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]

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  • 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!


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