Crumbled Tofu Salad Recipe

Press and crumble tofu

Wrap the tofu block in a clean kitchen towel or paper towels and press under a heavy skillet or tofu press for 15–20 minutes to remove excess liquid. Unwrap and crumble the tofu into bite-sized pieces with your hands or a fork (aim for a coarse, crumbly texture).

Make marinade

In a small bowl combine 2 tbs white miso paste, 1 tbs soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, 1 tsp maple syrup, 1 tsp grated ginger and 1 minced garlic clove. Whisk until smooth.

Marinate tofu

Place the crumbled tofu in a shallow dish, pour the miso marinade over it, and gently toss to coat evenly. Let sit at room temperature for 10–15 minutes (or refrigerate up to 2 hours for stronger flavor).

Sear tofu

Heat a nonstick skillet over medium-high heat with 1 tbs neutral oil. Add marinated crumbled tofu in an even layer and cook without stirring for 2–3 minutes to develop color, then stir and continue to cook 4–6 minutes until edges are golden and slightly crisp. Remove from heat and set aside to cool slightly.

Prepare tempeh

Slice the 8 oz tempeh into 1/4-inch cubes or small strips. Steam or simmer the tempeh in lightly salted water for 5 minutes to remove bitterness (optional but recommended). Drain and pat dry.

Marinate and crisp

Toss the tempeh pieces with 1 tbs soy sauce, 1 tsp toasted sesame oil and 1 tsp maple syrup. Heat 1 tbs neutral oil in a skillet over medium-high heat. Add tempeh in a single layer and cook 3–5 minutes per side until well browned and crispy. Remove and drain on paper towels.

Whisk dressing

In a small bowl or jar combine 1 tsp miso, 1 tbs rice vinegar, 1 tsp soy sauce, 1 tsp sesame oil, 2 tbs neutral oil, 1 tsp lime juice, 1 tsp maple syrup and 1/2 tsp grated ginger. Whisk or shake vigorously until emulsified, adding up to 1 tsp water to reach desired consistency. Taste and adjust sweetness, acidity or salt as needed.

Prepare vegetables and fruit

Wash and spin-dry the seasonal greens. Slice baby cucumbers into coins, halve the cherry tomatoes, thinly slice the Asian pear, slice the avocado, and thinly slice scallions. If using herbs, roughly chop or leave small leaves whole.

Assemble salad

In a large bowl combine 4 cups mixed greens, sliced cucumbers (6 pcs), halved cherry tomatoes (12 pcs), and sliced Asian pear (1 pc). Gently fold in the warm miso-crumbled tofu and crispy tempeh so they distribute through the greens.

Dress and finish

Drizzle the prepared dressing over the salad (start with half and add more to taste) and toss gently to coat. Top with sliced avocado (1 pc), sliced scallions, 1 tsp toasted sesame seeds and optional herbs. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, adjusting to taste.

Serve

Serve immediately so the tempeh stays crispy and the tofu retains some texture. Leftovers can be stored separately (dressed greens will wilt).