High-Protein Vegan Salad with Boiled Tofu – Garlic-Lovers Must Try This!
If you’re looking for a quick vegan salad that doesn’t skimp on flavor, this Garlicky Boiled Tofu Salad is your new go-to. With crunchy veggies, creamy avocado, and a bold garlicky tofu twist, this plant-based dish is light, nutritious, and perfect for any time of day. Whether you're a seasoned vegan or just dabbling in more meatless meals, this recipe is proof that tofu salads can be anything but boring.
Ingredients
- 1 block 14 oz / 400 g firm or extra-firm tofu, drained and cubed
- 1 teaspoon salt for boiling water
- 3 cups mixed greens spinach, arugula, or spring mix
- 1 medium avocado diced
- 1 stalk celery thinly sliced
- 1 small bell pepper any color, chopped or thinly sliced
- ¼ cup fresh cilantro finely chopped
- 2 –3 cloves garlic minced or grated
- 2 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon toasted sesame oil
- To taste black pepper
- ¼ teaspoon optional chili flakes for mild heat
Instructions
- Prep the Tofu
- Cube the tofu into bite-sized pieces.
- Boil in salted water for about 10 minutes to soften and neutralize flavor.
- Drain well and pat dry.
- Infuse the Tofu
- Toss the warm tofu in minced garlic, chopped cilantro, a drizzle of sesame oil, and season with salt and pepper.
- Let sit for a few minutes to absorb the flavors.
- Prep the Produce
- Wash and dry your greens.
- Dice the avocado, slice the celery, and chop the bell pepper.
- Make the Dressing
- In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, a touch of sesame oil, and your seasonings.
- Assemble the Salad
- In a large bowl, combine greens, veggies, and avocado.
- Add the tofu and toss everything gently with the dressing.