Tofu Salad Dressing Recipes

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TOFU SALAD WITH SESAME PONZU DRESSING



Tofu Salad with Sesame Ponzu Dressing image

This easy Japanese Tofu Salad with Sesame Ponzu Dressing is a refreshing salad with leafy greens, tofu, corn, wakame seaweed, and fragrant Japanese herb - shiso leaves. You'll love the tangy ponzu sauce too. It is super easy to make and goes well with many Japanese and Asian dishes. So make a big batch!

Provided by Namiko Chen

Categories     Condiments     Salad

Time 15m

Number Of Ingredients 12

½-1 red leaf lettuce ((rinsed and pat dry))
½ block soft/silken tofu (kinugoshi dofu) ((drained))
1 Tbsp dried wakame seaweed
¼ cup frozen or canned corn ((optional))
8 cherry tomatoes ((halved, optional))
5 shiso leaves (perilla/ooba) ((optional))
3 Tbsp Ponzu
1 Tbsp soy sauce
1 Tbsp roasted sesame oil
⅛ tsp kosher salt (Diamond Crystal; use half for table salt)
½ Tbsp toasted white sesame seeds
⅛ tsp yuzu kosho (Japanese citrus chili paste) (optional and more for spicy taste)

Steps:

  • Gather all the ingredients.
  • Put dried wakame seaweed in water to rehydrate for 10 minutes. Once wakame is soft and tender, squeeze water out and set aside.
  • In a small bowl, combine 3 Tbsp Ponzu, 1 Tbsp soy sauce, 1 Tbsp sesame oil, and ⅛ tsp Kosher salt.
  • Add ½ Tbsp white sesame seeds and ⅛ tsp Yuzu Kosho (optional and more for spicy taste). Whisk all together.
  • Stack shiso leaves and cut into julienned strips.
  • Cut the tofu into small cubes.
  • Cut the lettuce into bite size pieces and place on the serving platter. Top with corn kernels and cherry tomatoes.
  • Place the tofu, wakame seaweed, and shiso leaves.
  • When ready to serve, drizzle the dressings and put some remaining on the small cup/bowl.

Nutrition Facts : Calories 149 kcal, Carbohydrate 13 g, Protein 8 g, Fat 8 g, SaturatedFat 1 g, Sodium 583 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving

FRIED TOFU SALAD WITH BUTTERMILK DRESSING



Fried Tofu Salad with Buttermilk Dressing image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 3/4 cups buttermilk
1 14-ounce package extra-firm tofu, drained, cut into 3/4-inch cubes and patted dry
1/2 cup mayonnaise
1/4 cup finely chopped fresh chives
1 tablespoon apple cider vinegar
Kosher salt and freshly ground pepper
6 ounces sugar snap peas (about 1 1/2 cups), trimmed and halved
1 3/4 cups all-purpose flour
1 1/2 teaspoons herbes de Provence
Vegetable oil, for frying
1 head iceberg lettuce, cut through the stem into 8 wedges
1 cup halved grape or cherry tomatoes

Steps:

  • Pour 1 1/2 cups buttermilk into a shallow dish. Add the tofu and turn to coat; let marinate at least 10 minutes. Meanwhile, whisk the remaining 1/4 cup buttermilk, the mayonnaise, chives, vinegar, a pinch of salt and a few grinds of pepper in a small bowl.
  • Put the snap peas in a medium microwave-safe bowl with 1 tablespoon water; cover tightly with plastic wrap. Microwave until just tender and bright green, 1 to 1 1/2 minutes. Discard the plastic wrap and set the peas aside to cool.
  • Whisk the flour, herbes de Provence and 1/2 teaspoon each salt and pepper in a large bowl. Stir in 2 tablespoons of the buttermilk marinade to make shaggy clumps. Heat 2 inches of vegetable oil in a large pot over medium-heat until a deep-fry thermometer registers 350 degrees F. Dip the tofu in the flour mixture, turning to coat, dip back in the marinade, then redip in the flour to coat with the clumpy bits; transfer to a plate. Working in batches, fry the tofu, flipping occasionally, until golden brown and crisp, 3 to 4 minutes. Remove to a rack and season with salt.
  • Divide the iceberg wedges among plates; season with salt and pepper. Top with the fried tofu, tomatoes and sugar snap peas. Drizzle with the buttermilk dressing.

