This salad is what I reach for when I want something that hits every note—crunchy, savory, a little tangy, and packed with protein. And let’s be real—if it doesn’t fill you up, what’s the point of calling it a salad? We’re not here for rabbit food. I put this one together on a random Tuesday when I was hungry and staring at a sad half-block of tofu. Then came edamame, shredded cabbage, and that dressing—sweet, salty, a little spicy. It’s like the salad knew it needed to step up its game. And it did. This isn’t your average side dish. It’s a fully loaded, plant-powered punch of texture and flavor that works just as well for meal prep as it does when you’re throwing together a quick lunch. Let’s get into it—chop, toss, drizzle. Eat. Feel good. Repeat.

1) Key Takeaways
2) Easy High Protein Asian Salad Recipe
3) Ingredients for High Protein Asian Salad
4) How to Make High Protein Asian Salad
5) Tips for Making High Protein Asian Salad
6) Making High Protein Asian Salad Ahead of Time
7) Storing Leftover High Protein Asian Salad
8) Try these Salads & Bowls next!
9) High Protein Asian Salad Recipe
10) Nutrition

1) Key Takeaways

This salad is loaded with high-protein vegetarian ingredients.
The ginger dressing adds a bold kick without overwhelming the veggies.
Perfect for meal prep, lunchboxes, or quick dinners.
It features tofu, edamame, and a rainbow of crunchy vegetables.

2) Easy High Protein Asian Salad Recipe

If you ever stared into your fridge looking for lunch inspiration and saw tofu and cabbage giving you the side-eye, this recipe might be your answer. This high protein vegetarian recipe came together one random Tuesday when I was craving something crunchy, flavorful, and—let’s be honest—fast.

Between the edamame and tofu, there’s enough protein to actually leave you feeling full, not just proud you ate a salad. The vegetables are raw and fresh, so there’s hardly any prep time, and the zingy ginger dressing pulls it all together like it was planned from the start.

We’re talking about one of those high protein vegetarian recipes that doesn’t scream “health food” but still packs a punch. It’s the kind of salad that earns a spot in your rotation without you even realizing it. And yes, it checks the box for high protein vegetarian side dishes, too.

3) Ingredients for High Protein Asian Salad

Extra-Firm Tofu: This is your salad’s anchor. Press it, cube it, and pan-fry it until golden. It holds everything together while adding that chewy bite we all love.

Shredded Red Cabbage: Bright, crunchy, and a little peppery, red cabbage brings color and balance. Plus, it holds its crunch like a champ.

Cooked Edamame: These little green gems are a protein powerhouse and give the salad a soft, buttery bite.

Red Bell Pepper: Thin slices add natural sweetness and color. It’s like confetti, but edible and nutritious.

Carrots: Go grated or julienned. Carrots bring texture and a hint of sweetness that plays well with the ginger dressing.

Scallions: They’re subtle but strong enough to give the salad a light onion flavor without taking over the show.

Chopped Cilantro: It’s fresh, citrusy, and slightly earthy. Skip it if you’re one of those folks who think it tastes like soap.

Sesame Seeds (Optional): A quick sprinkle of these gives the salad a little extra crunch and a nutty finish.

Oil for Cooking Tofu: You don’t need much—just enough to get those cubes golden and crisp on the outside.

4) How to Make High Protein Asian Salad

Step 1. Grab your tofu. Pat it dry, cube it, and toss it into a hot skillet with oil. Sear until golden on all sides, then let it chill on a plate for a bit.

Step 2. In a big mixing bowl, dump in the shredded cabbage, cooked edamame, sliced red bell pepper, grated carrots, scallions, and cilantro. Take a moment to admire how pretty it all looks—then get ready to mess it up with dressing.

Step 3. Whisk up your dressing (or shake it in a jar, no judgment). Ginger, soy sauce, maple syrup, garlic, rice vinegar, sesame oil—just let it blend until smooth.

Step 4. Add the crispy tofu to the veggie bowl. Pour the dressing over everything. Toss gently, like you’re giving it a massage, not a workout.

Step 5. Sprinkle with sesame seeds if you like that little finishing crunch. Serve it fresh or pack it for later. Either way, it holds up beautifully.

5) Tips for Making High Protein Asian Salad

High protein vegetarian recipes thrive on balance, so don’t skip the protein. If tofu isn’t your thing, try tempeh or even crispy chickpeas.

Use a wide bowl to toss the salad. It sounds minor, but it keeps the dressing from pooling in one sad corner. Give everything a chance to shine.

Let the tofu rest after cooking. If it’s too hot, it’ll steam the veggies instead of chilling with them. Warm tofu = soggy salad. Cold tofu = salad success.

6) Making High Protein Asian Salad Ahead of Time

This salad’s a meal prep star. Once tossed, it holds up for a couple of days in the fridge. But, if you’re planning ahead, keep the dressing and tofu separate until go time.

That way, your cabbage and carrots stay crisp, and the tofu keeps its golden edge. You can store the tofu in an airtight container, and just give it a quick reheat or enjoy cold—it’s flexible like that.

Make a double batch of the dressing while you’re at it. It’s so good, you might start using it on everything—grain bowls, noodles, roasted veggies—you name it.

7) Storing Leftover High Protein Asian Salad

Toss any leftovers into a sealed container and pop it in the fridge. It should last about 3 to 4 days.

If the salad looks a little dry the next day, add a splash of dressing or even just a squeeze of lime. It perks everything right up.

Avoid freezing this one. The fresh veggies won’t hold up to the cold, and the tofu’s texture will change. Best to keep it chilled and fresh.

8) Try these Salads & Bowls next!

9) High Protein Asian Salad Recipe