Silken Tofu Salad is a delicious combination of tofu, tomatoes, cucumber, and avocado with a light flavorful dressing. This Japanese-style tofu salad is perfect lunch or as a starter with other Asian-inspired dishes. It's ready to eat in 15 minutes!
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I first tried a silken tofu salad at a Japanese restaurant which offered it as a vegan option. Not only did I enjoy it, I realized I could easily make it at home with only a few ingredients.
This version features a wonderful combination of flavors and textures. And it's so quick and easy to make!
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Why you'll love this recipe
- You can make it in 15 minutes with only 7 ingredients.
- You don't need to cook the tofu since it's served cold, straight from the box.
- It's light and refreshing, making it perfect as a warm-weather meal.
Ingredients
Silken tofu comes in different textures: soft, firm, and extra firm. Besides salads, it's also used in recipes for sauces, desserts, and silken tofu scramble.
For this easy tofu salad recipe, you can choose whichever texture you prefer. I usually use firm or extra firm because it’s easier to cube, but this is purely for aesthetics rather than taste.
When you open the box to remove the tofu, don't worry if some of the tofu has crumbled. It will still taste delicious even if it's not cut into perfect cubes.
Ume plum vinegar (also known as umeboshi vinegar), is tangy and salty, and a little bit goes a long way. Or you can substitute rice wine vinegar in place of the ume plum vinegar.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
This salad is easy to make in minutes. All you need to do is combine the cubed tofu with cherry or grape tomatoes, cucumber, and avocado.
Then the simple two-ingredient dressing is drizzled on top, along with a sprinkle of toasted sesame seeds.
Serving suggestions
This recipe makes one serving as a meal. Or you can divide it up and serve it as a refreshing starter.
It goes well with other Asian-inspired dishes such as coconut jasmine rice and marinated asparagus spears.
Storing
This salad is best enjoyed right away. While you can store the leftovers in an airtight container in the refrigerator for a few days, it will get rather soggy and won't taste nearly as fresh, so I don't recommend it.
Recipe FAQs
If you've ever eaten miso soup, the little cubes of tofu floating in the soup are usually silken tofu. It's creamy with a custard-like texture. Unlike regular tofu, it hasn't had any water pressed out.
Silken tofu is typically sold in shelf-stable aseptic boxes. Look for them in the Asian foods section of major supermarkets, at Asian markets, and online. The hermetically sealed boxes keep the tofu protected from spoiling. And they will last unopened in your pantry for a whole year.
If you can't find silken tofu, you can use soft tofu in its place for many recipes like salads, sauces, and desserts.
More vegan salads featuring tofu
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Love and Veggies,
Amy
📋 Recipe
Silken Tofu Salad
Ingredients
- 1 Tablespoon ume plum vinegar, (umeboshi vinegar)
- 1 Tablespoon sesame oil
- 1-12.3 ounce box silken tofu , cubed (soft, firm, or extra-firm can be used)
- ½ cup cherry or grape tomatoes, quartered
- ½ cup cucumber, (Persian or English, if available) sliced
- ½ cup avocado, cubed
- 1 teaspoon toasted sesame seeds
Instructions
- In a small bowl, whisk together the ume plum vinegar and sesame oil to form the dressing.1 Tablespoon ume plum vinegar, 1 Tablespoon sesame oil
- Arrange the silken tofu cubes, tomatoes, cucumber, and avocado on a serving plate or in a bowl.1-12.3 ounce box silken tofu, ½ cup cherry or grape tomatoes, ½ cup cucumber, ½ cup avocado
- Drizzle the dressing over the salad.
- Top with the toasted sesame seeds and serve.1 teaspoon toasted sesame seeds
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Notes
Nutrition
Nutritional information is an estimation only.
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