JAPANESE TOFU SALAD



Japanese Tofu Salad image

Here is a simple way of incorporating tofu into your diet. You can certainly play around with this recipe, adding whatever you like, I garnish mine with lime wedges.

Provided by JOSIE

Categories     Salad     Vegetable Salad Recipes

Time 1h40m

Yield 4

Number Of Ingredients 12

1 (14 ounce) package firm tofu, drained
3 tablespoons soy sauce
1 tablespoon mirin (sweetened rice wine)
2 teaspoons sesame oil, or to taste
1 tablespoon rice vinegar
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 large tomato, seeded and chopped
1 small red onion, thinly sliced
¼ cup chopped cilantro
1 tablespoon sesame seeds

Steps:

  • Place tofu between two plates, and weigh down with a heavy book. Allow tofu to drain for 1 hour, pouring out the expelled liquid every 20 minutes.
  • Whisk together the soy sauce, mirin, sesame oil, and rice vinegar in a small bowl. Heat the oil in a small pan over medium heat, stir in the garlic and ginger, and gently cook until lightly golden; stir into the soy sauce mixture.
  • Cut tofu into bite-sized pieces, and toss together with the tomato, onion, and cilantro. Pour in the dressing and toss to coat. Garnish with a sprinkle of sesame seeds.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 11 g, Fat 19.1 g, Fiber 3.6 g, Protein 17.6 g, SaturatedFat 2.8 g, Sodium 695.2 mg, Sugar 3.4 g

TOFU SALAD



Tofu Salad image

This salad has tofu, snow peas, ginger and garlic!

Provided by JeanieMomof3

Categories     Salad     Vegetable Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 10

1 tablespoon sweet chili sauce
½ teaspoon grated fresh ginger root
2 cloves garlic, crushed
1 tablespoon dark soy sauce
1 tablespoon sesame oil
½ (16 ounce) package extra-firm tofu, drained and diced
1 cup snow peas, trimmed
2 small carrots, grated
1 cup finely shredded red cabbage
2 tablespoons chopped peanuts

Steps:

  • In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate 1 hour in the refrigerator.
  • Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes, then immerse in a a bowl of cold water. Drain, and set aside.
  • Toss the peas, carrots, cabbage, and peanuts with the tofu and marinade to serve.

Nutrition Facts : Calories 144.6 calories, Carbohydrate 10.1 g, Fat 9.1 g, Fiber 2.7 g, Protein 8.2 g, SaturatedFat 1.1 g, Sodium 295.3 mg, Sugar 4.7 g

CREAMY TOFU DRESSING



Creamy tofu dressing image

Trying to get more soy into your Diet??? Or want no eggs or dairy???? Try this.!!!! Try As A dip!!!For Vegies or grilled chicken!

Provided by Rita1652

Categories     Salad Dressings

Time 5m

Yield 1 dressing for one large salad

Number Of Ingredients 9

1/4 lb silken tofu
1 1/2 tablespoons balsamic vinegar
2 cloves garlic
1 shallot, cut into 1/4
1/2 teaspoon Dijon mustard
1/4 cup water
2 tablespoons olive oil
1 1/2 tablespoons rosemary or 1 1/2 tablespoons basil
salt and pepper (to season)

Steps:

  • Place the tofu, vinegar, garlic, shallot, mustard, herbs into food processor with metal blade and blend till pureed.
  • Combine the water to prcessor while machine is still running, follow with the oil salt and pepper.
  • Serve immediately on your favorite salad or grilled meat.

EASY TOFU DRESSING



Easy Tofu Dressing image

Provided by Alton Brown

Categories     condiment

Time 10m

Yield 3 cups dressing

Number Of Ingredients 8

12 ounces firm silken tofu
1/2 cup buttermilk
1/4 cup ketchup
2 tablespoons sweet pickle relish
1 tablespoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Add all of the ingredients into a blender and combine until smooth. Store in an airtight container in the refrigerator for up to a week. Serve as a dressing for a salad, as a sauce for a hamburger or a dipping sauce for vegetables.

TOFU SALAD (CREAMY DRESSING)



Tofu Salad (Creamy Dressing) image

Tofu salad is a crunchy and healthy bowl perfect for lunch or dinner. Low in calories, high in flavor and filling. Make this today and you'll be pleasantly surprised.Pick between our two favorite dressings: tahini dressing and lemon vinaigrette, or see more dressing ideas in the variations chapter above this recipe card.

