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This Marinated Tofu & Edamame Spaghetti Salad is perfect for meal prep! | VEGAN + GF | ThisSavoryVegan.com
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Marinated Tofu + Edamame Spaghetti Salad

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 5


  • 1 package firm tofu
  • 16 oz. package coleslaw
  • 2 large handfuls baby spinach
  • 1 ½ cups prepared edamame spaghetti approx. 6 oz dry
  • ½ bunch cilantro roughly chopped
  • 1 tbsp. sesame oil
  • For Marinade/Dressing
  • ½ cup low sodium soy sauce
  • ½ cup olive oil
  • 1 tbsp. sesame oil
  • 2 tbsp. cilantro chopped
  • 2 garlic cloves minced
  • sriracha to taste


  • Combine marinade ingredients together in a bowl and set aside.
  • Remove tofu from package, draining liquid. Place tofu on a plate and place another plate on top of it for 30-60 minutes.* Slice tofu into 5 equal pieces and dry off excess liquid between slices with paper towels.
  • Put ⅛ cup marinade in the bottom of a shallow dish. Place tofu slices on top of the marinade. Top tofu with another ⅛ cup marinade. Cover and place in the fridge for 1-24 hours.**
  • Heat a large pan over medium high heat and add sesame oil. Add tofu slices and cook for 3-5 minutes (or until they start to brown). Flip and cook for an additional 3 minutes. Remove from pan and set aside to cool.
  • Bring a pot of water to a boil and add edamame spaghetti. Cook for 3-5 minutes, or until pasta is cooked through. Drain and run under cold water.
  • Add coleslaw mix, spinach, edamame spaghetti and cilantro to a large bowl. Toss to combine.
  • Add dressing and mix. Top with tofu.***


*This helps push the liquid out of the tofu.
**The longer it sits the more flavor the tofu absorbs.
***If you plan on eating this all at once, add dressing directly to the salad. If you are going to separate this out over a few days then add the dressing as you eat it.