Asian Tofu Salad, High in Protein, Low-carb (20 min, Vegan)

Crispy Tofu Salad, High in Protein, Low-carb and Vegan |

Sometimes you’ve just gotta try something new. And that’s exactly what this Asian Tofu Salad is all about. How often do you get to throw radishes, pineapple and tofu together? It’s a crispy, crunchy, and colourful mix of appealing foods – and exceptionally healthy to boot!

The dressing is a work of art too – just imagine a bit of oil, maple syrup, lime, spicy sauce and a few peanuts all sloshing around together – what could be better? 😉

Another reason why I had to try out this tofu salad (thanks to Jamie Oliver for the inspiration) was that I was looking for a vegan dish that is high in protein and low in carbs at the same time. You won’t believe how difficult that is to find!

But I was successful: for 450 calories you get 18g of protein and just 37g of carbs! I dare you to show me a vegan dish with similar stats!

Crispy Tofu Salad, High in Protein, Low-carb and Vegan |


Still, I came across a challenge every ambitious vegetarian has to face sooner or later – making crispy delicious tofu. Lucky enough I found it’s super easy!

How to make crispy tofu

All you need is a 400g pack (14 oz) of firm tofu and about 2-3 tablespoons of olive oil.

Press out some excess moisture of the tofu block. Then slice it into small cubes, about 1 cm squared. Crispy Tofu Salad, High in Protein, Low-carb and Vegan |

Heat up about 2 tbsp of oil in a pan on medium heat and then add the tofu.Crispy Tofu Salad, High in Protein, Low-carb and Vegan |

Fry for about 15 minutes. Add some more olive oil if the tofu starts to stick to the pan. Make sure to add some salt too. Stir every three minutes or so.Crispy Tofu Salad, High in Protein, Low-carb and Vegan |

Patience is a virtue: the tofu starts crispening up after about 10 minutes, so give it the time it needs! Make sure you try them along the way and see if you need to add more salt or let them get more crispy.Crispy Tofu Salad, High in Protein, Low-carb and Vegan |

Et voila. Perfect tofu cubes!Crispy Tofu Salad, High in Protein, Low-carb and Vegan |

5 from 1 vote

Asian Tofu Salad

Asian Tofu Salad, High in Protein, Low-carb and Vegan. A crunchy and colourful mix of delicious vegan foods that look great and taste even better!

Course Salad
Cuisine Asian, Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
Calories 486 kcal
Author HurryTheFoodUp


  • 14 oz firm tofu (one block = 14 oz = 400g; ideally get fresh tofu from the supermarket)
  • 1 cup bean sprouts
  • ½ bunch radishes
  • ½ medium cucumber
  • 1 handful spinach
  • 1 small tin pineapple (small tin = 8 oz = 225g = ¼)

For the dressing


  1. Press out some excess moisture of the tofu block, then cut it into small cubes (about one square centimeter). In a pan heat up some oil at a medium heat and in the tofu goes. Fry for about 15 minutes until golden brown. Multitasking challenge: make sure you stir every now and then (and add some salt) while you prep the rest of the salad. You can do it, bring it on!
  2. Next up: wash your veggies!
  3. Slice the radishes.
  4. Cut the cucumber lengthwise in half, remove the seeds with a small spoon and cube what’s left.
  5. Cut the pineapple into small chunks as well.
  6. Throw everything into a bowl along with the spinach and bean sprouts.

Now to the dressing

  1. Combine olive oil, honey, sriracha, lime juice, salt and pepper and toss it into the salad.
  2. Get the tofu cubes and place them in a separate bowl. Add them to each salad serving. (If you throw them right into the salad they’ll get mushy quickly).
  3. Also for garnish, cut the chili and roughly crush or chop the peanuts. Sprinkle them over the salad when serving.
  4. Enjoy!

Recipe Notes

Adapted from Jamie Oliver. Awesome salad!!

HAVING LEFTOVERS? No problem! You can throw in the bean sprouts, pineapple or radish into this lovely Vegetable Stir Fry or this tasty as Fake Lo Mein.

IF YOU LIKED THIS RECIPE: Then you need to check out our Asian Style Pasta Salad too! And while we’re at it, how about this awesomely named Dragon Noodle Stir Fry?

Crispy Tofu Salad, High in Protein, Low-carb and Vegan |


  1. Always a fan of Asian flavors and dishes! So yum!

  2. What a gorgeous salad. I love that you have used brussels sprouts. They are fabulous in salads!

  3. I love the perfectly browned tofu cubes…I haven’t had many tofu salads, just mainly cooked in stir-fry. The dressing sounds delicious as well!

  4. Ooh yum this sounds so good! I have only recently convinced my husband that tofu is awesome, so we have been eating it a lot more lately – and this version sounds so good!

    • It’s great! I was really put off tofu the first few times I ate it because I found it soggy and bland. This way it isn’t 🙂

  5. mmm, i’ve never tried a cold asian salad before! (minus vermicelli bowls, but i dont think that really counts…). The dressing sounds delish – light and a bit spicy. pinning!

  6. Love the flavor combo going on here! Plus that step by step on how to make crispy tofu is super useful! Sharing 🙂

  7. What a good idea. Thanks for sharing.

  8. When preparing tofu, I usually press out all of the moisture. Or at least as much as I can. Is that step unnecessary for this recipe? Btw, my husband, son and I are hooked on your Buddha bowl ideas. Love them. Thanks!!

    • Hi Melissa! First of all thanks so much for the props on our Buddha Bowl article! It took us some time to put together, but it was lot’s of fun too!
      As to the tofu: yes, press out the liquid if possible. Definitely will shorten the time till the tofu is crispy 🙂
      I’ll add it to the recipe description, good point!

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