Tofu Avocado Salad is a simple and healthy side dish that is so easy to make. It’s also completely plant based and vegan. Diced tofu and avocado are tossed in the Japanese style vinaigrette dressing with a hint of wasabi and sesame. It’s delicious by itself, but you can also put this on a bowl of rice to make a Donburi rice bowl.
You can use any kind of tofu you like, but firm or extra firm tofu will work the best. In this recipe, we use an organic sprouted tofu, and the texture is just right, and it’s packed with protein. Avocado coated with the soy sauce based dressing with a hint of wasabi and nori seaweed resembles a flavor of California roll, too. If you like California roll, you will love this salad!
Tofu Avocado Salad
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Ingredients
- 8 oz tofu extra firm or firm
- 1 avocado
- 1 green onion
Dressing
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp wasabi
- 1 tsp honey
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1 tbsp sesame seeds
Topping
- Nori Roasted Seaweed shredded
Instructions
- Cut the tofu and avocado into 1" cubes. Chop the green onion finely.
- Mix the dressing ingredients in a bowl and toss the tofu and avocado. Top with the shredded nori seaweed.
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