Silken tofu salad with avocado and ume plum dressing is a refreshing no-cook dish made with soft tofu, juicy tomatoes, crisp cucumber, and creamy avocado. A simple sesame dressing brings everything together with tangy, salty flavor.
This Japanese-inspired salad is ready in about 15 minutes and is best served chilled or at room temperature. Enjoy it as a light lunch, starter, or side dish.
If you keep shelf-stable silken tofu in your pantry, this is an easy way to turn one box into something colorful and flavorful. And for another way to use it, try my silken tofu scramble next.
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Ingredients
- Silken tofu: Silken tofu has a smooth, custard-like texture and is sold in soft, firm, and extra-firm varieties. Any of them will work in this salad. I usually choose firm or extra-firm silken tofu because it's easier to cut into cubes, but soft silken tofu tastes just as good. Don't worry if the tofu crumbles a little when you remove it from the package. This salad is very forgiving, and imperfect cubes still taste delicious.
- Avocado: Choose a ripe but not mushy avocado so it holds its shape when cubed.
- Tomatoes: Cherry or grape tomatoes work well since they're sweet, juicy, and easy to quarter.
- Cucumber: Persian or English cucumber is my preference because the skin is thin and the seeds are small. If using a regular cucumber, you may want to peel and seed it first.
- Ume plum vinegar: Also called umeboshi vinegar, this Japanese condiment is tangy, salty, and bold, so a little goes a long way. If you don't have it, use rice vinegar instead and add a pinch of salt to taste.
- Sesame oil: A small amount adds rich, toasty flavor to the dressing.
- Toasted sesame seeds: Sprinkle them on top just before serving for a little crunch and nutty flavor.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make silken tofu salad
- Whisk the ume plum vinegar and sesame oil together in a small bowl.
- Arrange the silken tofu cubes, tomatoes, cucumber, and avocado on a serving plate or in a shallow bowl.
- Drizzle the dressing over the salad.
- Top with toasted sesame seeds and serve right away.
This salad is best enjoyed right after assembling, while the vegetables are fresh and the avocado is still bright. To prep ahead, whisk together the dressing and cut the cucumber and tomatoes in advance. Wait to open and cube the tofu and avocado until you're ready to serve.
For another chilled side with similar flavors, try my quick sesame marinated asparagus next.
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Amy
📋 Recipe
Silken Tofu Salad with Avocado and Ume Plum Dressing
Ingredients
- 1 Tablespoon ume plum vinegar, (umeboshi vinegar) or substitute rice vinegar with a pinch of salt
- 1 Tablespoon sesame oil
- 1-12.3 ounce box silken tofu , cubed (soft, firm, or extra-firm)
- 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.
Nani says
Over 3100 mg. of sodium?!?? Really??
Amy Katz says
The ume plum vinegar contains a lot of salt. Use my suggested substitution of rice vinegar instead if sodium is a concern.