I love this salad because it features oven-baked tofu, creamy avocado, a little heat from jalapeño, and a punchy, gingery dressing that ties everything together. It's perfect for a quick lunch or a light dinner that still leaves you feeling nourished and energized.
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Ingredients
This salad is built with whole, flavorful ingredients that each bring something important-crunch, creaminess, brightness, and a little tang.
- Extra-firm tofu
- Olive oil
- Avocado
- Romaine lettuce
- Fresh cilantro
- Jalapeño
- Kimchi
- Soy sauce
- Ginger paste (or fresh grated ginger)
- Sesame oil
- Rice wine vinegar
- Green Onions
See recipe card for quantities.
Instructions
- Step 1: Prep the tofu: Preheat your oven to 400°F. Press the tofu to remove excess moisture, then cut into cubes.
- Step 2: Bake until crispy: Toss tofu with a little olive oil and a pinch of salt. Spread on a baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crisp on the edges.
- Step 3: Make the dressing: In a small bowl, whisk together soy sauce, ginger, sesame oil, rice wine vinegar, and sliced green onions. Taste and adjust as needed.
- Step 4: Build the salad: In a large bowl, combine chopped romaine, sliced avocado, cilantro, jalapeño, and kimchi.
- Step 5: Assemble and serve: Top with the warm crispy tofu, drizzle with dressing, and gently toss to combine. Serve immediately.
Substitutions
- Soy-free option: Swap soy sauce for coconut aminos.
- No ginger paste: Fresh grated ginger works perfectly.
- Romaine swap: Any greens work here-spinach, arugula, or mixed greens.
Variations
- Make it heartier: Add cooked rice, quinoa, or rice noodles to turn this into a more filling bowl.
- Add crunch: Toss in shredded cabbage or carrots for extra texture.
- Protein swap: Use grilled chicken or shrimp instead of tofu if preferred.
- Turn down the heat: Skip the jalapeño or use a milder pepper.
Equipment
- Baking sheet
- Parchment paper (optional, for easy cleanup)
- Mixing bowls
- Knife and cutting board
- Small whisk or fork
Storage
This salad is best enjoyed fresh, especially for that crispy tofu texture.
If storing:
- Keep the tofu, dressing, and salad components separate
- Store in airtight containers in the fridge for up to 2-3 days
- Reheat tofu in the oven or air fryer to bring back crispiness before serving
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Crispy Tofu Avocado Salad
This crispy tofu avocado salad is one of those simple meals that feels fresh, satisfying, and full of texture. You get golden, oven-baked tofu, creamy avocado, a little heat from jalapeño, and a punchy, gingery dressing that ties everything together. It's perfect for a quick lunch or a light dinner that still leaves you feeling nourished and energized.
Ingredients
Method
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Toss cubed tofu with olive oil and a pinch of salt. Spread evenly on the baking sheet.
- Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
- In a small bowl, whisk together soy sauce, ginger, sesame oil, rice wine vinegar, and green onions.
- In a large bowl, combine romaine, avocado, cilantro, jalapeño, and kimchi.
- Top with warm crispy tofu, drizzle with dressing, and gently toss to combine.
- Serve immediately and enjoy!
Notes
- For extra protein, serve over rice or quinoa
- Adjust jalapeño to your preferred spice level
- Best enjoyed fresh for maximum texture
