Asian Tofu and Vegetable Chopped Salad

Asian Tofu and Vegetable Chopped Salad

Serves 4-6
Dietary Vegetarian
Meal type Lunch, Salad
From book Adapted from Bonnie Stern's Best of Heartsmart


  • 1 block of tofu (cubed)
  • 3 Tbsp hoisin sauce
  • 1 red onion (chopped)
  • 3 zucchini (chopped)
  • 1 eggplant (chopped)
  • 1 red pepper (chopped)
  • 2 ears of corn (husked and stripped of kernels)
  • 1 Pint grape or cherry tomatoes
  • 1 Tbsp olive oil
  • salt and pepper (to taste)
  • 2 heads of romaine lettuce (chopped)
  • 1 cucumber (chopped)
  • 1 bunch of parsley (chopped)
  • 1/2 cup unsalted cashews
  • 2 avocados (peeled and chopped)


  • 3 Tbsp rice vinegar
  • 3 Tbsp balsamic vinegar
  • 1 Tbsp soy sauce
  • 1 Tbsp honey
  • 1 Tbsp sesame oil
  • 1/2 Tsp Asian chili garlic paste


This salad is jam packed with different flavours and textures. Roasted chicken or steak would be a great substitute for the tofu. You could also use any vegetables you have on hand in place of the ones used here. Leftovers keep well for one day in the fridge undressed.


1. Place tofu in a shallow dish and pour hoisin sauce on top. Toss to coat and allow to marinate for at least 30 minutes.
2. Preheat oven to 400 degrees and spread the vegetables on two parchment lined baking sheets. Toss with olive oil and season with salt and pepper. Roast for about 40 minutes, or until soft.
3. Once vegetables are finished, transfer tofu to a parchment lined baking sheet and bake for 30 minutes, or until brown.
4. In a large bowl, add romaine lettuce, cucumber, parsley, roasted vegetables, and tofu and toss to combine. Add cashews and avocado and toss one more time. When ready to serve toss with dressing until the vegetables, lettuce, and tofu are coated.
5. In a small bowl or container, whisk all ingredients together.