Crunchy Tofu Salad

You don’t have to sauté or marinade tofu to enjoy it. Whenever you find yourself short on time or just don’t want to cook, this is a super easy and delicious way to add healthy protein to a green salad. This is my favorite cold Crunchy Tofu Salad recipe, provided by special request. If you are still among the tofu-hesitant, I hope that this recipe for Crunchy (cold) Tofu Salad may tempt you to give it a try.

This one’s for you Lucy!

I am providing photos at every step to make it super-easy to get it right the first time; in fact it would be hard to ruin this recipe. You can add whatever vegetables seeds, or other add-ins you prefer.


12 oz fresh tofu (firm or extra firm)

1 large shallot or small onion (app. 1 oz)

2 cloves garlic

1 red or green Chile – chopped fine

2T Silan (Date Syrup) or whatever sweet-ish sauce you have in the fridge (or the packet drawer)

2T Miso, Tamari or Soy Sauce

3-4 Basil Leaves, julienned

Your choice of salad vegetables: lettuce, sweet pepper, cucumber, & carrot

1T Sesame seeds

Optional add-ins: flax seeds, cubed avocado, cubed Kohlrabi, crunchy noodles


  1. Cube approximately 12 ounces of tofu, cube it, and set it aside in a bowl while you make the dressing.

2. Make the dressing by chopping the shallot (or small onion), garlic and mixing them with the Silan, Miso/Tamari/Soy Sauce, Chile and julienned Basil.

3. Gently stir the dressing into the cubed Tofu and set aside while you cut the salad vegetables.

4. Chop Lettuce, Sweet Pepper, Cucumber and Carrots and place in a separate bowl large enough to hold everything.

5. Gently mix the Tofu (in dressing) into the salad bowl, sprinkle with sesame seeds and enjoy! (I also added Flax seeds.)

Let me know if you try this and how it goes!

Published by skfinston

Born February 21, 1961 in Detroit, Michigan; enjoying 2nd Middle Age in Zichron Yaakov, Israel. After a misspent youth in the US Foreign Service (postings in London, Tel Aviv and Manila), I moved to the Semi-private Sector, working for a leading trade association in Washington DC before launching my own company Finston Consulting in 2005. Over the last 15+ years I have worked with innovative companies ranging from Fortune-100 to start up, as well as NGOs, and governments, including service as a cleared advisor (Secret level) to the Commerce Department and the U.S. Trade Representative (IPR, Tariff/Trade Facilitation). As a graduate of the University of Michigan, my degrees include a Bachelors of Science (Philosophy, High Honors), Juris Doctor and Masters of Public Policy. After law school I clerked at the US Court of Appeals for the Seventh Circuit before joining the U.S. Foreign Service (TSI-CodeWord Clearance). I am a member of the Illinois and US Supreme Court Bar.

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