Creamy Edamame and Shishito Salad Stuffed Vegan Inari
Great ready for a creamy, protein-packed, flavorful edamame and shishito salad, densely packed into a sweet tofu skin pocket. It’s our version of vegan inari, and honestly I think it’s better than rice. Serve alongside a homemade sushi platter, bring on a picnic, or have a few and make it a meal- you can’t go wrong!
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Finding Frozen Inari
There are times when I come across an ingredient and it sparks creativity. In this case I came across frozen inari pouches on my favorite online Asian grocery store, and I knew that was my impulse purchase of the day. Because when it came down to it, there is no reason inari had to be filled with rice. They could be filled with anything, and there was an opportunity to create! So I ended up making these vegan inari stuffed with an edamame, tofu, and shishito pepper salad. It’s creamy, filling, protein-packed and delicious on it’s own, but better still because it can be stuffed into and served into a deep-fried, seasoned pouch of tofu skin.
If you’re looking to make some of these delightful pouches yourself, look at your local Asian grocery store for the tofu skin pouches. The ones I bought can be found online here. And while I highly recommend this recipe for vegan inari with edamame and shishito salad, don’t stop there! there are so many other creative inari options out there- let me know what you try out!
Inari pockets can also be found canned or refrigerated, if you are unable to find frozen ones.
Looking for Edamame Recipes? Try one of these!
- Simple Sheet-Pan Gnocchi with Edamame
- Quinoa, Edamame, and Roasted Broccoli Salad
- Easy Weeknight Dinners
Tons of Tofu? Try one of these Tofu Recipes!
- Crispy Orange Chicken (Video)
- Soy-Glazed Quick and Crispy Tofu
- Garlic Mustard and Tofu Patties
- High-Protein Vegan French Onion Dip
- Crispy Vegan Nuggets Made from Tofu
- Crispy and Light Potato Crusted Tofu
- Crispy Coconut Crusted Tofu with Pineapple Dipping Sauce
- Rhubarb Vegan Hot and Sour Soup
- Pipián Verde with Mexican Jackfruit and Tofu
- Good Morning Vegan Hard Boiled Eggs
- Rice Paper Vegan Tofu Dumplings
- Hoover’s Breakfast Greens and Tofu
- Watercress Soup with Tofu and Vegan Broth
- Vegan Chocolate Brownie Tart with Raspberries
- Summer Tomato Vegan Caprese Salad
- Savory Steamed Silken Tofu with Crispy Shiitakes
- Vegan Chili Braised Tofu, Korean-Style
- Peanut Udon and Tofu
- Vegan Lion’s Mane Crab Cakes with Hollandaise Sauce
- Roasted Black Bean Tofu
- Roasted Red Pepper Vegan Miso Mayo
- Trying Vintage Tofu Recipes and Updating Vintage Tofu Recipes
Edamame Salad Stuffed Vegan Inari Tips and Tricks
- Other delicious additions to consider adding to this salad might include finely chopped celery, cilantro, chives, chili peppers, minced broccoli or chopped steamed spinach.
- For an oil-free alternative, try substituting the vegan mayonnaise with mashed avocado.
- While listed as an optional step, I recommend you blister your shishito peppers for a deeper, smokier flavor.
- Garnish with sesame seeds for added crunch and visual appeal.
- Eat right away, or refrigerate until serving.
Creamy Edamame and Shishito Salad Stuffed Vegan Inari
Ingredients
- 6 frozen inari pouches, thawed
- 12 oz. shelled edamame
- 7 oz. firm or extra firm tofu
- 1/2 cup vegan mayonnaise
- 10-15 shishito peppers
- 2-3 scallions
- Salt and white pepper, to taste
Instructions
- Thaw your inari ahead of time and set aside. Add salt to a small pot of water, and bring to a boil. Cook the edamame for 3-5 minutes, until soft and tender. Drain, shock to stop cooking, and set aside. Optionally char your shishito peppers by heating a skillet until hot, and cooking the peppers dry until they pop and the sides have color. Set aside.
- Add the tofu and mayonnaise to a large mixing bowl, and mash the tofu into the mayo. Add the cooked edamame, and mix, lightly smashing the edamame as well (a mix between smashed beans and whole beans is perfect). Chop the scallions and shishitos, and add them to the bowl along with salt and pepper to taste. Mix.
- Open the inari pouches and fill with the edamame salad filling. Serve immediately, or chill until consuming.
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