Name: Tofu Avocado Salad Recipe
Total time: 10 min
Ingredients: 7 ounces silken tofu – Soft and creamy (it acts as a protein-rich base; drain gently so it keeps its shape.); 1 ripe avocado – Adds buttery richness; choose one that is ripe but still firm for neat slices.; 2 cloves garlic (grated – Provides sharp flavor that lifts the mild tofu.); 1 teaspoon fresh grated ginger – Adds subtle warmth and freshness to the dressing.; 2 tablespoons light soy sauce – Gives savory depth without making the salad overly salty.; 1 teaspoon sesame oil – Adds nutty aroma that makes the dish taste fuller.; 1/2 teaspoon sugar – Balances the salty and tangy flavors.; 1/2 teaspoon Chinese black vinegar – Supplies tanginess; rice vinegar or lime juice can substitute.; 1/4 teaspoon white pepper – Adds mild heat and aroma.; 2 teaspoons water – Helps thin the dressing so it coats evenly.; Salt to taste – Optional (depending on soy sauce saltiness.); 1 scallion (finely chopped – Fresh garnish that adds color and mild crunch.)

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I remember the first time I made this Tofu Avocado Salad Recipe — it was one of those hot afternoons when I didn’t want to turn on the stove but still craved something satisfying and fresh. I mixed silky tofu with creamy avocado and a bright, tangy dressing, and the result surprised me in the best way. It felt light but still filling, perfect for a quick lunch or refreshing dinner side.

Every bite had a smooth, savory flavor with just the right zing. You can also enjoy similar flavors in a Lemon Chicken Recipe for a citrusy, protein-packed twist. If you’re after a simple, healthy dish that looks elegant without much effort, this one truly delivers.

Ingredients

Here’s everything you need and why each ingredient works so well in the salad:

• 7 ounces silken tofu – Soft and creamy, it acts as a protein-rich base; drain gently so it keeps its shape.
• 1 ripe avocado – Adds buttery richness; choose one that is ripe but still firm for neat slices.
• 2 cloves garlic, grated – Provides sharp flavor that lifts the mild tofu.
• 1 teaspoon fresh grated ginger – Adds subtle warmth and freshness to the dressing.
• 2 tablespoons light soy sauce – Gives savory depth without making the salad overly salty.
• 1 teaspoon sesame oil – Adds nutty aroma that makes the dish taste fuller.
• 1/2 teaspoon sugar – Balances the salty and tangy flavors.
• 1/2 teaspoon Chinese black vinegar – Supplies tanginess; rice vinegar or lime juice can substitute.
• 1/4 teaspoon white pepper – Adds mild heat and aroma.
• 2 teaspoons water – Helps thin the dressing so it coats evenly.
• Salt to taste – Optional, depending on soy sauce saltiness.
• 1 scallion, finely chopped – Fresh garnish that adds color and mild crunch.

Note: These quantities serve several people as a light side or two as a small main dish.

Variations

You can easily adjust this recipe to suit your taste or dietary needs:

• Add lime or lemon juice for a brighter citrus twist.
• Sprinkle toasted sesame seeds or crushed peanuts for extra crunch.
• Drizzle chili oil or add chili flakes for spice lovers.
• Mix in cucumber or shredded carrots for extra freshness and texture.
• Add a spoonful of miso paste for deeper savory flavor. You might also enjoy a creamy twist in Garlic Butter Chicken with Parmesan Rice Recipe for a rich, comforting side.

Cooking Time

This recipe is wonderfully quick to prepare:

• Prep Time: 10 minutes
• Cooking Time: 0 minutes
• Total Time: 10 minutes

Equipment You Need

• Sharp knife – For clean slicing of tofu and avocado.
• Cutting board – Safe surface for prep work.
• Mixing bowl – Used to prepare dressing.
• Small whisk or spoon – To combine dressing ingredients.
• Serving plate or salad bowl – For presentation.

How to Make Tofu Avocado Salad Recipe?

This dish comes together quickly with simple assembly and fresh ingredients. No cooking is required, making it ideal for busy days or warm weather meals. Careful slicing and arranging help the salad look elegant. Follow these steps for the best result.

Prepare the Tofu and Avocado

Gently drain the silken tofu and slice it into even squares or rectangles. Cut the avocado in half, remove the pit, peel, and slice to match the tofu size. Matching shapes help each bite feel balanced.

Arrange the Salad

Place tofu and avocado slices alternately on a serving platter. Keep them neat and slightly overlapping for an attractive presentation. This arrangement ensures every serving has both creamy textures.

