Meatless Monday: Sesame Crunch Salad

Sesame Crunch Salad
During a recent hot spell I actually paid attention to the weather and made a refreshing, meal-sized salad for dinner. When I make salad for dinner I need to make sure it is filling enough for my husband and Trey. Generally they need more dense food to feel full than I do. In this salad I add tofu, almonds, sesame seeds and sesame crackers to all of the vegetables to make this salad meal-worthy.
Sesame Crunch Salad
I marinated tofu that I cut into cubes in teriyaki sauce. I used teriyaki sauce I had leftover from my teriyaki bowls. I let it marinate for a few hours and then sauted the tofu with the marinade in a large cast iron skillet. I let the tofu get fairly crispy because, like my Mom, I love burned food! If you don’t have teriyaki sauce on hand use the Simplest Tofu Marinade from Dreena Burton’s Plant-Powered Families.
If you, or your family, are not into tofu you can also marinate chickpeas with either teriyaki sauce or Dreena’s marinade. Place the marinated chickpeas in a large baking dish lined with parchment. Bake them for 20 minutes at 375 degrees, stirring them at least once while they cook.
Sesame Crunch Salad
To add additional crunch I used Sesame Rice Crackers from Whole Foods. My mom used to make a similar salad with broken up ramen noodles, but the all-natural ramen noodles don’t have the same texture as their more processed counterparts. I found the broken up Sesame Crackers add additional crunch and flavor that works well.
Sesame Crunch Salad
For the dressing I used Trey’s favorite dressing from Dreena Burton. Her Cumin-Cinnamon Vinaigrette from Eat, Drink & Be Vegan was the first salad dressing Trey liked when he was a toddler. This dressing also works really well if you are looking to make a side salad with Mexican or Asian meals.
Meatless Monday: Sesame Crunch Salad
Vegan Sesame Crunch Salad filling enough for a Meatless Monday meal. Packed with veggies, proteins and healthy fats.
  • 10 oz Tofu, cubed
  • 1 teaspoon Canola Oil
  • 1 cup Teriyaki Sauce
  • 4 cups Napa Cabbage, sliced thin
  • 2 cups Romaine Hearts, sliced thin
  • 2 small Cucumbers, julienned
  • 2 small Carrots, peeled and juliened
  • 4 Scallions, sliced thin
  • ¼ cup Cilantro, minced
  • ¼ cup Slivered Almonds, browned
  • ¼ cup, crushed Sesame Rice Crackers
  • 2 TB Sesame Seeds, toasted
  • Dressing of choice (see note)
  1. Toss cubed tofu in teriyaki sauce. Marinate for 1 hour or up to 8 hours.
  2. Add canola oil to a large skillet on Medium High heat. Add marinated tofu and saute for 10 minutes, until tofu is browned. Stir frequently. After tofu has browned remove from heat and set aside.
  3. In a large bowl combine all ingredients, including cooked tofu. Toss with dressing of choice.
  4. Serve!
I like to use this Cumin Cinnamon Vinaigrette