Savoy Cabbage Salad with Baked Tofu and Cashew Butter Dressing

Savoy Cabbage Salad with Baked Tofu and Cashew Butter Dressing // Homegrown Provisions // #plantbased #veganrecipes #salad

I tell myself that patience is a virtue, that soft spring days are on their way; but when that doesn’t cut it, I make this Savoy Cabbage Salad with Baked Tofu and Cashew Butter Dressing. Refreshing, yet comforting, this delicious salad rouses me from my winter torpor, providing a much needed lift.

It starts with a foundation of crisp, crunchy Savoy cabbage, shredded carrots, scallions, mint, cilantro and more. Oven-baked tofu and candied sesame cashews add texture, protein, and pizazz to this colorful salad, while a creamy cashew butter dressing tops it all off. Although a larger portion of the salad could stand on its own as a meal, I love making this bright salad for lunch throughout the week and enjoying it alongside a warm cup of soup.

Savoy Cabbage Salad with Baked Tofu and Cashew Butter Dressing // Homegrown Provisions // #plantbased #veganrecipes #salad
Savoy Cabbage Salad with Baked Tofu and Cashew Butter Dressing // Homegrown Provisions // #plantbased #veganrecipes #salad

Loved for its mild flavor, Savoy cabbage is a good source of vitamin K (which plays a role in blood coagulation and bone metabolism), as well as vitamin C, and contains more beta carotene (a precursor to vitamin A) than other cabbage varieties. Cabbage and other cruciferous vegetables, such as broccoli and cauliflower, have been studied in relation to chronic disease prevention.

Savoy Cabbage Salad with Baked Tofu and Cashew Butter Dressing // Homegrown Provisions // #plantbased #veganrecipes #salad

Looking for other salad recipes? Take a peek here! Or try a new lunch recipe here!

Print
Savoy Cabbage Salad with Baked Tofu and Cashew Butter Dressing // Homegrown Provisions // #plantbased #veganrecipes #salad

Savoy Cabbage Salad with Baked Tofu and Cashew Butter Dressing

  • Author: Shannon
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes (does not include time for pressing or marinating the tofu)
  • Yield: 46 as part of a multi-dish meal (or 23 larger portions) 1x

Scale

Ingredients

Savoy Cabbage Salad

  • 1 medium-sized head Savoy cabbage (~1.5 lbs), halved, cored and chopped into thin strips 
  • 1 cup sweet mini peppers, cored, seeded and thinly sliced
  • 2 medium carrots, trimmed, peeled and julienned 
  • 23 scallions, trimmed and thinly sliced
  • 2 oz. sugar snap peas, sliced lengthwise
  • 1/2 cup fresh cilantro leaves, chopped
  • 1/2 cup fresh mint leaves, large leaves torn

Optional Toppings

  • lime zest and crushed pepper flakes

Baked Tofu

  • 15.5 oz extra-firm sprouted tofu, drained and pressed for about 30 minutes
  • 2 garlic cloves, peeled and minced
  • 1 tsp ginger, peeled and minced
  • 2 tbsp low-sodium tamari
  • 1 tbsp lime juice
  • 1 tbsp sesame oil
  • 2 tsp maple syrup

Candied Sesame Cashews

  • 1 1/4 cup cashews (whole, unroasted, unsalted)
  • 1/4 cup maple syrup
  • 1 tsp low-sodium tamari
  • 12 tsp black sesame seeds
  • flaky sea salt

Cashew Butter Dressing

  • 1/4 cup creamy cashew butter
  • 2 tbsp hot water
  • 2 tbsp lime juice
  • 2 tbsp low-sodium tamari
  • 1 tsp ginger, peeled and minced
  • 12 tbsp maple syrup (to taste)
  • 2 tsp sesame oil
  • 1/2 tsp crushed pepper flakes (optional)

Instructions

  1. Prep: Pre-heat the oven to 375 degrees F. Line two rimmed baking sheets with parchment paper. 
  2. Cashews: In a medium-sized bowl, combine cashews, maple syrup, tamari and black sesame seeds. Mix gently to combine.
  3. Tofu: Cut the tofu into approximately 1-inch squares/cubes. Whisk the garlic, ginger, tamari, lime juice, sesame oil and maple syrup in a medium-sized, preferably shallow bowl. Add the tofu and use your hands to gently coat the tofu with the marinade. If you have the time, allow the tofu to marinate for 15-30 minutes, otherwise turn the tofu out onto one of the parchment-lined baking sheets, reserving any excess marinade. Bake the tofu in tandem with candying the cashews (see next step; albeit different baking times). Allow the tofu to bake for 30 minutes. Stir/flip the tofu around gently to avoid burning after 15 minutes; spoon any leftover marinade over the tofu at this time. Remove the tofu from the oven to cool.
  4. Cashews: Spread the cashews in an even layer on one of the parchment-lined baking sheets. Bake for approximately 15 minutes (checking the cashews at 10 minutes and giving them a gentle stir to prevent burning; baking for another 3-5 minutes.) Remove the sesame candied cashews from the oven and sprinkle flaky sea on top as desired (while they are still warm). Set the cashews aside to cool.
  5. Cashew Butter Dressing: While the tofu and the cashews are baking, make the dressing. Add all of the ingredients to a high-speed food processor with an S blade. Whirl away until smooth and creamy. For a thinner dressing, add more hot water as desired to thin.
  6. Savoy Cabbage Salad: Add the prepared savoy cabbage, sweet mini peppers, carrots, scallions, snap peas, cilantro and mint to a large bowl; gently toss. Top the salad with the baked tofu, candied sesame cashews, lime zest and crushed pepper flakes. Serve and drizzle the dressing atop as desired. Option: Toss the salad with the cashew butter dressing prior to topping with baked tofu and candied sesame cashews.

Notes

  • Dressing lover? Double the recipe for the dressing. Toss half of the salad in the dressing and serve the rest on the side.
  • This salad packs well on-the-go and works well as leftovers. If you go this route, save dressing and topping the salad with accoutrements until you are ready to eat.
February 11, 2019

RELATED POSTS

2 Comments

  1. Reply

    Jen | My Healthy Homemade Life

    February 20, 2019

    Wow! This looks incredible, Shannon! I love the addition of the cilantro and mint. I can’t wait to make this over the weekend!

    • Reply

      Shannon

      February 21, 2019

      Thank you sooo much, Jen! I’m so happy you plan to give it a go over the weekend!

LEAVE A COMMENT