Ingredients
Directions
Marinate the tofu: Add the marinade/dressing ingredients to a small bowl and stir to combine. Set aside.
Prep the tofu: Carefully drain the liquid from the package of tofu, and gently tip the block onto a clean kitchen towel or large paper towel. (Try to keep the block in one piece, but don’t worry if it falls apart — it will still taste great!) Pat with the towel, removing as much liquid as possible. Transfer the block of tofu to a shallow dish or plate.
Slice the tofu into 1-inch pieces and carefully separate them (again, it may fall apart a bit on you and that’s okay!).
Pour half of the marinade over top of the tofu and let sit for 20 minutes.
Meanwhile, prepare the salad: Add the butter lettuce, peppers, cucumber, avocado, and green onion. Toss.
Pour the remaining dressing over top.
Add the tofu and any dressing that remains in the dish and gently toss once again.
Sprinkle silken tofu salad with sesame seeds and chopped cilantro.
Chef’s Notes
Substitutions
You can use organic reduced-sodium tamari in place of coconut aminos; however, you may want to try 3 tablespoons instead of ¼ cup due to tamari’s higher sodium content.
If you don’t want to use silken tofu, the avocado still offers lots of creaminess as a complement to the crunch in the salad. If you’re looking for a protein substitute for the tofu, opt for shelled edamame or chickpeas.
Use red wine vinegar in place of sherry vinegar.
Instead of butter lettuce, try red or green leaf lettuce, romaine, or a spring mix of leafy greens.
For the bell pepper, use orange, yellow, or green instead of red pepper.
Make it a full meal
Add this salad on top of cooked whole grains like quinoa, brown rice, or bulgur.
Whole Food Sweetener
Use date paste in place of maple syrup.
Prep Ahead
Prepare the dressing/marinade ahead of time and store in an airtight container in the refrigerator for up to two weeks before making this recipe.
Marinate the tofu ahead of time and store in an airtight container in the refrigerator for up to 48 hours before making this recipe.
Storage
Store silken tofu salad leftovers in an airtight container in the refrigerator for up to 3 days.
4 servings
259g
- Amount per serving
- Calories213
- % Daily Value *
- Total Fat 13g17%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 308mg14%
- Total Carbohydrate 16g6%
- Dietary Fiber 5g18%
- Total Sugars 8g
- Includes 2g Added Sugars4%
- Protein 9g
- Calcium 65mg5%
- Iron 2.4mg14%
- Potassium 668mg15%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Marinate the tofu: Add the marinade/dressing ingredients to a small bowl and stir to combine. Set aside.
Prep the tofu: Carefully drain the liquid from the package of tofu, and gently tip the block onto a clean kitchen towel or large paper towel. (Try to keep the block in one piece, but don’t worry if it falls apart — it will still taste great!) Pat with the towel, removing as much liquid as possible. Transfer the block of tofu to a shallow dish or plate.
Slice the tofu into 1-inch pieces and carefully separate them (again, it may fall apart a bit on you and that’s okay!).
Pour half of the marinade over top of the tofu and let sit for 20 minutes.
Meanwhile, prepare the salad: Add the butter lettuce, peppers, cucumber, avocado, and green onion. Toss.
Pour the remaining dressing over top.
Add the tofu and any dressing that remains in the dish and gently toss once again.
Sprinkle silken tofu salad with sesame seeds and chopped cilantro.
