Everyone needs a quick and easy vegan salad in their back pocket for hectic times….this tofu salad is so good I reach for it even when I’m not busy. Simple stovetop crispy tofu on a bed of greens with cukes, radish, shallots and avocado plus an insanely easy and delish sesame ginger dressing. Everything has been purposely chosen for a pop of color or a tasty pizazz with an eye towards quick and easy because I know that a light and satisfying dinner in under 20 minutes is always the goal.
When I need to get dinner on the table in under 30 minutes, this tofu salad with sesame ginger dressing is one of my top pics because it’s so easy to make, and ridiculously delish. A proven winner in our house, and I know you’ll quickly add it into your weekly rotation too. Another favorite is this zucchini skillet dinner. They’re both simple, plant-based, tried and true….meaning we have made and eaten them MANY, MANY times….and I know they’re well liked.
Step by Step
- Make sure you buy extra firm tofu for best results. Firm will also work, but nothing softer if you want crispy cubes for your salad.
- Simple is best here. Sprinkling the tofu with salt and pepper is legit the only seasoning needed.
- I cooked my tofu in a bit of olive oil….if you’re oil-free, use your air fryer and spritz with some veggie broth.
Drain tofu from package and place on a clean dish towel. If you have a tofu press, use it. If not, no worries, we can press the water out anyway!
Tofu gets crispier when the water it’s been soaking in is pressed out. Wrap the block of tofu in a clean towel and then place a heavy object on top while you get everything else ready for the salad.
Sesame Ginger Dressing
Use a microplane grater to get the most out of your garlic cloves.
Peel the ginger with a paring knife or scrape it off with a grapefruit spoon, then grate on the microplane.
Gather the simple pantry ingredients for the sesame ginger dressing.
Whisk together the tahini, tamari, sesame oil and maple syrup. Add in the grated garlic and ginger and whisk some more. Alternately place everything in a glass jar and shake vigorously until well combined.
Salad Prep
Greens: I used soft kale from my garden. I think bok choy is another awesome choice, as is watercress. If your kale is sturdier, gently massage to break up some of that fiber.
You can use a small handheld mandoline for easy and uniform sliced veggies. Slice the avocado by hand and stack the kale and then thinly slice.
Now that the moisture has release from the tofu, cut it into cubes. Start by cutting through to create rectangular slabs.
Turn the block onto another plane and cut through. Then cut the other way to have approximately 1-inch cubes. Separate the pieces and sprinkle with salt and pepper.
Heat heavy skillet over medium heat for a minute and then swirl in the olive oil. Place tofu pieces seasoning side down, and add them in a single layer to the pan. Cook for 2 minutes on each side, turning them so each side gets a bit golden.
I find this easiest with a pair of tongs. Sprinkle more salt and pepper onto the exposed side, after you flip.
While the tofu cooks, arrange greens on the bottom of a serving dish, layer on the sliced veggies and then peel and slice the avocado to add.
Sprinkle the cooked tofu pieces onto the salad and then, while the tofu is still warm, drizzle on the dressing. Toss if you’ve used a bowl.
Debra’s Pro Tips
- Keep your fresh ginger in the freezer. It will be easier to peel and grate, no stringy mess.
- Make dressing ahead. Store in a jar with airtight lid. Will stay good in fridge for 2 weeks.
- Resist the urge to get the tofu too toasty….it will just dry it out. A bit golden is the perfect color.
- Place warm tofu onto the salad and allow the creamy avocado and dressing to take advantage, mingling the flavors and textures.
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📖 Recipe
Quick and Easy Sesame Ginger Tofu Salad
Ingredients
Tofu
- 1 16-oz block extra firm tofu
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
Sesame Ginger Vinaigrette
- 3 tablespoon tahini
- 3 tablespoon rice wine vinegar
- 1 tablespoon low sodium tamari
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup
- 1 teaspoon grated garlic
- 2 teaspoon grated ginger
Salad
- 4 cups kale destemmed, julienned
- 5 radishes thinly sliced
- 3 persian cucumbers thinly sliced
- 1 shallot thinly sliced
- 1 avocado thinly sliced
Instructions
- Take tofu block from package and set onto a clean dish towel that's been folded in half.. Fold it over to envelope the tofu and place something heavy over it. A cast iron skillet or a few books will work well.
Sesame Ginger Dressing
- Use a microplane and grate the fresh ginger and garlic.
- Whisk tahini, tamari, toasted sesame oil, vinegar, and maple syrup together until a smooth, even consistency emerges. Now add the garlic and ginger and mix again. Alternately, place everything in a jar, cover tightly and shake vigorously until fully incorporated.
Prep Veggies for Salad
- Thinly slice cucumber, shallot, and radishes. Stack kale and then slice into thin strips.
Make Tofu
- Set drained tofu onto a cutting board. Slice into three slabs. Turn on its side and then do the same. Continue until the entire block has become 1-inch cubes. Separate the pieces and sprinkle with salt and pepper.
- Heat cast iron or your heaviest skillet over medium heat. Swirl in the tablespoon olive oil and place the cubes of tofu in a single layer, seasoning side down.Now sprinkle the exposed side of tofu with salt and pepper.
- Cook for about 2 minutes until it's just starting to turn golden and it naturally releases. Turn to another side. Cook again for 2 minutes. Continue until all sides are golden brown.
Compose Salad
- Disperse kale onto a serving dish. Artfully arrange slices of veggies all around. Top with warm tofu and drizzle on the dressing. Use a bowl if you'd like to toss it, otherwise make a display of it onto a platter.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
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