Tofu and Edamame Salad

Sam Icklan, Project Bread

School Lunch

School Lunch Recipe

Tofu and Edamame Salad

This recipe is a lot of fun and looks beautiful when presented to students. Ingredients are layered into a clear 24 oz. cup to create a striking visual effect that is also delicious! Tossing the tofu in the scallion ginger vinaigrette allows the tofu to develop great flavor, and when the salad is either shaken or turned over onto a plate to eat, the dressing will coat the rest of the ingredients. This hearty, plant-based salad is sure to be a hit as a grab-and-go entree or as a vegan addition to your entree salad options!



1/2 cup Vegetable oil

14.5 pounds Tofu, drained and cut into ½” cubes

9.4 pounds Shelled Edamame, thawed from fro- zen

9 pounds Corn, thawed from frozen

7.75 pounds dry Brown rice, dry - cooked accord- ing to manufacturer’s instructions (½ cup cooked)

4.6 pounds Baby spinach (¾ cup packed)

3.5 pounds Red cabbage, shredded (¼ cup)

5.25 pounds Shredded carrots (¼ cup)

2 1/2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)

1/2 cup finely minced peeled fresh ginger

1/4 cup grapeseed or other neutral oil

1 1/2 tsp light soy sauce

3/4 tsp rice vinegar


  1. Prepare rice according to manufacturer’s instructions and cool completely before using.
  2. Preheat oven to 350°F. Line sheet pans with parchment paper. Toss tofu with oil and spread evenly onto prepared sheet pans. Bake until tofu begins to brown, about 15-20 minutes. Set tofu aside and let it cool completely before using.
  3. Prepare Ginger Scallion Vinaigrette and refrigerate until ready to use.
  4. Toss tofu with 4 cups of Scallion Ginger Vinaigrette.
  5. In a clear 24 oz. cup, add ingredients in layers starting with ¼ cup or 2.2 oz. of tofu. Add the rest of the ingredients in layers: ¼ cup corn, ¼ cup edamame, ¼ cup shredded carrots, ¼ cup shredded red cabbage, and ¾ cup packed of baby spinach. Put a lid on each cup, and refrigerate until ready to serve.
  6. One salad provides 1 cup total vegetable (1/4 cup additional vegetable, 1/4 cup legume vegetable, 1/4 cup red/orange vegetable,1/8 cup starchy vegetable,1/8 cup other vegetable),1.00 oz eq meat/meat alternate, 1.00 oz eq grains.


Calories 307 calories Saturated Fat 0.929g Sodium  65.245mg Carbohydrate 43.727g

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.

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