Tofu Salad

Why this is my favorite simple salad!

Whether you are looking for a lighter meal or simply want a break from the same old salad routine, this tofu salad recipe does the trick! It’s so addicting and delicious — try one bite and you will see what I mean.

It’s full of amazing flavors and textures with the crisp tofu, the fresh cucumber, juicy bursts of tomato and the crunchy almonds, plus the creamy avocado, it’s so good!

And don’t even get me started with the dressing. It’s a blend of lemon and herbs with a touch of sweetness. You’re sure to LOVE this salad and the dressing just as much as I do!

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Tofu salad ingredients:

Like most salad recipes, this tofu salad recipe is completely customizable with whatever ingredients you love best. Go ahead and get creative and make this recipe your own! Below are the ingredients we’ve been loving most in this salad:

Tofu. A simple marinade mix of lemon juice, olive oil, balsamic vinegar, water, maple syrup, garlic, and salt give this tofu so much delicious flavor!

Dressing. We’re using my bright, summery lemon dressing that you’re going to want to put on everything.

Lettuce. Super crisp romaine is wonderful in this salad and gives it the perfect fresh crunch.

Cucumber. Adds fresh, crisp texture to the salad.

Tomatoes. I like to use cherry or grape tomatoes. If it is tomato season and your garden is producing lots of large tomatoes, feel free to chop up big tomatoes and add them to the salad.

Avocado. Sliced avocado adds creaminess and a boost of healthy fats.

Almonds. For that perfect nutty crunch!

Herby lemon dressing

My favorite dressing for this tofu salad is a light, fresh, healthy, and tangy (and slightly sweet) vinaigrette. It’s light and full of flavor with just a hint of sweetness! It’s also super easy to make with just 6 common ingredients, plus salt & pepper. Feel free to use any favorite salad dressing, though. Both my vegan ranch dressing or lemon tahini dressing would be very tasty on this salad too!

More tofu recipes to try

Tofu Salad is an easy meal absolutely full of flavor! Fresh romaine is tossed with deliciously marinated tofu, crisp cucumbers, juicy cherry tomatoes, avocado and crunchy almonds to create this incredible salad. Top with a homemade lemon herb dressing for a bright, summery dish that’s sure to keep you satisfied!

Course Salad

Cuisine American

Diet Vegan, Vegetarian

Prep Time 45 minutes

Cook Time 10 minutes

Total Time 55 minutes

Servings large servings

Calories 876kcal

Author Brita Britnell

Ingredients

For the tofu:

14-16 ounce block of tofu2 tablespoons olive oil3 tablespoons balsamic vinegar2 tablespoons water2 tablespoons maple syrup2 cloves garlic minced¼ teaspoon salt

Herby Lemon Dressing:

¼ cup lemon juice¼ cup olive oil1 garlic clove minced1 teaspoon dijon mustard1 teaspoon maple syrup or honey2 tablespoons fresh herbs 4-6 large basil leaves very finely dicedFreshly ground salt and black pepper to taste

Salad:

2 large heads of romaine about 8 loosely packed cups of lettuce chopped⅔ cup diced cucumber⅔ cup cherry tomatoes halved1 avocado diced or thinly sliced¼ cup sliced almonds

Instructions

For the Tofu:

Press your tofu (see my full guide on pressing tofu) and cut into your desired shape. I like larger cubes when serving in a salad but really anything works well.

14-16 ounce block of tofu

Make the marinade for the tofu by whisking together the olive oil, balsamic, water, maple syrup, garlic, and salt in a shallow dish. Put the tofu in and shake gently to coat the tofu in the marinade. Let sit for 15-30 minutes.

2 tablespoons olive oil, 3 tablespoons balsamic vinegar, 2 tablespoons water, 2 tablespoons maple syrup, 2 cloves garlic minced, 1/4 teaspoon salt

To cook the tofu, you can bake it in the oven at 400 degrees for 15 minutes, flipping halfway. OR you can pan fry it, which is my favorite, by removing it from the marinade and putting it in a large skillet over medium heat. Flip every few minutes and cook until it’s lightly browned on all sides.

To make the dressing:

Whisk together all of the ingredients in a medium bowl and set aside until ready to use.

1/4 cup lemon juice, 1/4 cup olive oil, 1 garlic clove, 1 teaspoon dijon mustard, 1 teaspoon maple syrup or honey, 2 tablespoons fresh herbs 4-6 large basil leaves, Freshly ground salt and black pepper

To assemble the salad:

Make the salad by layering in a large bowl the lettuce, cucumber, tomatoes, avocado and almonds. Pour on the dressing and toss gently to combine. Top with the tofu and any additional toppings.

2 large heads of romaine, ⅔ cup diced cucumber, ⅔ cup cherry tomatoes, 1 avocado, ¼ cup sliced almonds

Serve and ENJOY! If making for meal prep, I suggest leaving off the avocado and simply add it right before serving or it will go brown.

Notes

Storage & Make-Ahead Tips:

This salad doesn’t keep well for a long period of time because the avocado will brown and the almonds will become soft. However, it can be made in advance and stored as long as ingredients are stored separately. (Romaine, cucumbers and tomatoes together and everything else stored in separate containers — slice up the avocado right before serving).
Dressing stays good for 3 to 5 days in an airtight container in the fridge. It can be made ahead of time — just shake it up before adding it to the salad.

Nutrition

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