Creamy silken tofu is an absolute dream in this sweet and savory salad. Thanks to its smoother and creamier consistency, it creates a delectable mouthfeel from your very first bite. Paired with the crunchy texture of the peppers and cucumbers and the sweet and savory acidity of the marinade, it makes for a unique salad experience that is truly unforgettable.

Marinade/Dressing

¼ cup coconut aminos (or reduced-sodium tamari, see Chef’s Notes)

2 tbsp organic rice vinegar

2 tsp sherry vinegar

2 tsp sesame seed oil (optional)

2 tsp maple syrup (or date paste, link in Chef’s Notes)

Salad Ingredients

14 oz silken tofu (gently cut into cubes, see Directions)

4 cups organic butter lettuce (chopped)

½ cup organic red bell pepper (seeded and diced)

½ cup cucumber (diced)

1 avocado (seed removed, diced)

⅓ cup green onion (sliced, white and green parts)

2 tsp sesame seeds

¼ cup cilantro (chopped)

Marinate the tofu: Add the marinade/dressing ingredients to a small bowl and stir to combine. Set aside.

Prep the tofu: Carefully drain the liquid from the package of tofu, and gently tip the block onto a clean kitchen towel or large paper towel. (Try to keep the block in one piece, but don’t worry if it falls apart — it will still taste great!) Pat with the towel, removing as much liquid as possible. Transfer the block of tofu to a shallow dish or plate.

Slice the tofu into 1-inch pieces and carefully separate them (again, it may fall apart a bit on you and that’s okay!).

Pour half of the marinade over top of the tofu and let sit for 20 minutes.

Meanwhile, prepare the salad: Add the butter lettuce, peppers, cucumber, avocado, and green onion. Toss.

Pour the remaining dressing over top.

Add the tofu and any dressing that remains in the dish and gently toss once again.

Sprinkle silken tofu salad with sesame seeds and chopped cilantro.

Silken Tofu Salad With Sweet and Savory Dressing