Tofu Salad Recipe

Press and prepare tofu

Remove the tofu from its package and drain. Wrap the block in a clean kitchen towel or paper towels and place a heavy skillet or a stack of plates on top for 15–20 minutes to press out excess moisture. After pressing, slice the tofu into 1/2-inch thick slabs or 3/4-inch cubes, depending on preference.

Prepare salad vegetables

While the tofu presses, rinse and spin or pat dry the salad greens. Halve the cherry tomatoes, slice the cucumber, thinly slice the red bell pepper and red onion, chop the fresh herbs, and dice the avocado if using. Combine the greens, tomatoes, cucumber, bell pepper, onion, and herbs in a large salad bowl and refrigerate briefly while you prepare the tofu and dressing.

Season tofu

In a shallow dish or bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp maple syrup, 1/2 tsp garlic powder, 1/4 tsp black pepper and 1/2 tsp salt. Gently toss the pressed tofu pieces in the mixture, coating evenly. Let marinate 5–10 minutes (turn once) so the flavors penetrate.

Sear tofu

Heat a nonstick or cast-iron skillet over medium-high heat and add 2 tbsp olive oil. When the oil shimmers, add tofu pieces in a single layer without crowding. Cook undisturbed for 3–5 minutes until golden brown on the bottom, then flip and cook another 3–4 minutes until browned and slightly crisp. If you cut tofu into cubes, stir occasionally to brown sides for a total of 6–8 minutes. Transfer seared tofu to a plate lined with a paper towel to drain briefly.

Make the dressing

In a small bowl or jar, combine 3 tbsp extra-virgin olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp soy sauce, and 1 minced garlic clove (or 1/2 tsp garlic powder). Season with 1/4 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or sweetness to your preference.

Dress the salad and combine

Pour about half of the dressing over the salad greens and toss gently to coat. Add the warm seared tofu on top (or toss with the greens if you prefer tofu distributed throughout). Drizzle more dressing as needed — reserve extra for people who want more.

Add toppings and finish

Scatter optional toppings such as toasted sesame seeds or sunflower seeds and croutons over the salad. If using avocado, add it last to avoid browning. Serve immediately while the tofu is still warm for best texture contrast.