Seaweed, Mushroom & Tofu Salad

Seaweed, Mushroom & Tofu Salad

Vietnamese-inspired mushroom salad with toasted seaweed, crunchy carrots, cucumber, banana flower, and a delicious sweet and spicy lime dressing!

  • Author: Full of Plants
  • Yield: 2 1x


  • 1 tbsp (15ml) oil
  • 3 cups sliced mushrooms (I used oyster mushrooms)
  • 1 tsp (5ml) soy sauce
  • 1 and 1/2 sheet of nori, cut into 2-inch pieces
  • 1 small carrot, cut into matchsticks
  • 1 piece of fried tofu, thinly sliced
  • 1/2 cup banana flower (or use mung bean sprouts)
  • 1/2 cucumber, thinly sliced into ribbons, or spiralized
  • 68 leaves Thai basil


  • 2 tbsp (30ml) soy sauce
  • 2 tbsp (30ml) lime juice
  • 2 tbsp (30ml) maple syrup (or sugar)
  • 1 clove of garlic, minced
  • 1 small chili, minced


  1. Heat the oil in a large skillet over medium heat. Once hot, add the mushrooms and sautée for 5-7 minutes, or until cooked. Add the teaspoon of soy sauce and stir to combine. Cook for one more minute. Remove from heat and let it cool.
  2. In a small saucepan, heat about 3 tbsp of oil over medium heat. Once hot, add a few squares of the seaweed sheet and fry for 10-15 seconds. Remove from the oil and place on a plate lined with kitchen paper towel to remove excess oil. Repeat with the remaining nori sheet pieces.
  3. Prepare the dressing: in a small bowl, combine the soy sauce, lime juice, maple syrup, minced garlic and chili.
  4. In a large mixing bowl, combine the sautéed mushrooms, fried seaweed, carrots, tofu, banana flower, cucumber, and basil leaves. Pour in the dressing and stir to coat.
  5. Serve at room temperature, or chilled for about 2 hours. This salad is best served the same day but will keep for 2 days in the refrigerator.