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Tofu Avocado Salad Recipe
Ben Carraoli

Tofu Avocado Salad Recipe

I made this tofu avocado salad on a warm afternoon when I wanted something light but still satisfying. I love how it comes together quickly yet feels fresh and nourishing. When I tasted the first bite, the creamy avocado and savory tofu instantly won me over. For me, this recipe hits that sweet spot between healthy and comforting.
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Total Time 15 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • Firm tofu – 14 oz 400 g, drained and gently pressed; firm tofu holds its shape well and absorbs the dressing without falling apart.
  • Ripe avocados – 2 medium cubed; slightly soft avocados give a creamy texture while still keeping clean cuts.
  • Green onions – 2 stalks finely sliced; they add mild onion flavor without overpowering the salad.
  • Fresh cilantro – 2 tablespoons chopped; fresh herbs bring brightness and aroma that dried versions can’t replace.
  • Soy sauce – 2 tablespoons; adds umami and saltiness and low-sodium soy sauce helps control overall salt levels.
  • Sesame oil – 1 tablespoon; toasted sesame oil adds deep nutty flavor so a small amount is enough.
  • Rice vinegar – 1 tablespoon; its gentle acidity balances the richness of tofu and avocado.
  • Sugar – ½ teaspoon; rounds out the savory and tangy flavors without making the salad sweet.
  • White sesame seeds – 1 teaspoon; provide light crunch and visual appeal.
  • Fresh lime juice – 1 tablespoon; keeps avocado fresh and adds a clean citrus finish.

Method
 

  1. Cut the pressed tofu into medium-sized cubes. I aim for bite-sized pieces that won’t crumble when mixed. Place them in a large bowl and keep them aside while you prepare the rest.
  2. Slice the avocados in half, remove the pits, and gently cube them. I usually cut them directly in the skin and scoop them out with a spoon. Add them carefully to the bowl with tofu.
  3. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sugar, and lime juice. Stir until the sugar dissolves completely. This dressing should taste balanced, not too salty or sour.
  4. Pour the dressing over the tofu and avocado mixture. Add green onions, cilantro, and sesame seeds. Gently fold everything together using a spoon so the avocado stays intact.
  5. I always taste at this point and adjust if needed. Sometimes I add a tiny splash of lime juice or a pinch of salt. Serve immediately for the best texture and flavor.

Notes

  • I always press the tofu for at least 10 minutes to remove excess moisture.
  • I mix the dressing separately so it coats everything evenly.
  • I add avocado last and fold gently to keep it creamy, not mashed.
  • I use fresh lime juice instead of bottled for a cleaner taste.
  • I chill the tofu slightly before mixing when I want an extra refreshing salad.