Tofu Salad

5 from 2 votes

Tofu Salad is an easy meal absolutely full of flavor! Fresh romaine is tossed with deliciously marinated tofu, crisp cucumbers, juicy cherry tomatoes, avocado and crunchy almonds to create this incredible salad. Top with a homemade lemon herb dressing for a bright, summery dish that's sure to keep you satisfied!

Prep Time45

Cook Time10

Total Time55

Course: Salad

Cuisine: American

Diet: Vegan, Vegetarian

Servings: large servings

Author: Brita Britnell

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 very 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

Instructions

For the Tofu:

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 really anything works well.
14-16 ounce block of tofu
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.
2 tablespoons olive oil, 3 tablespoons balsamic vinegar, 2 tablespoons water, 2 tablespoons maple syrup, 2 cloves garlic minced, 1/4 teaspoon salt
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 favorite, 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:

Whisk together all of the ingredients in a medium bowl and set aside until ready to use.
1/4 cup lemon juice, 1/4 cup olive oil, 1 garlic clove, 1 teaspoon dijon mustard, 1 teaspoon maple syrup or honey, 2 tablespoons fresh herbs 4-6 large basil leaves, Freshly ground salt and black pepper

To assemble the salad:

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.
2 large heads of romaine, ⅔ cup diced cucumber, ⅔ cup cherry tomatoes, 1 avocado, ¼ cup sliced almonds
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.

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 — just shake it up before adding it to the salad.

Nutrition