This meal can be a delicious, easy light lunch or a main meal (deluxe recipe) with sweet potato and a few extra ingredients.

Baked Teriyaki Tofu Salad [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


Basic Recipe (using mixed salad)

  • 1/2 block firm tofu, drained
  • 250 ml teriyaki marinade
  • 1/2 red pepper, chopped
  • 1/2 red chili, chopped
  • 1 clove garlic, crushed
  • mixed salad
  • 1 tablespoon olive oil

Deluxe Recipe (using fresh salad)

  • 1/2 block firm tofu, drained
  • 150 ml teriyaki sauce
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons miso paste
  • 2 tablespoons agave nectar or maple syrup
  • 1 teaspoon Chinese five spices
  • 1/2 red pepper, chopped
  • 1/2 red chili, chopped
  • 1 clove garlic, crushed
  • 1 handful baby spinach
  • 1 handful arugula
  • 1 handful lettuce, chopped
  • 1 sweet potato, baked


  1. Drain the tofu and cut into cubes (about 1” in size) set to one side. For the deluxe recipe mix the teriyaki sauce, oil, miso paste, agave nectar, five spices, chilli and garlic.
  2. Add the tofu, cover with cling film and give it a gentle shake to cover the tofu in the marinade. Do the same for the basic recipe mixing the teriyaki marinade and oil. Set aside in the fridge for at least one hour or overnight. Preheat the oven to 180C/356F. Line a baking tray with foil and spread out the tofu (keeping the marinade to dress the salad. Drizzle with a little oil (makes it go crispy) and place in the centre of the oven for 25 minutes until golden brown.In a bowl or on a plate prepare your salad.
  3. You can add your favourite veg like tomato, cucumber or spring onion. Add the hot tofu to the salad and the potato, pour over the remaining marinade. Serve straight away. Enjoy!


    This site uses Akismet to reduce spam. Learn how your comment data is processed.