Craving a quick, crunchy, and tasty salad? Try this amazing Marinated Tofu Salad with creamy lemon tahini dressing. Ready in just 30 minutes! It's a great pick for a delicious and healthy meal.
I've jazzed up this salad with my Easy Marinated Tofu and Lemon Tahini Dressing. It's also packed with crunchy romaine lettuce, juicy cherry tomatoes, sweet corn, and creamy avocado slices.
Whether you're enjoying a quick weekday lunch at home, packing a nutritious meal for work or school, or hosting a casual dinner with friends, this tofu salad is a crowd-pleaser!
Want more vegan salads? Try my Vegan Pasta Salad, Vegan Caesar Salad, and Vegan Potato Salad. They're all packed with flavor and plant-based goodness, perfect for satisfying your cravings!
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🌟 Why you'll love this recipe
- Delicious Flavor: The combination of marinated tofu, creamy lemon tahini dressing, and fresh vegetables creates a delicious explosion of flavors.
- Quick and Easy: Ready in just 30 minutes, this recipe is perfect for busy weeknights when you want a nutritious meal without spending hours in the kitchen.
- Versatile: You can customize this salad with your favorite veggies or add-ons, making it adaptable to your taste preferences and what's in season.
- Healthy and Nutritious: Packed with protein from the tofu and vitamins and minerals from the veggies, this salad is a nutritious choice for a satisfying meal.
- Suitable for Various Occasions: Whether you're enjoying it for lunch, dinner, or even a potluck or picnic, this tofu salad is versatile enough to be enjoyed on any occasion.
🧾 Ingredient notes
For the marinated tofu:
For the lemon tahini dressing and for the salad:
Firm Tofu: I prefer firm tofu because it holds its shape better when I cook it.
Plus, it has a nice balance of moisture, giving it a tender texture without being too dry, unlike extra firm tofu, which can sometimes be a bit dry.
Soy Sauce: For a gluten-free option, use tamari instead. It offers a similar taste without the gluten. Alternatively, for a soy-free and gluten-free version, try coconut aminos.
Apple Cider Vinegar: Don't have apple cider vinegar on hand? No worries. You can swap it out with white wine vinegar, lemon or lime juice, red wine vinegar, or rice vinegar.
Maple Syrup: If you don't have maple syrup, you can use agave or coconut nectar, or brown rice syrup as alternatives.
However, if you prefer a sugar-free version of this recipe, feel free to substitute it with water instead.
Oil: When sautéing the tofu, feel free to use your preferred oil. I've opted for extra virgin olive oil for its flavor and because it was what I had on hand.
Cornstarch: You can substitute it with arrowroot starch, tapioca starch, potato starch, or all-purpose flour in equal amounts.
Veggies: I've used romaine lettuce, cherry tomatoes, corn, and avocado because they taste awesome together.
But hey, feel free to mix it up! Swap the lettuce or tomatoes if you prefer something different.
You can even throw in extra veggies like cucumber, peppers, or onions for more flavor and crunch. Get creative and make it your own!
Lemon Tahini Dressing: This creamy dressing is a personal favorite for its smooth texture, vibrant flavor, and simplicity.
With just 5 ingredients, it's quick to make, taking only 5 minutes from start to finish. However, feel free to use any dressing of your choice to suit your taste preferences.
Options like Vegan Ranch Dressing, Vegan Caesar Dressing, or a classic Vinaigrette can also complement this tofu salad beautifully.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Greek Tofu Salad: Add chopped cucumber, bell peppers, Kalamata olives, and Vegan Feta Cheese instead of the marinated tofu for a Mediterranean twist.
- Asian Tofu Salad: Incorporate shredded cabbage, carrots, edamame, and sliced green onions for an Asian flavor profile.
- Southwest Tofu Salad: Add black beans, roasted corn, diced bell peppers, and avocado for a Tex-Mex flair.
- Italian Tofu Salad: Use balsamic vinaigrette, and add crusty bread, cucumber, onion, and basil.
- Taco Tofu Salad: Top the salad with black beans and crushed tortilla chips. Garnish with fresh cilantro and a dollop of Vegan Sour Cream.
🔪 Instructions
Step 1. Press the tofu (just wrap the tofu in a clean towel and apply a steady weight to squeeze out moisture). This step is optional but highly recommended.
Step 2. Mix all the tofu marinade ingredients in a mixing bowl (soy sauce, vinegar, maple syrup, garlic powder, and onion powder) until well combined.
Step 3. Cut the tofu into cubes.
Step 4. Mix the tofu cubes with the marinade until evenly coated. Then, cover it up and pop it in the fridge for at least 5 minutes, ideally 15. If you've got the time, let it soak up those tasty flavors even longer for an extra punch.
Step 5. Drain the tofu but don’t discard the marinade.
Step 6. Heat oil in a skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides.
Step 7. Pour the marinade into a bowl with the cornstarch and mix well. Cook in the skillet where you had the tofu until thickened.
Step 8. Place all the dressing ingredients in a jar or a bowl (tahini, water, nutritional yeast, lemon juice, and salt) and whisk until well combined.
