Description
This Tofu Avocado Salad is a refreshing, light, and no-cook dish perfect for summer days, offering a creamy texture and vibrant flavors. It’s quick, customizable, and packed with plant-based goodness.
Ingredients
Scale
- 200 g Silken Tofu (main protein source)
- 1 Ripe Avocado (adds creaminess and healthy fats)
- 1 Scallion (finely chopped for garnish)
- 2 cloves Garlic (grated, for aromatic flavor)
- 1 teaspoon Ginger (grated, for a fresh, zesty flair)
- 2 tablespoons Light Soy Sauce (delivers umami and saltiness)
- 1 teaspoon Sesame Oil (contributes a nutty aroma)
- 1/2 teaspoon Sugar (balances acidity)
- 1/2 teaspoon Chinese Black Vinegar (adds depth)
- 1/4 teaspoon White Pepper (provides a touch of pungency)
- 2 teaspoons Water (helps dilute the dressing, optional)
- Salt (adjust to taste)
Instructions
- Carefully thinly slice the silken tofu into small squares.
- Halve the ripe avocado and slice it crosswise into pieces that match the tofu’s size.
- On a serving platter, arrange the tofu and avocado slices in an alternating pattern.
- In a small mixing bowl, whisk together the grated garlic, ginger, soy sauce, sesame oil, sugar, Chinese black vinegar, white pepper, water, and salt until smooth and fragrant.
- Gently drizzle the dressing over the arranged tofu and avocado, ensuring even coverage.
- Finish off your tofu avocado salad by sprinkling the finely chopped scallions on top.
- Optional: Add toasted sesame seeds or crushed peanuts for extra crunch.
- Serve chilled for the best refreshing experience.
Notes
- Serve chilled for the best refreshing experience.
- Keep ingredients fresh and prepare just before serving to maintain optimal quality.
- For the best texture, use silken tofu.
- Taste your dressing before drizzling and adjust seasonings as needed.
- Consider adding crushed peanuts or toasted sesame seeds for texture.
- Slice both the tofu and avocado evenly for a visually appealing tofu avocado salad.
- Store leftover tofu avocado salad in an airtight container in the refrigerator for up to 1 day. Squeeze lemon juice over avocado to prevent browning.
- Freezing is not recommended for this tofu avocado salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 salad
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 0 mg