Marinated Tofu Salad

5 from 2 votes

Craving a quick, crunchy, and tasty salad? Try this amazing Marinated Tofu Salad with creamy lemon tahini dressing. Ready in just 30 minutes! It's a great pick for a delicious and healthy meal.

Prep Time20

Cook Time10

Total Time30

Course: Main Dish, Side Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 366kcal

Author: Iosune

Ingredients

For the marinated tofu:

1 block firm tofu about 14 ounces or 400 grams
2 tablespoons soy sauce
1 tablespoons apple cider vinegar
1 tablespoons maple syrup
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoons oil I used extra virgin olive oil
1 tablespoons cornstarch

For the lemon tahini dressing:

¼ cup tahini
¼ cup water
2 tablespoons nutritional yeast
1 tablespoon lemon juice
¼ teaspoon salt

For the salad:

5 cups romaine lettuce chopped
1 cup cherry tomatoes chopped
½ cup canned corn kernels
1 avocado sliced
2 teaspoons sesame seeds optional

US Customary - Metric

Instructions

For the marinated tofu:

Press the tofu (just wrap the tofu in a clean towel and apply a steady weight to squeeze out moisture). This step is optional but highly recommended.
Mix all the tofu marinade ingredients in a mixing bowl (soy sauce, vinegar, maple syrup, garlic powder, and onion powder) until well combined.
Cut the tofu into cubes.
Mix the tofu cubes with the marinade until evenly coated. Then, cover it up and pop it in the fridge for at least 5 minutes, ideally 15. If you've got the time, let it soak up those tasty flavors even longer for an extra punch.
Drain the tofu but don’t discard the marinade.
Heat oil in a skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides.
Pour the marinade into a bowl with the cornstarch and mix well. Cook in the skillet where you had the tofu until thickened.

For the salad:

Place all the dressing ingredients in a jar or a bowl (tahini, water, nutritional yeast, lemon juice, and salt) and whisk until well combined.
To assemble the salad, add the lettuce, cherry tomatoes, corn kernels, avocado, and sesame seeds to a large mixing bowl and toss together.
Then, add the marinated tofu, pour the dressing over the top, and toss everything together. Serve immediately and enjoy!

Notes

Press the Tofu: Removing excess moisture from the tofu before marinating helps it absorb more flavor and achieve a firmer texture when cooked.
Use a Non-Stick Skillet: When cooking the tofu, a non-stick skillet helps prevent sticking and ensures even browning.
Proper Oil Temperature: Check the oil temperature by adding a tofu cube, it should sizzle immediately. Hot oil ensures a crispy exterior without absorbing too much oil.
Don't Overcrowd the Pan: Cook the tofu cubes in batches if necessary, ensuring there is enough space between them in the skillet. Overcrowding can lead to soggy tofu.
Taste and Adjust Seasoning: Before serving, taste the assembled salad and add more salt if necessary to enhance the flavors.

Nutrition