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Tofu Avocado Salad is easy to make, delicious to enjoy, and scrumptious at the taste. This is a mind-blowing salad with a bursting aroma from the dressing that is coated tofu with avocado.

Avocado with tofu makes a great duo. Both ingredients are creamy, soft, earthy and nutty. Combined together and tossed in a tasty but simple dressing, this easy to make salad takes another level of satisfaction. Soy sauce with sesame oil and herbs create an unbelievable delicious vinaigrette for such a simple salad.

Tofu is a versatile ingredient that can be used raw or baked. I have used it raw, but you can easily bake it for this salad and obtain another kind of tasty salad. This salad is crowd-pleasing as well as very versatile. Here you can add lettuce, tomatoes, spinach, or skip any of these ingredients and make simple as I did. Cilantro or parsley will add a touch of freshness and aroma if you like more accentuated flavours. I adore cilantro in different dishes; however, some of my friends couldn’t stand that taste. So, for today, I kept it simple to satisfy all my family and friends.

Despite the taste, I liked this salad aspect. It looks very elegant, lovely, and appetisingly. If you plan to make such salads, then you won’t go wrong if you pair them with anything you have. The salty/soy-ness dressing is fantastic here as this salad’s taste is everything with it. This dressing makes this salad look and tastes out of this world. Sometimes simple ingredients turn out to be marvellous if you make a special and unique dressing.

Why tofu?

Tofu is a vegan cheese full of proteins and a valuable plant source of vitamins and minerals. Even though I am not a tofu fan, still there are recipes I want to try and savour. Tofu is a mild, soft, light cheese with an earthy taste. It is a genetically modified product, and I want to eat as few as possible modified products, but this recipe caught my attention.

Tofu doesn’t have a pronounced taste so coated in dressing it tastes lovely and amazing.

The Dressing:

I have pointed a line describing the dressing because it is easily customizable and this dressing makes this salad taste so unique, so tasty, so delicious, and finger-licking.

I adore salads made of unordinary, new dressings as I discover more flavours and aromas. Because, if speaking about avocado and tofu – they don’t have deep flavours – but coated in this dressing, they burst aromas and colours.

The tangy moment in this dressing is the vinegar. I have used rice vinegar, but you can go to the classic version and use Chinese black vinegar, or white wine vinegar, even lemon juice will be okay.
Soy sauce is the important ingredient to this dressing. However, you can substitute it with miso paste, fish sauce, oyster sauce and others. These sauces are a little salty so keep in mind to adjust the amount little by little to avoid a too salty dressing.
For the topping: I have used spring onions as I adore their sharp accentuated taste. You can use chilli oil, cilantro, toasted sesame seeds or almond flakes.

You see how versatile this dressing can be so you can easily choose your version.

This tofu avocado salad is easy and quick to make especially on busy weeknights. No stove or oven heated, just a bunch of ingredients and your salad is ready. It is a healthy dish with healthy fats and is totally vegan and delicious. It can be topped on any garniture, served next to anything, or enjoyed simply as it is.

How to make tofu avocado salad?

The ingredients:

½ pack tofu of best quality
2 ripe avocado

For the dressing:

1 clove of garlic, grated
1 tsp ginger, grated
2 tbsp soy sauce
1 tsp sesame oil
1 tsp rice vinegar
2 tsp water to balance the intense soy taste
Spring onion chopped
Seasoning

Take a cutting board with a sharp knife and start slicing avocado and tofu in quarters so you get similar slices.

Take a platter and start alternating slices of soft and silken tofu with slices of avocado.

Set aside.

Take a small bowl and start making the dressing. It is simple and phenomenal.

Start with mincing one clove of garlic and grating ginger with a chopping board. Pour soy sauce, sesame oil, rice vinegar, add the chopped spring onion and mix well. Adjust salt, pepper, and sugar to your liking. My soy sauce is very pungent, so I added just a little bit of salt and pepper. Mix well all the ingredients to obtain a nice-looking brown dressing.

Drizzle over the slices of tofu and avocado and serve it.
For note: for a better looking I have garnished the salad with some crushed pistachio ( optional).