Chilli tofu salad with spicy almond dressing

  • 26 August 2021
  • Cook



•1 large carrot, julienned

•1 medium beetroot, julienned

•1 zucchini, julienned

•1 cup white cabbage, shredded

•1 cup red cabbage, shredded

•1 red capsicum, thinly sliced

•1 cucumber, sliced into discs

•1 bunch coriander, roughly torn

•½ cup tamari almonds, roughly chopped

Chilli tofu

•500g firm organic tofu, cut into small triangles or cubes

•3 tbsp Sriracha or a similar chilli sauce

•3 tbsp coconut oil, melted

•a sprinkle of salt

•2 tbsp corn flour (optional)

Spicy almond dressing

•2 tbsp almond butter

•1 small garlic clove

•1½ tbsp tamari

•½ tsp sesame oil

•½ lime, juiced

•1½ tbsp rice wine vinegar

•1 tbsp Sriracha or similar chilli sauce

•Water, to thin


1. Start by placing all of the prepared vegetables into a large salad bowl. You can keep each vegetable separate or toss them to mix them up. Leave off the coriander and almonds as these will go on top

2. Prepare the tofu by placing the triangles or cubes in a shallow bowl and adding the Sriracha, coconut oil and salt. Toss to coat the tofu evenly then add the cornflour, if using, and toss again. The cornflour helps the tofu go crispy when you cook it

3. Heat a frypan over medium heat on the stove and add the tofu to the pan once it’s hot. Cook the tofu for 1-2 minutes on each side, or until the tofu is golden. Turn off the heat and set the tofu side to cool slightly

4. In a small food processor or blender, add all of the ingredients for the dressing and blitz until well combined. The dressing will be quite thick so add a tablespoon of water at a time until the dressing is the consistency of cream or a thick milkshake. Taste for seasoning and adjust accordingly

5. Now the tofu has cooled slightly, place the triangles on top of the salad then add the coriander and the almonds. You can either pour the almond dressing over now or leave it in a dish to the side for others to add on their own

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