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Close-up of a tofu edamame salad featuring diced tofu, edamame, shredded carrots, green onions, and sesame seeds, with a spoon scooping a portion.
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High-Protein Ginger Sesame Tofu Edamame Salad

A high-protein tofu edamame salad with a bold ginger sesame dressing, packed with fresh veggies and easy to make.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Salad
Cuisine: Asian Fusion
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 178kcal
Author: Kristen Wood

Ingredients

Edamame Tofu Salad

  • 1 14-ounce block extra-firm tofu pressed and cubed
  • 1 cup shelled edamame thawed if frozen
  • 1/2 cup shredded carrots
  • 1/4 cup white onion finely diced
  • 1/3 cup crushed cashews
  • 1 tablespoon sesame seeds

Ginger Sesame Salad Dressing

  • 2 tablespoons soy sauce or tamari, use gluten-free if necessary
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar or lime juice
  • 1/2 teaspoon ground ginger or 1 teaspoon grated fresh ginger root
  • 1 teaspoon maple syrup or honey
  • 1 teaspoon olive oil
  • 1 small garlic clove minced
US Customary - Metric

Instructions

  • Heat a skillet over medium heat and add a little oil. Add the cubed tofu and cook for 10 minutes, turning occasionally, until lightly golden on several sides. Remove from heat and let cool slightly.
    Cubed tofu pieces are being pan-fried in a non-stick skillet, lightly browned on some sides—perfect for adding to a refreshing tofu edamame salad.
  • In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, ginger, maple syrup, olive oil, and garlic until smooth.
    A small white bowl containing a dark liquid sauce with visible spices, perfect for drizzling over tofu edamame salad, with a metal fork resting inside the bowl.
  • Add the cooked tofu, edamame, shredded carrots, diced white onion, and crushed cashews to a large bowl.
    A close-up of a bowl featuring chopped carrots, onions, tofu, edamame, and crushed cashews arranged in separate piles—perfect for a vibrant tofu edamame salad.
  • Pour the dressing over the salad and gently toss until everything is evenly coated.
    A close-up of a vibrant tofu edamame salad, featuring diced tofu, edamame, shredded carrots, and chopped nuts on a white plate with wooden utensils.
  • Sprinkle with sesame seeds and serve immediately, or chill for 20–30 minutes for even more flavor. Enjoy!
    A close-up of a tofu edamame salad bowl with diced tofu, edamame, shredded carrots, and sesame seeds, as a spoon scoops up the vibrant mixture.

Video

Notes

Storage
Keep any leftover tofu edamame salad in a sealed or airtight container in the fridge to maintain its freshness. For the best taste and quality, eat the leftovers within 3-4 days. 
You can also store the salad ingredients and dressing separately to keep the veggies from becoming soggy. 

Nutrition

Serving: 1serving | Calories: 178kcal | Carbohydrates: 13g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 516mg | Potassium: 340mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2673IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 2mg
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