Vegan Crispy Duck Salad with Orange Vinaigrette
Elevate your salad game with this vibrant Vegan Crispy Duck Salad with Orange Vinaigrette, a plant-based twist on a gourmet classic! Perfectly golden and crispy tofu serves as a savory "duck" alternative, coated in cornstarch and lightly pan-fried for a delectable crunch. A medley of fresh salad greens, juicy orange segments, crisp cucumber, and sweet red bell pepper pairs beautifully with toasted pecans, sesame seeds, and aromatic cilantro for layers of texture and flavor. The bright and tangy orange vinaigrette, infused with hints of ginger and soy, ties every ingredient together in a refreshing harmony. Quick to prepare and stunning to serve, this creative vegan salad is ideal for a light yet satisfying lunch or dinner, brimming with flavor and color for a truly unforgettable meal!
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 2 tbsp cornstarch
- 3 tbsp olive oil
- 4 cups mixed salad greens
- 1 red bell pepper, thinly sliced
- 1 cucumber, thinly sliced
- 1 orange, peeled and segmented
- 2 scallions, thinly sliced
- 0.25 cup fresh cilantro, chopped
- 0.25 cup pecans, toasted
- 1 tbsp sesame seeds
- 0.25 cup fresh orange juice
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 0.5 tsp ground ginger
- 0.25 tsp salt
Instructions
Press the extra-firm tofu for at least 15 minutes to remove excess moisture. Slice the tofu into thin strips about 1/2-inch wide.
In a bowl, toss the tofu strips with cornstarch until evenly coated.
Heat 3 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Add the tofu strips and cook until golden and crispy on all sides, about 8-10 minutes. Remove from the heat and set aside on a paper towel-lined plate to drain excess oil.
Prepare the orange vinaigrette by whisking together the fresh orange juice, rice vinegar, soy sauce, maple syrup, ground ginger, and salt in a small bowl. Set aside.
In a large salad bowl, combine the mixed salad greens, red bell pepper, cucumber, orange segments, scallions, fresh cilantro, toasted pecans, and sesame seeds.
Add the crispy tofu to the salad mixture and toss gently to combine.
Drizzle the orange vinaigrette over the salad and toss again to coat evenly.
Serve immediately and enjoy your delicious Vegan Crispy Duck Salad with Orange Vinaigrette.
Nutrition Facts
Calories |
1496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1316 mg | 57% | |
| Total Carbohydrate | 87.5 g | 32% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 41.9 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2915 mg | 224% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2397 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
