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Forget groundhog day. To me, Spring is just around the corner when seasonal farmer’s markets start popping up and I switch out my soup pot for the salad bowl. Call me crazy, but I just don’t get salad in the Winter the same way that I do in the Summer. Since moving to
the arctic circle St. Louis this year, I’ve been very much aware of how the seasons affect my eating habits. Short, dark days are all about gooey mac ‘n cheese, one-pot meals and stews. I feel like I’ve been in hibernation mode for months; slowly burrowing out of my comfort-food hole ready to great the warmth with cool, refreshing foods.
Now that the sun is staying out until almost 7 o’clock, I’m filling my plate with lots of crunchy, raw produce. This salad is the best of both worlds, a hybrid winter meets spring. Chopped bok choy, cabbage, sugar snap peas, cabbage and broccoli topped with sticky sesame-ginger tofu. Cool meets warm, yin meets yang.
To celebrate the return of THE SALAD, I wanted to create a restaurant-worthy dish, one that’s not only packed with the good stuff, but has enough flavor, texture and protein to keep me satisfied for hours. Wimpy salads need not apply.
The base of this salad is Eat Smart’s Ginger Boy Choy Gourmet Vegetable Salad Kit. You may remember me mentioning how much I love their all-in-one approach to salad in my Food Finds last month. So, when they reached out to create a unique take on their Ginger Boy Choy flavor, my head started spinning with ideas and potential flavor combinations. Sticky sesame-ginger tofu is the perfect topping to this Asian inspired slaw.
These chef-inspired salad kits offer sophisticated blends of five+ superfoods and include everything needed for a delicious salad (even the dressing and crunchy toppings!). Perfect for those looking for innovative, convenient and healthy eating options that are easy to integrate into busy lives. Even before this partnership, I was on board with how simple they make mealtime. Great on their own, but better when topped with tofu. (or chickpeas! This marinade is delicious on cooked chickpeas, just throw together in a skillet and cook for 8-10 minutes until sauce is reduced.)
While all the flavors are great (Southwest and Sweet Kale, I love you too!), this bok choy one might be my favorite. Reminiscent of a slaw, it’s contains six superfoods that include sugar snap peas, carrots, Napa cabbage, broccoli, Bok choy and red cabbage, plus peanuts and a ginger sesame dressing. Topped with my sesame-ginger tofu and dinner (or lunch) is served.
While the cooking time is set for 50 minutes, the hands on-time is rather minimal. The salad part comes together in about 3 minutes flat, but the tofu takes a bit of prep to get that crispy, sticky coating without excess oil.
First, bake off the tofu cubes to dry them out. This allows them to soak up as much sauce as possible in the skillet! It’s 2 minutes of hands-on time, then 15-20 minutes of cooking time. The sesame-ginger marinade is the real star here, with ingredients that should be fairly common in most pantries. Though I think the taste of fresh ginger can’t be beat, you can swap in a teaspoon of ground ginger in a pinch. Whisk together, add the tofu and fry in a skillet for 5-7 minutes. That’s it!
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Sesame Ginger Chopped Salad! Crispy sesame-ginger tofu with Eat Smarts Ginger Bok Choy Salad greens! An easy way to enjoy a restaurant quality salad at home. Vegan and Vegetarian.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
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