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Healthy Asian Slaw Salad with Tofu That Is Zesty and Refreshing
Don’t settle for soft and squishy tofu.
You should be eating crispy and browned tofu.
This Asian slaw salad with farro and tofu recipe will teach you how to cook tofu to crispy goodness.
Looking for a unique flavor profile for your meal prep salads and lunches? This easy and healthy Asian inspired grain salad with tofu will give you something different.
This Asian slaw salad is the perfect vegan meal prep lunch or dinner. Just toss all the ingredients in a large bowl and distribute among plates and/or containers. It is great as a leftover meal because the cabbage will continue to soften and soak in the dressing.
Vegetarian and vegan friendly, it is essentially a spruced up Asian cabbage slaw. Crispy tofu is added for heartiness. The farro makes this a perfect one bowl meal.
How Long Will This Asian Slaw Salad Keep?
It will keep for 3-4 days covered in the refrigerator.
How Can I Use This Asian Slaw Salad for Meal Prep?
This recipe produces 4 servings. Simply increase the amounts of each ingredient in the same ratios for a larger yield.
I love these OXO glass containers for storing completed dishes like this salad. You can store, cover, reheat (if needed), and serve all in one container.
What Type of Cabbage Should I Use?
Red cabbage works best. It is the traditional cabbage you will see in Asian slaw.
But, you can use any type of cabbage for this recipe. Red cabbage is the healthiest variety according to WebMD.
I always have a head of red cabbage in my refrigerator. It’s delicious, affordable, beautiful, and available at most grocery stores.
Want More Vegan Recipes? Check These Out.
Sometimes, you just need a healthy vegetable salad. A light dish that resets your appetite.
Check out these simple salad recipes:
Asian Farro Grain Bowl with Tofu
- 1 cup pearled farro
- 1/2 small head of cabbage, thinly sliced
- 1 package extra firm tofu (14 oz.)
- 1 pound carrots, sliced in half lengthwise then cut in to 1” piece
- 1 Tbsp. grated ginger (about a 1” piece)
- 3 Tbsp. rice vinegar
- 2 Tbsp. soy sauce
- 1 Tbsp. sesame oil
- 1 Tbsp. sesame seeds
- 2 Tbsp. olive oil
- 1/8 tsp. crushed red pepper (optional)
- 1 tsp Kosher salt
- Mix the ginger, rice vinegar, soy sauce, sesame oil, sesame seeds, and red pepper (if using) in the bottom of a large bowl. Add the cabbage and mix well. Let the slaw sit while you make the rest of the dish.
- Preheat oven to 425 degrees.
- Tear or cut the tofu into 12-15 pieces. Place onto a few paper towels to allow it to drain for about 10 minutes while you prep the carrots and farro.
- Toss carrots with olive oil and 1tsp salt on a rimmed baking sheet. Roast for 30 minutes, tossing once halfway through cooking.
- Add farro and about 4 cups water to a medium saucepan. Add a pinch of kosher salt. Bring to a boil, cover, and reduce heat to a simmer. Simmer, covered, for 15-20 minutes until farro is tender, but still a little chewy. Strain and let sit to dry before adding to the slaw.
- Heat 1 Tbsp. olive oil over medium heat in a non-stick skillet large enough to hold the tofu. Once the oil is shimmering, add the tofu. Once the first side of tofu is brown and crispy, about 2 minutes, flip over to another side. Repeat for each side so the tofu is browned all over.
- Add farro, tofu, and carrots to the slaw. Toss, season with salt and black pepper.