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
- preheat oven: start by preheating your oven to 400°f (200°c).
- 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.
- 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.
- 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.
- 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
High Protein Eggless Salad Melt
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.
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Sesame Greens and Tofu Powerbowl Salad
Recipe by Mary5
servings15
minutes22
minutesIngredients
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!


