Herbed Tofu Salad Recipe

Press and drain

Remove tofu from packaging, drain excess liquid, then press between paper towels or clean kitchen towels with a weighted cutting board or tofu press for 15–30 minutes to remove as much moisture as possible.

Cut

After pressing, cut the tofu into 1/2-inch thick slabs or 3/4-inch cubes depending on preference for salad pieces (slabs give larger pieces, cubes distribute more evenly).

Marinate

In a shallow bowl combine 2 tbs olive oil, 1 tbs soy sauce, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp dried oregano, 1/4 tsp salt and 1/4 tsp black pepper. Add the cut tofu, gently turn to coat, and let sit 10–15 minutes, turning once so both sides absorb the marinade.

Pan-fry

Heat a nonstick or cast-iron skillet over medium-high heat. Add a light coating of oil (about 1 tsp) or use the residual marinade in the pan. Place tofu pieces in a single layer without crowding. Cook 3–4 minutes per side until golden-brown and slightly crisp. Transfer to a plate and let cool slightly.

In a small bowl or jar combine 4 tbs extra-virgin olive oil, 2 tbs lemon juice, 1 tbs white wine vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, and 1 tbs minced shallot. Whisk or shake to emulsify.

Stir in 2 tbs chopped parsley, 1 tbs chives and 1 tbs dill. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or salt as needed. Set aside.

In a large bowl combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, 1/2 cup red bell pepper slices, 1/4 cup thinly sliced red onion and 1/2 cup chopped fresh herbs (parsley, chives, dill). If using, add diced avocado now.

Add the warm or room-temperature pan-fried tofu to the salad bowl.

Drizzle the herb vinaigrette over the salad (start with half, toss gently, then add more to taste). Toss gently to combine without breaking the tofu pieces.

Transfer to serving plates and finish with 2 tbs toasted sunflower seeds or chopped walnuts and a sprinkle of lemon zest if using.

Serve immediately while tofu is still slightly warm for best texture. Leftovers: store dressing separately and keep salad components chilled for up to 2 days; assembled with dressing will soften.