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 as a nutritious lunch or as a starter with other Asian-inspired dishes.
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.
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.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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. Please note that if you are on a low-sodium diet, you can substitute rice wine vinegar in place of the ume plum vinegar.
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.
This recipe makes one serving as a meal. Or you can divide it up and serve it as a refreshing starter.
And even though Silken Tofu Salad features Japanese ingredients and flavors, it’s a wonderful choice as part of a plant-based Mediterranean diet. After all, tofu is made from crushed soybeans, and beans are a staple of the Mediterranean diet.
This salad is best enjoyed right away. While you can store the leftovers 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.
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 salads featuring tofu
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
Silken Tofu Salad
- 1 Tablespoon ume plum vinegar, (umeboshi vinegar)
- 1 Tablespoon sesame oil
- 1 box Mori-Nu Silken Tofu , (12.3 ounces) 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
- In a small bowl, whisk together the ume plum vinegar and sesame oil to form the dressing.
- Arrange the silken tofu cubes, tomatoes, cucumber, and avocado on a serving plate or in a bowl.
- Drizzle the dressing over the salad.
- Top with the toasted sesame seeds and serve.
Nutritional information is an estimation only.
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