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Why this is my favorite 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 delicious — try one bite and you will see what I mean.
It’s full of amazing flavors and textures with the crisp tofu, the fresh cucumber, juicy bursts of tomato and the crunchy almonds, plus the creamy avocado, it’s so 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 just as much as I do!
In this post…
Tofu salad ingredients
Like most salad recipes, this tofu salad recipe is completely customizable with whatever ingredients you love best. Go ahead and get creative and make this recipe your own! Below are the ingredients we’ve been loving most in this salad:
- Almonds. For that perfect 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 delicious flavor!
- Dressing. We’re using my bright, summery lemon dressing that you’re going to want to put on everything.
- Lettuce. Super crisp romaine is wonderful in this salad and gives it the perfect 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 super 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 delicious!
Herby lemon dressing
- Make the dressing. My favorite dressing for this tofu salad is a light, fresh, healthy, and tangy (and slightly sweet) vinaigrette. It’s light and full of flavor with just a hint of sweetness! It’s also super easy to make with just 6 common ingredients, plus salt & pepper. Feel free to use any favorite salad dressing, though. Both my vegan ranch dressing or lemon tahini dressing would be very tasty 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
See the video
Tofu Salad
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!
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.
- 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.
- 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.
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.
- 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
Serving: 1serving, Calories: 876kcal, Carbohydrates: 43g, Protein: 24g, Fat: 71g, Saturated Fat: 9g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 46g, Sodium: 352mg, Potassium: 949mg, Fiber: 11g, Sugar: 22g, Vitamin A: 2970IU, Vitamin C: 37mg, Calcium: 360mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @foodwithfeeling or tag #foodwithfeeling!
Love this! But it isn’t quite clear: you said “Make the marinade for the tofu by whisking together the lemon juice, olive oil, balsamic, water, maple syrup, garlic, and salt in a shallow dish.”. But the tofu ingredients don’t mention lemon juice?
thanks for mentioning that! Fixed it!
I can’t believe how good this salad is! Super easy to make and very delicious!