Step 9. To assemble the salad, add the lettuce, cherry tomatoes, corn kernels, avocado, and sesame seeds to a large mixing bowl and toss together.
Step 10. Then, add the marinated tofu, pour the dressing over the top, and toss everything together. Serve immediately and enjoy!
💭 Expert tips
- Press the Tofu: Removing excess moisture from the tofu before marinating helps it absorb more flavor and achieve a firmer texture when cooked.
- Use a Non-Stick Skillet: When cooking the tofu, a non-stick skillet helps prevent sticking and ensures even browning.
- Proper Oil Temperature: Check the oil temperature by adding a tofu cube, it should sizzle immediately. Hot oil ensures a crispy exterior without absorbing too much oil.
- Don't Overcrowd the Pan: Cook the tofu cubes in batches if necessary, ensuring there is enough space between them in the skillet. Overcrowding can lead to soggy tofu.
- Taste and Adjust Seasoning: Before serving, taste the assembled salad and add more salt if necessary to enhance the flavors.
❓Recipe FAQs
The assembled tofu salad can typically be stored in the fridge for up to 2-3 days. However, it's best enjoyed fresh to maintain the crispness of the vegetables and the texture of the tofu.
If storing for longer periods, consider keeping the dressing separate and adding it just before serving to prevent the salad from becoming too soggy.
It's not recommended to freeze assembled tofu salad, as freezing can negatively affect the texture and flavor of the vegetables and tofu.
The moisture content in the salad may also change, resulting in a less appetizing dish when thawed.
It's best to enjoy the salad fresh or store the individual components separately if you need to extend its shelf life.
Sure thing! You can get a head start on this salad by marinating the tofu and making the dressing ahead of time.
But when it comes to putting everything together, it's better to do it just before serving. That way, your veggies stay nice and fresh, and the salad tastes its best.
For salads, it's best to use firm or extra firm tofu. These types of tofu hold their shape well and have a texture that complements the crispiness of the vegetables in the salad.
Soft or silken tofu may be too delicate and could break apart easily, affecting the overall texture of the salad. So, opt for firm or extra firm tofu when making a salad for the best results!
Yes, pressing the tofu before marinating is highly recommended. Tofu acts like a sponge, holding onto excess water.
Pressing it helps to remove this water, allowing the tofu to absorb the flavors of the marinade more effectively.
If you skip pressing the tofu, it may not absorb as much flavor and could result in a less flavorful dish. So, take the time to press the tofu before marinating for the best taste and texture!
🌱 More tofu recipes
Did you like this recipe? Please leave a rating and comment below!
Marinated Tofu Salad
Ingredients
For the marinated tofu:
- 1 block firm tofu, about 14 ounces or 400 grams
- 2 tablespoons soy sauce
- 1 tablespoons apple cider vinegar
- 1 tablespoons maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoons oil, I used extra virgin olive oil
- 1 tablespoons cornstarch
For the lemon tahini dressing:
- ¼ cup tahini
- ¼ cup water
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- ¼ teaspoon salt
For the salad:
- 5 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, chopped
- ½ cup canned corn kernels
- 1 avocado, sliced
- 2 teaspoons sesame seeds, optional
Instructions
For the marinated tofu:
- Press the tofu (just wrap the tofu in a clean towel and apply a steady weight to squeeze out moisture). This step is optional but highly recommended.
- Mix all the tofu marinade ingredients in a mixing bowl (soy sauce, vinegar, maple syrup, garlic powder, and onion powder) until well combined.
- Cut the tofu into cubes.
- Mix the tofu cubes with the marinade until evenly coated. Then, cover it up and pop it in the fridge for at least 5 minutes, ideally 15. If you've got the time, let it soak up those tasty flavors even longer for an extra punch.
- Drain the tofu but don’t discard the marinade.
- Heat oil in a skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides.
- Pour the marinade into a bowl with the cornstarch and mix well. Cook in the skillet where you had the tofu until thickened.
For the salad:
- Place all the dressing ingredients in a jar or a bowl (tahini, water, nutritional yeast, lemon juice, and salt) and whisk until well combined.
- To assemble the salad, add the lettuce, cherry tomatoes, corn kernels, avocado, and sesame seeds to a large mixing bowl and toss together.
- Then, add the marinated tofu, pour the dressing over the top, and toss everything together. Serve immediately and enjoy!
Notes
- Press the Tofu: Removing excess moisture from the tofu before marinating helps it absorb more flavor and achieve a firmer texture when cooked.
- Use a Non-Stick Skillet: When cooking the tofu, a non-stick skillet helps prevent sticking and ensures even browning.
- Proper Oil Temperature: Check the oil temperature by adding a tofu cube, it should sizzle immediately. Hot oil ensures a crispy exterior without absorbing too much oil.
- Don't Overcrowd the Pan: Cook the tofu cubes in batches if necessary, ensuring there is enough space between them in the skillet. Overcrowding can lead to soggy tofu.
- Taste and Adjust Seasoning: Before serving, taste the assembled salad and add more salt if necessary to enhance the flavors.
Janice says
Hi! This is one of my all-time favorite salads. I use any veggies I have on hand and it always work! The dressing is out of this world 🙂
Iosune says
Hi Janice! So glad you liked it 🙂