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Tofu Salad

This vibrant Tofu Salad combines creamy textures with fresh vegetables, making it a flavorful and customizable dish perfect for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Main Course, Salad, Vegetarian
Cuisine: American, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Tofu
  • 14-16 ounce block of tofu Firm tofu works best.
  • 2 tablespoons olive oil For sautéing tofu.
For the Dressing
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons water
  • 2 tablespoons maple syrup
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 1 teaspoon dijon mustard
  • 1 teaspoon maple syrup or honey
  • 2 tablespoons fresh herbs (4-6 large basil leaves, very finely diced)
  • freshly ground salt and black pepper (to taste) Season to preference.
For the Salad
  • 2 large heads romaine, chopped About 8 loosely packed cups.
  • 2/3 cup diced cucumber
  • 2/3 cup cherry tomatoes, halved
  • 1 whole avocado, diced or thinly sliced
  • 1/4 cup sliced almonds

Method
 

Preparation of Tofu
  1. Press the tofu for about 30 minutes to remove excess water.
  2. Cut the tofu into cubes and sauté in 2 tablespoons olive oil until golden, about 10-12 minutes.
Preparation of Dressing
  1. In a bowl, whisk together balsamic vinegar, water, maple syrup, minced garlic, salt, lemon juice, olive oil, dijon mustard, and fresh herbs.
  2. Season with salt and pepper to taste.
Assembly of Salad
  1. In a large bowl, mix together chopped romaine, diced cucumber, halved cherry tomatoes, avocado, sautéed tofu, and sliced almonds.
  2. Pour the dressing over the salad and toss to combine.

Notes

For best texture, store dressing separately until ready to serve. Add avocado last to prevent browning. Optionally add sriracha for spiciness.