Name: Tofu Salad
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 2 Servings
Cuisine: American
Ingredients: 15 ounces tofu; 2 tablespoons olive oil; 3 tablespoons balsamic vinegar; 2 tablespoons water; 2 tablespoons maple syrup; 2 cloves garlic; 0.25 tsp salt; 0.25 cup lemon juice; 0.25 cup olive oil; 1 clove garlic; 1 tsp dijon mustard; 1 tsp maple syrup or honey; 2 tablespoons fresh herbs; salt and black pepper; 2 large heads romaine lettuce; 0.667 cup cucumber; 0.667 cup cherry tomatoes; 1 avocado; 0.25 cup almonds

Tofu Salad is an easy meal absolutely full of flavor! Fresh romaine is tossed with deliciously marinated tofu, crisp cucumbers, juicy cherry tomatoes, avocado and crunchy almonds to create this incredible salad. Top with a homemade lemon herb dressing for a bright, summery dish that's sure to keep you satisfied!

Salad

55 m

American

Food with Feeling

April 22, 2026

Foodwithfeeling.com

From the Cook

1/6

Tofu Salad

Food with Feeling Verified

Foodwithfeeling.com

Ingredients

Warning0 allergens identified

Tofu Salad

For the tofu:

15 ounces tofu

2 tablespoons olive oil

3 tablespoons balsamic vinegar

2 tablespoons water

2 tablespoons maple syrup

2 cloves garlicminced

¼ tsp salt

Herby Lemon Dressing:

¼ cup lemon juice

¼ cup olive oil

1 clove garlicminced

1 tsp dijon mustard

1 tsp maple syrup or honey

2 tablespoons fresh herbs4-6 large basil leaves, very finely diced

salt and black pepperto taste

Salad:

2 large heads romaine lettucechopped

⅔ cup cucumberdiced

⅔ cup cherry tomatoeshalved

1 avocadodiced or thinly sliced

¼ cup almondssliced

Instructions

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For the Tofu

Press your tofu (see my full guide on pressing tofu) and cut into your desired shape. I like larger cubes when serving in a salad but really anything works well.

Make the marinade for the tofu by whisking together the olive oil, balsamic, water, maple syrup, garlic, and salt in a shallow dish. Put the tofu in and shake gently to coat the tofu in the marinade. Let sit for 15-30 minutes.

To cook the tofu, you can bake it in the oven at 400 degrees for 15 minutes, flipping halfway. OR you can pan fry it, which is my favorite, by removing it from the marinade and putting it in a large skillet over medium heat. Flip every few minutes and cook until it’s lightly browned on all sides.

To make the dressing

Whisk together all of the ingredients in a medium bowl and set aside until ready to use.

To assemble the salad

Make the salad by layering in a large bowl the lettuce, cucumber, tomatoes, avocado and almonds. Pour on the dressing and toss gently to combine. Top with the tofu and any additional toppings.

Serve and ENJOY! If making for meal prep, I suggest leaving off the avocado and simply add it right before serving or it will go brown.

Storage & Make-Ahead Tips

This salad doesn’t keep well for a long period of time because the avocado will brown and the almonds will become soft. However, it can be made in advance and stored as long as ingredients are stored separately. (Romaine, cucumbers and tomatoes together and everything else stored in separate containers — slice up the avocado right before serving).

Dressing stays good for 3 to 5 days in an airtight container in the fridge. It can be made ahead of time — just shake it up before adding it to the salad.

Nutrition

My Calorie Intake

0
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Tips & Tricks (5)

Press Your Tofu Properly 🫶
Wrap extra-firm tofu in cheesecloth and press for 15-20 minutes before marinating to remove excess moisture, allowing it to absorb the marinade flavors deeply and achieve a firmer texture.
Marinate Tofu in Advance ⏱️
Prepare your tofu marinade at least 2-4 hours ahead (or overnight) so the tofu fully absorbs the garlic, maple syrup, and balsamic flavors, creating a truly distinctive taste throughout.
Toast Your Almonds 🥜
Lightly toast the almonds in a dry pan for 2-3 minutes before adding to the salad to intensify their nutty flavor and create a superior textural contrast against the creamy avocado.
Assemble Just Before Serving 🕐
Add the dressing, avocado, and almonds immediately before serving to prevent the lettuce from wilting and keep the almonds crispy rather than absorbing excess moisture.
Emulsify Your Dressing Properly 🥣
Whisk the dijon mustard, garlic, and lemon juice together first before slowly drizzling in the olive oil while whisking continuously—this creates a silky, well-emulsified dressing that coats the salad evenly.