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Tofu Avocado Salad Recipe
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 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

• 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