire platter pictured here. And it didn’t take long either! I am home in Seattle for the week and was just thinking about what I want to do for dinners this week when this salad caught my eye. Since I pretty much started drooling just thinking about it, I figured today was a good day to share it with you!

Sesame Cabbage Salad with avocado and crispy tofu (vegan and gluten-free) from HeatherChristo.com

I love how many flavors and textures this salad has. The dressing is so zesty and yummy and paired with the crunchy, peppery red cabbage, creamy avocado and crispy/soft tofu you have a pretty perfect bite.

Sesame Cabbage Salad with avocado and crispy tofu (vegan and gluten-free) from HeatherChristo.com

I think you could most definitely add a few more veggies if you were so inclined (think red and yellow peppers, finely sliced cucumbers or add savoy or nappa cabbage to the mix.) But if you have veggie lovers in your house, you could absolutely serve this as a main course, or alongside a pot of soup and have a very satisfying and delicious meal.

Sesame Cabbage Salad with avocado and crispy tofu (vegan and gluten-free) from HeatherChristo.com

Sesame Cabbage Salad with Crispy Tofu
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cabbage Salad:
  • 1 head of finely shredded purple cabbage
  • 3 scallions, finely sliced
  • Sesame Dressing:
  • 2 cloves garlic
  • ¼ cup tahini
  • 3 tablespoons sesame oil
  • 2 tablespoons agave
  • ¼ cup rice vinegar
  • 2 tablespoons hot water
  • Kosher salt
  • Crispy Tofu:
  • 1 pound tofu, drained and patted dry, cut into 1 ½” cubes
  • Kosher salt
  • Vegetable oil for frying
Instructions
  1. In a large bowl, add the cabbage and the scallions.
  2. In the jar of a blender, combined the garlic, tahini, sesame oil, agave and vinegar. Puree on high until smooth. If it is too thick, add the hot water and shake or whisk it in until it’s the right texture. Season to taste with kosher salt and drizzle over the cabbage. Toss the salad until well coated and let sit (cabbage is very hearty so it will stand up well to the dressing while you fry the tofu.)
  3. Pat the tofu cubes dry and leave them to drain on a paper towel. Sprinkle all of the cubes with kosher salt. Bring a small pot, half full of vegetable oil to 375 degrees. I use a thermometer to make sure it’s right! Then gently put about 5-7 cubes of tofu (depending on the size of pot) in the hot oil and fry for a minute or two until golden and crispy on the outside. Quickly drain them on a papertowel and then add to the salad along with the avocado chunks. Serve immediately.

Print Recipe  
Categorized: Bowls, Cane Sugar Free, Dairy Free, Dinner, Egg Free, Gluten Free, Nut Free, Salad, Vegan, Vegetarian
Tagged: , , , , , ,

Ok. I know this is simple, but OH MY GOD it is so good! I made this a few weeks ago and Pia and I ate the entire platter pictured here. And it didn’t take long either! I am home in Seattle for the week and was just thinking about what I want to do for dinners this week when this salad caught my eye. Since I pretty much started drooling just thinking about it, I figured today was a good day to share it with you!

Sesame Cabbage Salad with avocado and crispy tofu (vegan and gluten-free) from HeatherChristo.com

I love how many flavors and textures this salad has. The dressing is so zesty and yummy and paired with the crunchy, peppery red cabbage, creamy avocado and crispy/soft tofu you have a pretty perfect bite.

Sesame Cabbage Salad with avocado and crispy tofu (vegan and gluten-free) from HeatherChristo.com

I think you could most definitely add a few more veggies if you were so inclined (think red and yellow peppers, finely sliced cucumbers or add savoy or nappa cabbage to the mix.) But if you have veggie lovers in your house, you could absolutely serve this as a main course, or alongside a pot of soup and have a very satisfying and delicious meal.

Sesame Cabbage Salad with avocado and crispy tofu (vegan and gluten-free) from HeatherChristo.com

Sesame Cabbage Salad with Crispy Tofu
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cabbage Salad:
  • 1 head of finely shredded purple cabbage
  • 3 scallions, finely sliced
  • Sesame Dressing:
  • 2 cloves garlic
  • ¼ cup tahini
  • 3 tablespoons sesame oil
  • 2 tablespoons agave
  • ¼ cup rice vinegar
  • 2 tablespoons hot water
  • Kosher salt
  • Crispy Tofu:
  • 1 pound tofu, drained and patted dry, cut into 1 ½” cubes
  • Kosher salt
  • Vegetable oil for frying
Instructions
  1. In a large bowl, add the cabbage and the scallions.
  2. In the jar of a blender, combined the garlic, tahini, sesame oil, agave and vinegar. Puree on high until smooth. If it is too thick, add the hot water and shake or whisk it in until it’s the right texture. Season to taste with kosher salt and drizzle over the cabbage. Toss the salad until well coated and let sit (cabbage is very hearty so it will stand up well to the dressing while you fry the tofu.)
  3. Pat the tofu cubes dry and leave them to drain on a paper towel. Sprinkle all of the cubes with kosher salt. Bring a small pot, half full of vegetable oil to 375 degrees. I use a thermometer to make sure it’s right! Then gently put about 5-7 cubes of tofu (depending on the size of pot) in the hot oil and fry for a minute or two until golden and crispy on the outside. Quickly drain them on a papertowel and then add to the salad along with the avocado chunks. Serve immediately.

Recipe by Heather Christo (http://heatherchristo.com)