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Larb Salad from Plant-Based on a Budget

Larb Salad

I grew up with many Hmong friends, who introduced me to the traditional version of this dish. I’ve since given it a healthy, plant-based makeover, and my version is crammed with flavor.
Course Salad
Cuisine Thai
Keyword Plant-Based on a Budget, Vegan Larb Salad
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Yield 4 servings
Author Toni Okamoto


  • 1 teaspoon canola or vegetable oil
  • 1 14-ounce block extra firm tofu pressed and crumbled
  • 3 tablespoons lime juice about 1½ limes, divided
  • tablespoons minced cilantro
  • 2 tablespoons soy sauce
  • 1 green onion sliced
  • ½ tablespoon minced jalapeño
  • ¼ cup thinly sliced red white, or yellow onion
  • 2 tablespoons minced mint
  • 8 iceberg or romaine lettuce leaves


  1. Heat the oil in a saucepan over medium heat. Add the tofu and 1 tablespoon of the lime juice, and sauté for 4 to 5 minutes or until the tofu is light brown.
  2. Place the tofu in a medium bowl and combine with the remaining 2 tablespoons lime juice, cilantro, soy sauce, green onion, jalapeño, onion, and mint. Mix well.
  3. Serve in the lettuce leaves.

Recipe Notes

Recipe reprinted with permission from Plant-Based on a Budget by Toni Okamoto (BenBella Books, 2019)