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Korean Cabbage Salad with Tofu

Dish Type: More-than-Salads


  • 1lb Extra-Firm Tofu, drained and patted dry
  • 1/2 cup Soy Sauce
  • 5 cups shredded Cabbage
  • 2 medium Carrots, shredded
  • 3 Green Onions, minced
  • 2 Garlic cloves, minced
  • 1 tablespoon minced Fresh Ginger
  • 1 tablespoon Light Brown Sugar
  • 1 teaspoon Asian Chili Paste
  • 1/4 cup Rice Vinegar
  • 3 tablespoons Toasted Sesame Oil
  • 3 tablespoons Water


Preheat the oven to 375 degrees F. Lightly oil a baking sheet and set aside.

Cut the tofu into 1/2-inch slabs and press well to remove any excess water.  Cut the slabs into 1/2-inch cubes and toss with 1/4 cup of the soy sauce.  Arrange the tofu on the prepared baking sheet and bake for 30 minutes.  Remove from the oven and set aside to cool.

In a large bowl, combine the cabbage, carrots, and green onions.  Set aside.

In a small bowl, combine the garlic, ginger, sugar, chili paste, remaining 1/4 cup soy sauce, vinegar, oil, and water.

Pour the dressing over the cabbage mixture and toss to combine.  Taste and adjust seasonings, if necessary.  Let the salad sit for 15 to 20 minutes to allow flavors to develop.  Serve topped with tofu.

Reprinted with permission from Vegan on the Cheap.

Read the blog post where this recipe originally appeared: Vegan Korean Cabbage Salad Recipe

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