Make the Dressing

Combine grated garlic, ginger, soy sauce, sesame oil, sugar, vinegar, white pepper, water, and salt in a bowl. Stir well until sugar dissolves and flavors blend. Taste and adjust seasoning if needed.

Finish and Serve

Drizzle dressing gently over the arranged tofu and avocado. Sprinkle chopped scallions over the top for color and freshness. Serve immediately for the best flavor and texture.

Additional Tips for Making This Recipe Better

After making this salad many times, here are my favorite improvements:

• I always drain tofu well so the dressing doesn’t get watery.
• I choose avocados that are ripe but firm to avoid mushy slices.
• I grate garlic and ginger fresh for brighter flavor.
• I taste the dressing before serving and tweak salt or tanginess.
• I drizzle dressing just before serving to keep textures fresh.

How to Serve Tofu Avocado Salad Recipe?

Serve the salad neatly arranged on a flat platter for a restaurant-style presentation. Garnish with extra scallions, sesame seeds, or thin chili slices for color contrast. It pairs beautifully with steamed rice, grilled vegetables, noodles, or as a refreshing starter for heavier meals. Chilled plates also help keep the salad fresh longer.

Nutritional Information

A serving provides balanced nutrition while staying light:

• Calories: Around 250–260 kcal per serving
• Protein: About 9 g from tofu
• Carbohydrates: Around 15 g mainly from avocado and seasonings
• Fat: Approximately 19 g from healthy avocado and sesame oil fats

Make Ahead and Storage

Proper storage keeps flavors fresh and textures enjoyable.

Storage: Store leftovers in an airtight container in the refrigerator for up to 24 hours. Adding a little lemon juice can help slow avocado browning.

Freezing: Freezing is not recommended because avocado and tofu textures change and become mushy after thawing.

Reheating: No reheating is needed since the salad is served chilled or at room temperature.

Why You’ll Love This Recipe?

This salad quickly becomes a favorite thanks to its simplicity and flavor balance.

• Quick and effortless preparation makes it perfect for busy days.
• Healthy combination of plant protein and good fats keeps you satisfied.
• Easy to customize with spicy, tangy, or crunchy additions.
• Beautiful presentation makes it great for guests or meal prep.
• Works as a side, starter, or light main dish anytime.

This Tofu Avocado Salad proves that simple ingredients can create something fresh, healthy, and incredibly satisfying with almost no effort. Once you try it, it’s likely to become a regular in your meal rotation.

Ash Tyrrell

Tofu Avocado Salad Recipe

I remember the first time I made this Tofu Avocado Salad — it was one of those hot afternoons when I didn’t want to turn on the stove but still craved something satisfying and fresh. I mixed silky tofu with creamy avocado and a bright, tangy dressing, and the result surprised me in the best way. It felt light but still filling, perfect for a quick lunch or refreshing dinner side.

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Total Time 10

Ingredients Method Notes

Ingredients

7 ounces silken tofu – Soft and creamy it acts as a protein-rich base; drain gently so it keeps its shape.
1 ripe avocado – Adds buttery richness; choose one that is ripe but still firm for neat slices.
2 cloves garlic grated – Provides sharp flavor that lifts the mild tofu.
1 teaspoon fresh grated ginger – Adds subtle warmth and freshness to the dressing.
2 tablespoons light soy sauce – Gives savory depth without making the salad overly salty.
1 teaspoon sesame oil – Adds nutty aroma that makes the dish taste fuller.
1/2 teaspoon sugar – Balances the salty and tangy flavors.
1/2 teaspoon Chinese black vinegar – Supplies tanginess; rice vinegar or lime juice can substitute.
1/4 teaspoon white pepper – Adds mild heat and aroma.
2 teaspoons water – Helps thin the dressing so it coats evenly.
Salt to taste – Optional depending on soy sauce saltiness.
1 scallion finely chopped – Fresh garnish that adds color and mild crunch.

Method

Gently drain the silken tofu and slice it into even squares or rectangles. Cut the avocado in half, remove the pit, peel, and slice to match the tofu size. Matching shapes help each bite feel balanced.
Place tofu and avocado slices alternately on a serving platter. Keep them neat and slightly overlapping for an attractive presentation. This arrangement ensures every serving has both creamy textures.
Combine grated garlic, ginger, soy sauce, sesame oil, sugar, vinegar, white pepper, water, and salt in a bowl. Stir well until sugar dissolves and flavors blend. Taste and adjust seasoning if needed.
Drizzle dressing gently over the arranged tofu and avocado. Sprinkle chopped scallions over the top for color and freshness. Serve immediately for the best flavor and texture.