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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.
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Servings: 2 people
Course: Salad
Ingredients Method Notes

Ingredients
  

  • 1 block extra firm tofu, pressed and cubed
  • 1 tablespoon olive oil
  • 1 avocado, sliced
  • ½ cup chopped romains
  • 2 tablespoon fresh cilantro, chopped
  • 1 tablespoon jalapeno, finely chopped
  • 1 tablespoon kimchi
Dressing:
  • 2 tablespoon soy sauce
  • 1 tsp ginger paste
  • 1 teaspoon sesame oil
  • 1 tbsp rice wine vinegar
  • 2 tablespoon green onions, sliced

Method
 

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Toss cubed tofu with olive oil and a pinch of salt. Spread evenly on the baking sheet.
  3. Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
  4. In a small bowl, whisk together soy sauce, ginger, sesame oil, rice wine vinegar, and green onions.
  5. In a large bowl, combine romaine, avocado, cilantro, jalapeño, and kimchi.
  6. Top with warm crispy tofu, drizzle with dressing, and gently toss to combine.
  7. 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