Vegan Tofu Salad with Bean Sprouts and Vegetables

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Vegan Tofu Salad with Bean Sprouts and Vegetables Recipe

This vegan tofu salad is a light and flavorful way to get your protein fix. Tofu, bean sprouts, and vegetables combine to make a filling and nutritious meal. The dressing, which is made with rice vinegar, soy sauce, agave nectar, ginger, and garlic, gives the salad a tangy and slightly sweet flavor. Toasted sesame seeds add a nice crunch to the dish.

Ingredients

• 2 tbsp rice vinegar
• 1 tbsp of toasted sesame seeds
• 1 tablespoon agave nectar
• 1/4 cup of chopped cilantro
• 1 cup bean sprouts
• 1/2 cup of sliced cucumber
• 1 block of firm tofu, drained and pressed
• 1 teaspoon grated ginger
• 1 minced garlic clove
• 2 tbsp soy sauce
• 1/4 cup of chopped scallions
• 1/2 cup of shredded carrots

Time Needed

• Prep Time: 20 minutes
• Total Time: 20 minutes

Instructions

• Set aside the tofu, which has been cut into bite-sized cubes.
• To make the dressing, whisk together the rice vinegar, soy sauce, agave nectar, grated ginger, and minced garlic in a small bowl.
• Tofu, bean sprouts, shredded carrots, sliced cucumber, chopped cilantro, and chopped scallions should all be combined in a large mixing bowl.
• Toss the salad with the dressing to coat evenly.
• Toss the toasted sesame seeds on top of the salad.
• Serve and have fun.

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