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
- 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
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Toss cubed tofu with olive oil, potato starch, 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