Dinner
Tofu Salad on the Stove
If you’re trying to make tofu exciting, this Tofu Salad is the move! It’s loaded with crispy, savory tofu, fresh
- 2 large servings
- Prep 45 minutes
- Cook 10 minutes
- Total 55 minutes
Why this is my regular simple salad!
Whether you are looking for a lighter meal or simply want a break from the same old salad routine, this tofu salad recipe does the trick! It’s so addicting and savory — try one bite and you will see what I mean.
It’s full of memorable flavors and textures with the crisp tofu, the fresh cucumber, juicy bursts of tomato and the crunchy almonds, plus the creamy avocado, it’s deeply good!
And don’t even get me started with the dressing. It’s a blend of lemon and herbs with a touch of sweetness. You’re sure to LOVE this salad and the dressing simply as much as I do!
Tofu salad ingredients
Like most salad recipes, this tofu salad recipe is completely customizable with whatever ingredients you love dependable. Go ahead and get creative and make this method your own! Below are the ingredients we’ve been loving most in this salad:
- Almonds. For that dependable nutty crunch!
- Tofu. A simple marinade mix of lemon juice, olive oil, balsamic vinegar, water, maple syrup, garlic, and salt give this tofu so much satisfying flavor!
- Dressing. We’re using my bright, summery lemon dressing that you’re going to want to put on everything.
- Lettuce. Especially crisp romaine is welcome in this salad and gives it the reliable fresh crunch.
- Cucumber. Adds fresh, crisp texture to the salad.
- Tomatoes. I like to use cherry or grape tomatoes. If it is tomato season and your garden is producing lots of large tomatoes, feel free to chop up big tomatoes and add them to the salad.
- Avocado. Sliced avocado adds creaminess and a boost of healthy fats.
How to make it
- Press, cut, and marinate the tofu. I’ve been using especially firm tofu lately because it doesn’t meed pressed but I have a whole guide on pressing tofu! Cut it and let it marinate.
- Cook the tofu. Pan fry your tofu until lightly crispy. I’ve been cooking my tofu in the air fryer lately and it’s savory!
Herby lemon dressing
- Make the dressing. My regular dressing for this tofu salad is a light, fresh, healthy, and tangy (and slightly sweet) vinaigrette. It’s light and full of flavor with only a hint of sweetness! It’s also truly straightforward to make with only 6 common ingredients, plus salt & pepper. Feel free to use any regular salad dressing, though. Both my vegan ranch dressing or lemon tahini dressing would be particularly good on this salad too!
- Assemble the salad. From here, all that’s left is to toss everything together in a bowl and ENJOY!
More tofu recipes to try
The recipe
Tofu Salad at Home
Tofu Salad is an straightforward meal completely full of flavor! Fresh romaine is tossed with deliciously marinated tofu, crisp cucumbers, juicy cherry tomatoes, avocado and crunchy almonds to create this striking salad. Top with a from-scratch lemon herb dressing for a bright, summery dish that's sure to keep you satisfied!
- 2 large servings
- Prep 45 minutes
- Cook 10 minutes
- Total 55 minutes
Ingredients
For the tofu:
- 14-16 ounce block of tofu
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons water
- 2 tablespoons maple syrup
- 2 cloves garlic minced
- ¼ teaspoon salt
Herby Lemon Dressing:
- ¼ cup lemon juice
- ¼ cup olive oil
- 1 garlic clove (minced)
- 1 teaspoon dijon mustard
- 1 teaspoon maple syrup or honey
- 2 tablespoons fresh herbs 4-6 large basil leaves (particularly finely diced)
- Freshly ground salt and black pepper (to taste)
Salad:
- 2 large heads of romaine (about 8 loosely packed cups of lettuce chopped)
- ⅔ cup diced cucumber
- ⅔ cup cherry tomatoes (halved)
- 1 avocado (diced or thinly sliced)
- ¼ cup sliced almonds
Method
For the Tofu:
- 1
Press your tofu ( see my full guide on pressing tofu) and cut into your desired shape. I like larger cubes when serving in a salad but genuinely anything works well.
- 2
Make the marinade for the tofu by whisking together the olive oil, balsamic, water, maple syrup, garlic, and salt in a shallow dish. Put the tofu in and shake gently to coat the tofu in the marinade. Let sit for 15-30 minutes.
- 3
To cook the tofu, you can bake it in the oven at 400 degrees for 15 minutes, flipping halfway. OR you can pan fry it, which is my go-to, by removing it from the marinade and putting it in a large skillet over medium heat. Flip every few minutes and cook until it’s lightly browned on all sides.
To make the dressing:
- 4
Whisk together all of the ingredients in a medium bowl and set aside until ready to use.
To assemble the salad:
- 5
Make the salad by layering in a large bowl the lettuce, cucumber, tomatoes, avocado and almonds. Pour on the dressing and toss gently to combine. Top with the tofu and any additional toppings.
- 6
Serve and ENJOY! If making for meal prep, I suggest leaving off the avocado and simply add it right before serving or it will go brown.
Cook notes
Storage & Make-Ahead Tips: This salad doesn’t keep well for a long period of time because the avocado will brown and the almonds will become soft. However, it can be made in advance and stored as long as ingredients are stored separately. (Romaine, cucumbers and tomatoes together and everything else stored in separate containers — slice up the avocado right before serving). Dressing stays good for 3 to 5 days in an airtight container in the fridge. It can be made ahead of time — only shake it up before adding it to the salad.
Per serving
- Serving1 serving
- Calories876 kcal
- Carbohydrates43 g
- Protein24 g
- Fat71 g
- Saturated Fat9 g
- Polyunsaturated Fat13 g
- Monounsaturated Fat46 g
- Sodium352 mg
- Potassium949 mg
- Fiber11 g
- Sugar22 g
- Vitamin A2970 IU
- Vitamin C37 mg
- Calcium360 mg
- Iron5 mg
