Silken Tofu Salad
A quick and easy silken tofu salad made with tofu, avocado, and veggies tossed in a flavorful green onion dressing.
Why We Love This Silken Tofu Salad
- Quick and Easy: This silken tofu salad comes together so quickly with minimal prep. Only 5 ingredients (if you already prepped my green onion sauce).
- No Cooking: Silken tofu is delicious straight from the package, no pressing or cooking necessary. You can throw this salad together in under 10 minutes!
- High Protein: 14 grams of plant-based protein per serving, but you can easily eat multiple servings especially if you’re having this as a main. Pair it with steamed rice and lunch is ready!
Key Ingredients
- Silken Tofu ⟶ Silken tofu is very soft, smooth, and creamy. It can be used straight out of the package, no cooking necessary! I love adding silken tofu to salads and miso soup, or using it as a base for creamy sauces.
- Avocado ⟶ The creamy texture of the avocado complements the silken tofu so well!
- Cucumber and Tomatoes ⟶ Cucumbers add a nice crunch and tomatoes add a pop of color. I highly recommend Japanese or Persian cucumbers, so much tastier and less watery than the thick American cucumbers.
- Green Onion Sauce ⟶ I love using my green onion sauce on silken tofu, but you can also make a quick dressing with soy sauce, sugar, vinegar, and sesame oil.
Tips for Success
Let the tofu sit for at least 10 minutes ⟶ Silken tofu contains a lot of water, which will naturally release from the tofu over time. You can use the silken tofu straight from the package if you are going to eat it right away, but if the tofu will be sitting for a while, don’t add it to the salad yet or your salad will get very watery. Instead, cut the tofu into cubes and place in a bowl. Set aside for 10-30 minutes, then drain.
Add tofu and dressing right before serving ⟶ Again, silken tofu will continue to release water as it sits, so for the best texture, add the tofu right before serving. The dressing will also pull water out of the tofu and veggies, so add the dressing just before serving too.
Silken Tofu Salad FAQ
Other Ways to Use Silken Tofu
- Sesame Mizuna Salad
- Protein Mango Chia Pudding
- Apple Chia Pudding
- Vegan Tofu Purin (Japanese Custard Pudding)
- Vegan Cheesecake
- Tofu Dango
- Vegan Japanese Mayo
- add to miso soup or miso kenchinjiru
- It’s also delicious on its own with my green onion sauce 🙂 For a hot tofu dish, slice and add to a pot with some dashi (or water and kombu), enough to just barely cover the tofu, and place over medium heat. Heat just until the water starts to simmer, then turn it off (you don’t want to boil the tofu since it will break). Scoop out the tofu (leave the water behind) and top with green onion sauce!
If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Silken Tofu Salad
Ingredients
- 12 oz
silken tofu* - ½ avocado diced
- 2 Persian cucumbers chopped
- ½ cup cherry or grape tomatoes halved
- ¼ cup
green onion sauce
Dressing (if you don't have green onion sauce)
- 1½ tbsp soy sauce or tamari
- 1 tsp sugar
- 2 tsp rice vinegar
- 2 tsp toasted sesame oil
Optional Toppings
- toasted sesame seeds
nori sheets* torn or cut into thin strips
Instructions
- Drain tofu and cut into cubes. If you have time, let the tofu sit in a bowl for at least 10 minutes. It will naturally release water as it sits.
- Add avocados, cucumbers, and tomatoes to a bowl. Drain any excess water from the tofu, then add tofu to the bowl with the veggies.
- Spoon green onion sauce on top and gently mix, then sprinkle with any other toppings you'd like. Serve immediately.Tip: If you don't have green onion sauce, whisk all the dressing ingredients together until the sugar dissolves. Pour over the salad.
*Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!
Save for later!
