Crunchy Asian Tofu Salad
Sesame Wonton Chips
Ingredients
- 1½ (16-oz) pkg tricolor coleslaw
- ½ cup vegan miso ginger dressing
- 2 (7-oz) pkg baked sesame ginger tofu, cubed
- 1 (12-oz) pkg broccoli florets, chopped
- 4 green onions, thinly sliced
- 1 large red bell pepper, diced
- 1 mango, diced
- ½ cup lightly salted, roasted peanuts, chopped
Instructions
- Toss together coleslaw and dressing in a large bowl. Stir in tofu, broccoli, onions, bell pepper, mango, and nuts.
Side Dish Ingredients
- 1 Tbsp dark sesame oil
- 1 Tbsp olive oil
- 20 vegan wonton wrappers
- ¼ tsp salt
- ½ tsp sesame seeds
Side Dish Instructions
- Preheat oven to 350°F. Whisk together oils; brush on both sides of wonton wrappers. Place wontons on a parchment paper-lined baking sheet; sprinkle with salt and sesame seeds.
- Bake 5 to 6 minutes or until browned and crisp.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
337
|
119
|
456
|
| Fat (g) | 19 | 5 | 24 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 17 | 3 | 20 |
| Carb (g) | 27 | 15 | 42 |
| Fiber (g) | 9 | 1 | 10 |
| Sodium (mg) | 491 | 250 | 741 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
