Crunchy Wonton Salad

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Crunchy Wonton Salad

Recipe Makes 3 Servings. Each Serving Is:

Cals

374

Protein

20g

Carbs

32g

Fat

16g

Ingredients

  • 1 small (350 g) block of tofu, cubed
  • 1 Tbsp olive oil
  • 6 c. romaine lettuce or other green
  • 1-2 c. carrot, grated
  • 1-2 c. cucumbers, matchstick
  • 1-2 c. red cabbage, shredded
  • 1 bell pepper, diced
  • 1/2 c. cilantro, chopped
  • 2-3 Tbsp fresh basil, chopped
  • 1-2 Tbsp sliced jalapeños
  • 1/2-1 c. crunchy wonton strips
  • 1/4 c. sliced almonds

Creamy Cashew Dressing

  • 1/2 c. cashews, soaked in boiling water
  • 2 Tbsp maple syrup
  • 2 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1/2 Tbsp Sriracha sauce
  • Bit of zest + juice 1 lime
  • 1 tsp each of minced garlic and ginger
  • Water to thin

Directions

1. Cut the block of tofu into equal bite-sized pieces. Drizzle with olive oil and air fry for ~15-20 minutes or until golden brown and starting to get crispy.
2. Soak the raw cashews in boiling water for a few minutes. Drain the water and transfer the cashews to a blender with the other dressing ingredients. Blend until smooth and add water until it is the desired salad dressing consistency. Adjust for flavours as needed.
3. Chop all of the vegetables and prepare the salad. When the tofu is done, add it to the salad bowl, add in the dressing, and lightly mix together. Top with the crunchy wonton strips, some sliced almonds, and a few slices of fresh jalapenoes (optional). Enjoy!

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