Sesame Greens and Tofu Powerbowl Salad

sesame greens and tofu powerbowl salad: a wholesome guide to eating well

hey there, salad lovers!

today, i want to talk about a vibrant, nutritious, and incredibly delicious dish: the sesame greens and tofu powerbowl salad!

if you’re craving something light yet packed with flavor, and if you’re on a quest to enjoy more plant-based meals, this recipe is a winner!!

let’s dive into the taste, texture, nutritional benefits, substitution options, and storage tips for this bowl.

taste and texture

this powerbowl offers plenty of diverse flavors and textures.

the massaged kale provides a tender, earthy base that combines great with the crunchy cashews and crisp shredded honeycrisp apple.

the roasted tofu adds a savory, slightly crispy texture that contrasts perfectly with the fresh greens.

the dressing, with its rich umami notes from the sesame oil, combined with the subtle sweetness from maple syrup, rounds everything out, giving the salad a complex and satisfying flavor profile.

nutritional benefits

this powerbowl is a nutritional powerhouse!

shredded kale, a superfood in its own right, is loaded with antioxidants, vitamins, and minerals, such as vitamin C, vitamin K, and calcium.

honeycrisp apples bring a refreshing sweetness while offering fiber, antioxidants, and vitamin C. cashews are rich in heart-healthy fats and provide minerals like magnesium and zinc.

tofu, with its high protein content and essential amino acids, is an excellent source of plant-based protein.

the dressing, with its combination of sesame oil, peanut butter, and maple syrup, offers healthy fats, vitamins, and minerals.

substitution options

  • tofu: if you’re not a fan of tofu or need a different protein option, tempeh, chickpeas, or lentils can be great alternatives.
  • apple: feel free to switch the honeycrisp apple with a different type, like a green apple, if you prefer a bit more tartness.
  • cashews: if you’re allergic or simply looking for another option, almonds or walnuts can work well in this salad.
  • dressing: for a different take on the dressing, you could try tahini instead of peanut butter, or even swap sesame oil for olive oil for a less intense sesame flavor.

how to make it

  1. preheat oven: start by preheating your oven to 400°f (200°c).
  2. prep tofu: press out the water from 14 ounces of extra firm tofu and crumble it into small pieces. toss with 1 tbsp arrowroot starch, 1/2 tsp onion powder, 1/2 tsp garlic powder, and 1/2 tsp sea salt. bake for 20-22 minutes until crispy.
  3. prep greens: massage 3 cups shredded kale with 1 tsp avocado oil until tender. combine with 2 cups chopped romaine, 1/3 cup finely sliced green onion, 1 large shredded honeycrisp apple, and 3/4 cup roasted cashews in a large bowl.
  4. make dressing: whisk together juice of 1/2 small lemon, 1 tbsp rice vinegar, 1.5 tbsp sesame oil, 1 tbsp maple syrup, 1/4 cup runny peanut butter, 1 tbsp minced garlic, 1 tbsp dijon mustard, 1/2 tsp onion powder, and 1/4 cup water until smooth.
  5. assemble: mix the tofu and dressing into the greens mixture, ensuring everything is evenly coated.

storage tips

this powerbowl salad can be stored in an airtight container in the refrigerator for up to 3 days.

if you plan to keep leftovers, consider storing the dressing separately to keep the greens from getting soggy.

when you’re ready to serve, give everything a gentle toss, and enjoy your fresh, delicious salad!

so there you have it: a flavorful, nutritious, and satisfying sesame greens and tofu powerbowl salad that’s easy to make and a delight to eat.

whether you’re meal prepping for the week or just looking for a refreshing change in your meal routine, this salad is a winner!

if you like my Sesame Greens and Tofu Powerbowl Salad, you’ll also love these other recipes of mine!

Quick and Easy Farro Chickpea Salad with Vegan Feta Crumbles

Rainbow Veggie Crunch and Roasted Cashew Salad

Zesty Wellness Bowl: Ginger-Boosted Vegan Kale and Tofu Salad

Vibrant and Hearty Vegan Winter Salad

The Best Kale, Cranberry and Butternut Squash Thanksgiving Side Salad

Nourishing Fall Salad Flatbreads

Vegan Spicy Peanut Cashew Salad

Vegan La Scala Chopped Salad

High Protein Eggless Salad Melt

Vegan Black Rice Noodle Salad

Goddess Glow Nutrient-Packed Salad

Vegan Chickpea Waldorf Salad Sandwich

Vegan Tofu Parmesan Caesar Salad Wraps

Vegan Maple Sweet Potato and Bacon Harvest Salad

Crowd-Pleasing End of Summer Salad

Sesame Greens and Tofu Powerbowl Salad is

100% vegan

perfect for a basic week night dinner

gourmet enough to serve guests

refreshing and fragrant

loaded with fiber

packed with amazing textures

nutrient dense

are you going to make my Sesame Greens and Tofu Powerbowl Salad!

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

Sesame Greens and Tofu Powerbowl Salad

Recipe by Mary
Servings

5

servings
Prep time

15

minutes
Cooking time

22

minutes

Ingredients

  • salad:
    3 cups shredded kale
    1 tsp avocado oil
    2 cups chopped romaine
    1/3 cup finely sliced green onion
    1 large honeycrisp apple, shredded
    3/4 cup roasted cashews

    tofu:
    14 ounces extra firm tofu
    1 tbsp arrowroot starch
    1/2 tsp onion powder
    1/2 tsp garlic powder
    1/2 tsp sea salt

    dressing:
    juice of 1/2 small lemon or lime
    1 tbsp rice vinegar
    1.5 tbsp sesame oil
    1 tbsp maple syrup
    1/4 cup runny peanut butter
    1 tbsp minced garlic
    1 tbsp dijon mustard
    1/2 tsp onion powder
    sea salt to taste
    1/4 cup water

Directions

  • preheat the oven to 400°f (200°c). press the tofu to remove excess water. once pressed, crumble the tofu into small pieces.
  • in a bowl, mix the crumbled tofu with 1 tbsp arrowroot starch, 1/2 tsp onion powder, 1/2 tsp garlic powder, and 1/2 tsp sea salt. coat the tofu well. spread the coated tofu on a baking sheet lined with parchment paper.
  • bake the tofu for 20-22 minutes, or until golden and crispy. set aside to cool.
  • place the shredded kale in a large mixing bowl. drizzle with a little bit of avocado oil and massage the kale for a few minutes until it becomes tender. add the chopped romaine to the bowl with the massaged kale.
  • add the finely sliced green onion, shredded honeycrisp apple, and roasted cashews to the bowl. toss to combine.
  • in a small bowl, whisk together the juice of 1/2 small lemon, 1 tbsp rice vinegar, 1.5 tbsp sesame oil, 1 tbsp maple syrup, 1/4 cup runny peanut butter, 1 tbsp minced garlic, 1 tbsp dijon mustard, 1/2 tsp onion powder, sea salt to taste, and 1/4 cup water until smooth and well combined
  • add the baked tofu to the salad mixture. drizzle the dressing over the salad and toss well to combine.
  • serve the salad immediately or refrigerate for up to a few hours before serving. enjoy your sesame greens and tofu powerbowl salad!

share this!

Facebook
Twitter
Pinterest
Email

Leave a Reply

Your email address will not be published. Required fields are marked *

hi, i'm mary!

I create healthy recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations

shop my looks!

popular posts

never miss a recipe

Subscribe to The Beet Drop and get all of the latest posts sent straight to your inbox.