Tofu Salad

A refreshing Tofu Salad packed with vibrant vegetables, creamy avocado, and a delightful dressing, perfect for any occasion.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner, Lunch, Salad

Cuisine: Healthy, Vegan

Calories: 350

Ingredients Method Notes

Ingredients

For the Tofu and Salad

1 block Tofu Firm or extra-firm tofu works best.
2 tablespoons Olive oil For sautéing the tofu.
4 cups Romaine lettuce Chopped.
1 cup Cucumber Diced.
1 cup Cherry tomatoes Halved.
1 whole Avocado Sliced.
1/2 cup Sliced almonds For topping.

For the Dressing

1/4 cup Balsamic vinegar
1/4 cup Water To thin out the dressing.
2 tablespoons Maple syrup Add more if you prefer a sweeter dressing.
2 cloves Garlic Minced.
1 teaspoon Salt To taste.
2 tablespoons Lemon juice Freshly squeezed.
2 tablespoons Dijon mustard
2 tablespoons Olive oil For the dressing.

For Garnishing

1/4 cup Fresh herbs Chopped (such as parsley or cilantro).

Method

Preparation

Press the tofu to remove excess moisture and cut it into cubes.
Sauté the tofu in olive oil until golden brown and slightly crispy.

Making the Dressing

In a bowl, whisk together balsamic vinegar, water, maple syrup, minced garlic, salt, lemon juice, olive oil, and Dijon mustard until well combined.

Assembling the Salad

In a large bowl, combine chopped romaine lettuce, diced cucumber, halved cherry tomatoes, avocado slices, and sautéed tofu.
Pour the dressing over the salad and toss gently to coat.
Top with fresh herbs and sliced almonds just before serving.

Notes

Press the tofu well for better texture. You can customize the salad by adding other vegetables as desired. Best enjoyed fresh, but can be stored in the fridge for up to 3 days without dressing.