Go Back

Baked Teriyaki Tofu Salad

This isn't one of my recipes. It's taken from Animalaid.org.uk who kindly asked me to make a video to accompany the recipe. I have changed the ingredients slightly. There are two recipes below. One is basic using a premixed salad and ready made marinade. The deluxe version uses a few extra ingredients and in my opinion is much tastier.
One of the things I enjoy about making other peoples recipes is I try things I wouldn't normally eat. This meal can be a delicious, easy light lunch or a main meal (deluxe recipe) with sweet potato and a few extra ingredients.
Course: Main Course, Salad, Side Dish, Snack
Cuisine: Chinese, Japanese
Keyword: baked tofu, teriyaki salad, tofu, tofu salad, warm salad


Basic Recipe

  • 1/2 block firm tofu drained
  • 250 ml teriyaki marinade
  • 1/2 red pepper chopped
  • 1/2 red chilli chopped
  • 1 clove garlic crushed
  • mixed salad
  • 1 tbsp olive oil

Deluxe Recipe

  • 1/2 block firm tofu drained
  • 150 ml teriyaki sauce
  • 1 tbsp toasted sesame oil
  • 2 tbsp miso paste
  • 2 tbsp agave nectar or maple syrup
  • 1 tsp Chinese five spices
  • 1/2 red pepper chopped
  • 1/2 red chilli chopped
  • 1 clove garlic crushed
  • 1 handful baby spinach
  • 1 handful rocket leaves
  • 1 handful lettuce chopped
  • 1 sweet potato baked


  • Drain the tofu and cut into cubes (about 1” in size) set to one side. For the deluxe recipe mix the teriyaki sauce, oil, miso paste, agave nectar, five spices, chilli and garlic. Add the tofu, cover with cling film and give it a gentle shake to cover the tofu in the marinade. Do the same for the basic recipe mixing the teriyaki marinade and oil. Set aside in the fridge for at least one hour or overnight.

    Preheat the oven to 180C/356F.

    Line a baking tray with foil and spread out the tofu (keeping the marinade to dress the salad. Drizzle with a little oil (makes it go crispy) and place in the centre of the oven for 25 minutes until golden brown.

    In a bowl or on a plate prepare your salad. You can add your favourite veg like tomato, cucumber or spring onion. Add the hot tofu to the salad and the potato, pour over the remaining marinade. Serve straight away. Enjoy!



TIP: The longer the tofu marinates the better the flavour. For the sweet potato I prick it with a fork then cook on full power in the microwave for 4 minutes. When the tofu goes in the oven put the potato in at the same time to give the skin a crispy texture.