Cabbage Salad with Marinated Tofu and Peanut Dressing

I love this cabbage salad and make it on an almost weekly basis.  Sometimes I add cucumber (scrape the seeds first so it won’t make the salad too watery) or extra peppers or just do a green and red cabbage and skip the napa.  A bit of basil mixed into the salad changes the flavor a bit, too, if you are in the mood.

I add a lot of tofu to this salad.  My son eats more than his fair share and my husband and I love it too, so we are always fighting over who gets the last piece!

The peanut dressing is a favorite of my son, he loves for me to add it to his lunchbox with a bunch of veggies for him to dip in it.



  • 5 oz daikon radish, julienned
  • 10 oz carrots, julienned
  • 1 red pepper, thinly sliced
  • 1 1/2 lbs shredded napa cabbage
  • 1 lb shredded green cabbage
  • 1 1/2 lbs shredded red cabbage
  • 8 green onions, chopped
  • 1-2 bunches cilantro, chopped (depending on how much you love it)

Toss ingredients together in bowl.  Add tofu and dressing.  Garnish with unhulled sesame seeds or peanuts if desired.

Peanut Dressing:

  • 1 1/4 cup peanut butter
  • 3/4 c water
  • 5 dates
  • 2 Tbs reduced sodium tamari
  • 2 Tbs minced ginger
  • 4 cloves garlic
  • 1/2 tsp red pepper flakes

Blend ingredients until smooth.

Marinated, baked tofu

  • 3 14oz containers of extra firm water packed (non-GMO) tofu
  • 1/2 cup reduced sodium tamari
  • 1/2 cup water
  • 1.5 Tbs minced garlic
  • 1.5 Tbs minced ginger
  • 1/4 tsp red pepper flakes, optional, for added heat

Drain and press tofu by placing it on a cutting board with paper towels underneath and on top.  Weight the tofu with another cutting board or baking pan and a couple cans or jars.  Press for 30 minutes.

Slice each block of tofu into four pieces and place back in packaging.

Mix the tamari, water, garlic and ginger (and optional red pepper) together and pour evenly over tofu.

Marinate for 6 hours or overnight. Flip tofu if desired so color from marinade is even throughout (this is not necessary, though).

Drain tofu and place on parchment-lined baking sheet.  Bake at 400° F for 25 minutes.  Cut into smaller squares and mix it into the salad while it is still warm (it is also good cold, but I love it warm in the salad).

2 thoughts on “Cabbage Salad with Marinated Tofu and Peanut Dressing

  1. Ruth McCoskey

    Every time I have tried to “press” tofu, it has broken into little pieces. That is one reason I don’t use tofu at home. What am I doing wrong?

    1. heidimarten Post author

      interesting! That must be frustrating. Are you starting out with water packed “Extra Firm” tofu? The softer tofu tends to break apart easily (I’ve used firm once because I accidentally bought it, and it did not stay together as nicely as I would have liked). I layer this way: one cutting board, quite a few paper towels, block of tofu, quite a few paper towels, second cutting board, a can of beans in the center of the board. If you place too much weight on the tofu, it can crumble (well, squash and the guts fall out!) too.

      The high protein tofus on the market are denser and would not fall apart very easily. Unfortunately, I do not find their increased density appealing to my taste buds. I just don’t like the flavor, the texture, anything.

      Lastly, when I cut the tofu (I do this after pressing as a preference) I use a very, very sharp non serrated chef knife. Serrated knives are great for things that are soft but have a tough exterior–a ripe tomato, a loaf of bread, etc. But not for tofu.

      I hope that helps! It’s all I can think of right now.

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