This 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!

tofu salad topped with sliced avocado and cherry tomatoes

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!

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:

  • Tofu. A simple 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.
  • Almonds. For that perfect nutty crunch!
salad topped with marinated tofu, avocado and cherry tomatoes

Herby lemon 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!

herb lemon vinaigrette mixed in a small bowl

How to make tofu salad:

This easy tofu salad recipe has a few different components, but overall it’s a breeze to throw together. Here’s the key steps, but reference the full, printable recipe at the bottom of the post when you start making your own salad.

  1. Marinate the tofu. First you’ll need to press the tofu. You can find my full guide HERE on pressing tofu and cut it into cubes. Whisk together the ingredients for the marinade. Coat the tofu in the marinade and let it sit for 15-30 minutes. If you’d like to try a different marinade, I have other flavor varieties for marinating tofu.
  2. Cook the tofu. You have two options, here. You can bake the tofu in the oven for 15 minutes. But my favorite way to cook tofu is to pan fry it in a large skillet over medium heat. Flip every few minutes and cook until it’s lightly browned on all sides.
  3. Mix the dressing. While the tofu is cooking, you can quickly whip up the dressing.
marinated tofu cooking in a large skillet

Assembling tofu salad:

Now that we have our tofu cooked and dressing made, we can prep our fresh salad ingredients and get everything assembled.

  1. After washing and preparing all of the fresh ingredients, toss them in a large bowl. I recommend slicing and adding in the avocado just before serving, since it browns so quickly.
  2. Make sure the tofu has cooled some before tossing it in with the other ingredients.
  3. Just before serving, add desired amount of dressing and toss until everything is evenly coated. Alternatively, dressing can be served on the side.
  4. For presentation, reserve a bit of each ingredient to place on top of the salad before serving. Enjoy! I know you will!

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.
tofu salad made with fresh romaine lettuce

As usual, if you end up making this recipe, PLEASE please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what you’re making and how you like it! Or come back here and leave a comment and review :)

More delicious tofu recipes to try:

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tofu salad topped with sliced avocado and cherry tomatoes

Tofu Salad


  • Author: Brita Britnell
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 2 large servings 1x
  • Diet: Vegan

Description

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

Scale

For the tofu

  • 1416 ounce block of tofu
  • 2 tablespoons of olive oil 
  • 3 tablespoons of balsamic vinegar 
  • 2 tablespoons of water
  • 2 tablespoons of maple syrup
  • 2 cloves of garlic minced
  • 1/4 teaspoon of salt

Herby Lemon Dressing:

  • 1/4 cup of lemon juice
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • 1 teaspoon of dijon mustard
  • 1 teaspoon of maple syrup or honey
  • 2 tablespoons of 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 of diced cucumber
  • ⅔ cup of cherry tomatoes, halved
  • 1 avocado, diced or thinly sliced
  • ¼ cup of sliced almonds

Instructions

For the Tofu:

  1. Press your tofu (see my full guide HERE on pressing tofu) and cut into your desired shape. I like larger cubes when serving in a salad but really anything works well.
  2. 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. 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 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:

  1. Whisk together all of the ingredients in a medium bowl and set aside until ready to use.

To assemble the salad:

  1. 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. Serve and ENJOY!
  3. 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.
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving

Keywords: tofu salad, vegetarian salad, lemon dressing

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