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  • Writer's pictureSusie Csorsz Brown

Coconut-Lime Tofu and Cabbage Salad Bowls

Always in the mood for a bowl, which allows you and everyone around the table to individualize their dinner to their best taste.

Here, you'll use your air fryer to crisp up tofu and chickpeas (that you can marinate the night before!), and arrange it with a lovely cabbage and herb salad. Use what grain you have on hand or favor, and you'll have a complete veggie-based meal that will make everyone happy!

Please feel free to use ready-cut cabbage salad and shredded carrots, if that is available to you.

Tofu and beans bowls
Tofu and chickpeas, crisped in an air fryer and a lovely dressing

Coconut-Lime Tofu and Cabbage Salad Bowls

Yield: 4 to 6 servings


1 cup well-shaken and stirred coconut milk, divided

4 1/2 tablespoons fresh lime juice (from 3 to 4 limes), divided

2 tablespoons light brown sugar

1 tablespoon plus 3/4 teaspoon kosher salt, divided, plus more to taste

1 tablespoon grated, peeled fresh ginger (from 1 [1 1/2-inch] piece fresh ginger), divided

2 boxes extra-firm tofu, drained, cut into 1-inch cubes

2 cans garbanzo beans, drained

Peanut Sauce

3 tablespoons creamy peanut butter

1 1/2 tablespoons Gochujang

8 cups shredded green cabbage

1 cup matchstick-cut carrots

1 cup chopped mixed fresh tender herbs (such as cilantro, mint and basil), plus more for garnish

lime wedges, for serving

Cooked grain, such as quinoa, for serving


Whisk together 1/2 cup coconut milk, 2 tablespoons lime juice, brown sugar, 1 tablespoon salt, and 2 teaspoons ginger in a large ziplock bag, squishing until sugar dissolves. Add tofu and chickpeas and seal bag, pressing out all air. Massage bag to evenly coat chicken with marinade. Refrigerate at least 1 hour or overnight.

Heat air fryer to 400°. Once hot, drain marinade from the tofu and chickpea bag and cooking in batches, cook the tofu and beans 18 minutes, flipping halfway through, until the tofu is golden brown.

Meanwhile, whisk together peanut butter, Gochujang, remaining 1/2 cup coconut milk, remaining 2 1/2 tablespoons lime juice, remaining 3/4 teaspoon salt, and remaining 1 teaspoon ginger in a large bowl until blended and smooth. Reserve dressing for drizzling.

In a large bowl, combine cabbage, carrots, herbs, tossing well to combine.

To serve, scoop a bit of your favorite grain in a bowl, topping with a handful of the cabbage mixture, the tofu and chickpea mixture and drizzling with the peanut sauce. Serve with lime wedges. Enjoy!

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