Silken Tofu Salad with Avocado and Ume Plum Dressing

Plate of silken tofu salad with tomatoes, cucumbers, and avocado, with wooden chopsticks on the side.

Silken Tofu Salad with Avocado and Ume Plum Dressing

Silken Tofu Salad with Avocado is a refreshing Japanese-inspired dish made with soft tofu, cherry tomatoes, cucumber, avocado, and a tangy sesame plum-vinegar dressing. Ready in 15 minutes and best served right away. Serves one as a light meal or four as a starter.

Prep Time15

Total Time15

Course: Appetizer, Salad

Cuisine: Asian, Fusion, Japanese

Diet: Vegan

Special diet: gluten-free, nut-free, vegan

Servings:

Calories: 283kcal

Author: Amy Katz

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

US Customary - Metric

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

Notes

Leftovers can be refrigerated in an airtight container for up to 3 days.

Nutrition