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Sesame Crunch Salad [Vegan]

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This salad couldn't be easier to make, but it's filling enough to eat for dinner! Crushed up sesame rice crackers and toasted almonds give this dish a satisfying crunch.

Sesame Crunch Salad [Vegan]

This Recipe is :

Dairy Free Vegan


  • 10 ounces 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 julienned
  • 4 scallions, sliced thin
  • 1/4 cup cilantro, minced
  • 1/4 cup slivered almonds, browned
  • 1/4 cup, crushed sesame rice crackers
  • 2 tablespoons sesame seeds, toasted
  • Dressing of choice


  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 sauté 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!





Coffee shop baked goods and easy dinners with Asian flavors. Gretchen Caldwell is a longtime vegan mom who makes approachable, delicious vegan food her family and friends love to eat. She shares her recipes and family adventures on Vegan Gretchen. Gretchen believes that veganism is good for your body, good for the planet and good for the animals. Her hope is that sharing a peek into her life will show you that it is possible to live a more compassionate life.



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