Provided by Nico

Categories     Lunch     Main     Side dish

Time 20m

Number Of Ingredients 21

¼ cup tahini (made from hulled sesame seeds)
¼ cup water
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon maple syrup
1 small garlic clove (grated)
½ teaspoon salt
¼ cup lemon juice
¼ cup extra virgin olive oil
1 small garlic clove
1½ teaspoon maple syrup
½ teaspoon mustard
½ teaspoon salt
2 twists black pepper
8 cups lettuce (chopped)
1 cup cucumber (diced)
1 cup cherry tomatoes (halfed)
½ cup corn
2 spring onions (finely chopped)
½ - 1 avocado
8 - 10 ounces pan-fried tofu (see our recipe in the link)

Steps:

  • To a small bowl add all ingredients and whisk till well combined.
  • To a small bowl add all ingredients and whisk till well combined.
  • Check out our pan-fried tofu recipe linked in the ingredients list. It takes 15 minutes to make. While it cooks, you can prep the veggies.
  • To a large salad bowl, add chopped lettuce, corn, chopped cucumber (I like to keep the peel on), thinly sliced green onions, and cherry or plum tomatoes cut in half (if using larger tomatoes, cut them in half first, then slice them into wedges).We don't add the avocado just yet, or it'll get mushy and turn brown.
  • Add the pan-fried tofu on top, then add about half of the dressing. We are making this with tahini dressing, but you can really use your favorite dressing for this tofu salad.
  • Mix the salad until everything is well coated in the dressing. Then add thinly sliced or diced avocado. Give it another mix, taste, adjust for salt, and serve immediately.Serve the remaining dressing on the side for people to add as they like.

Nutrition Facts : Calories 306 kcal, Carbohydrate 20 g, Protein 11 g, Fat 22 g, SaturatedFat 3 g, Fiber 5 g, Sugar 7 g, UnsaturatedFat 19 g, ServingSize 1 serving

TOFU SALAD



Tofu Salad image

To make the tofu extra crispy in this tofu salad recipe, we recommend draining some of the liquid and cooking it in a generous amount of oil at high heat. It takes a little extra time, but it's worth it! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 14

1 package (16 ounces) extra-firm tofu, cut into 1-inch cubes
1/4 cup rice vinegar
1/4 cup reduced-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons Sriracha chili sauce or 2 teaspoons hot pepper sauce
2 tablespoons creamy peanut butter
1/4 teaspoon ground ginger
2 tablespoons canola oil
6 cups torn romaine
2 medium carrots, shredded
1 medium ripe avocado, peeled and sliced
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
2 tablespoons sesame seeds, toasted

Steps:

  • Blot tofu dry. Wrap in a clean kitchen towel; place on a plate and refrigerate at least 1 hour. In a large shallow dish, whisk vinegar, soy sauce, sesame oil, sriracha, peanut butter and ginger until smooth. Add tofu; turn to coat. Cover and refrigerate 3-5 hours, turning occasionally. Drain tofu reserving marinade; pat dry. In a large skillet, heat canola oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, combine romaine, carrots, avocado, tomatoes, onion and tofu. Pour reserved marinade over salad; toss to coat. Sprinkle with sesame seeds. Serve immediately.

Nutrition Facts : Calories 414 calories, Fat 31g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 1129mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 7g fiber), Protein 15g protein.

CREAMY CILANTRO TOFU DRESSING



Creamy Cilantro Tofu Dressing image

Trying to get more soy into your Diet??? Or want no eggs or dairy???? Try this.!!!! Try As A dip!!!For Vegies or grilled chicken!

Provided by Rita1652

Categories     Salad Dressings

Time 5m

Yield 1 dressing for one large salad, 8-10 serving(s)

Number Of Ingredients 9

1/4 lb silken tofu
1 1/2 tablespoons fresh lime juice
2 garlic cloves
1 shallot, rough chopped
1/2 teaspoon Dijon mustard
1/4 cup water
2 tablespoons olive oil
1 1/2 tablespoons your choice fresh cilantro
salt and pepper (to season)

Steps:

  • Place the tofu, lime, garlic, shallot, mustard, cilantro into food processor with metal blade and blend till pureed.
  • Combine the water to prcessor while machine is still running, follow with the oil salt and pepper. Serve immediately on your favorite salad or grilled meat.

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