Vegan Asian Salads

Vegan Asian Salads-Leafy Souls Vegan Blog Post

It’s summertime and we are ready to make loads of salads! Vegan salads are really easy to make once your kitchen has been filled up with all the ingredients. Salads are quick to do, great to prepare in large batches and it can last it the fridge for a few days - just don’t add any dressing.

Fresh salads are the best, and the taste of Asia can be just that when you find a good recipe. They are always a crowd pleasure and today we have two varieties just in case someone likes another one more!

Asian Tofu Salad

Hurry The Food Up has a delicious Asian Tofu Salad, High in Protein, Low-carb, and Vegan. A crunchy and colorful mix of delicious vegan foods that look great and taste even better!Sometimes you have just got to 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 colorful 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?
Try out the recipe today and find out just how delicious it is! You will want to make this every week because it is so fresh and tasty!


  • 14 oz firm tofu (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

  • 3 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp sriracha (or equivalent)
  • ½ lime's or lemon's juice
  • ½ chili pepper (eg. jalapeño)
  • 1 small handful of peanuts
  • salt and pepper to taste


  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, maple syrup, 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 Enjoy!

Vegan Chinese Chicken Salad

Love Chinese Chicken Salad? Then you will love this lighter, vegan version from Delish Knowledge! Cabbage, lettuce, carrots, edamame, almonds, chow mein noodles and crispy seitan chunks covered in a sesame ginger dressing.This is a healthier version of Chinese Chicken Salad. Sometimes you can have it with crushed ramen noodles on it, sometimes with lots of fried chow-mein noodles, but it always had tangy sesame dressing and warm chicken.


Salad Ingredients:

  • 8 ounces seitan pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon all-purpose flour
  • 1 tablespoon olive oil
  • 1 head romaine lettuce, shredded
  • 4 cups shredded red cabbage
  • 1 cup shelled edamame
  • 2/3 cup shredded carrots
  • 1/3 chow mein noodles
  • 1/3 cup sliced almonds, toasted

Sesame Ginger Dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons pure maple syrup
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon soy sauce
  • 1 clove garlic, minced
  • pinch salt/pepper, as needed


  1. Heat a cast-iron or heavy skillet over medium heat.
  2. Toss the seitan pieces with soy sauce, and then with the flour to coat.
  3. Add the olive oil in a single layer on the bottom of the skillet.
  4. Add the seitan to the skillet and cook, stirring occasionally, for 6-7 minutes until golden browned and crispy. Remove, and place on a paper towel and allow any excess oil to drain off. Let cool slightly while you prepare the salad.
  5. Combine all of the ingredients for the dressing together. Set aside.
  6. Combine the shredded lettuce, cabbage, edamame, shredded carrots, chow mein noodles and almonds together in a large bowl.
  7. Add the dressing and toss to combine, until well coated.
  8. Add in the seitan pieces and toss once more. Season to taste, adding salt/pepper as needed and enjoy!

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