This layered tofu salad is a fresh, easy, no-cook option for the warmer months or any time of year. It’s also highly customizable with different choices for protein, vegetables, and toppings. It works well for a lighter main dish or increase the servings for a potluck side salad.
Substitutions
Gluten-free – You can easily make this salad with gluten-free soy and hoisin sauce.
Variations
Protein – Canned tuna, salmon, or chicken work great!
Vegetables – The standard veggies are lettuce, tomato, and green onion. Bean sprouts and cucumbers are a great option for added crunch and flavor.
Toppings – I usually use furikake and bonito flakes. You can use sesame seeds, red pepper flakes, or chopped jalapenos.
Serve with
Miso Chicken
Tenderloin Char Siu Pork
Easy Layered Tofu Salad
A fresh, easy, no-cook salad full of vegetables, tofu, and your choice of protein.
Servings: 6 people
Ingredients
Dressing
- 1 clove garlic minced
- ½ cup soy sauce
- 2 tablespoons sesame oil
Salad
- 1 20 ounce firm tofu block drained and cubed
- 4-5 cups romaine lettuce chopped
- 1 12-16 ounce canned chicken, salmon or tuna
- 1 large tomato diced
- ¼ cup green onion (optional) chopped
Instructions
- In a small bowl, combine garlic, soy sauce, and sesame oil. Stir well and set aside.
- In an 8×8 baking or casserole dish, layer tofu, lettuce, canned protein, tomato, and green onion.
- Cover with plastic wrap and chill the salad if you're not serving immediately.
- Just before serving, add any toppings and pour mixed dressing over the salad.
Notes
This salad serves about 4-6 people when used as a side dish. It will serve 2 as a main dish.
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