Avocado and Tofu Salad with Truffle Infused Soy Sesame Dressing
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If you have been following my social media, you’ve probably already noticed an influx of feeds in vegetarian/vegan dishes on my Instagram, Twitter, or Facebook Page. While I am not a vegetarian (certainly not vegan), I have been experimenting vegan diet and also trying to prove that vegarian/vegan food and yumminess are not mutually exclusive!
With that said, let me introduce you to today’s recipe – Avocado Tofu Salad!
OK, I admit that I have an obsession with tofu and am always looking for new ways to cook tofu in all different styles. I am perfectly aware that the combination of avocado and tofu is indeed a bit odd, or obscure, if you will.
But for some magical reason, the combination just works. To complement the ingredients, I go for a savory dressing with a twist of Western and Eastern elements. The truffle-infused sesame soy dressing adds a ton of flavor to the melt-in your mouth avocado-tofu pair. If you are looking for a vegan option that doesn’t lack flavor and substance, please consider this dish! I like to serve this as an appetizer or hors-d’oeuvre.
If cold tofu just doesn’t do it for you, head over to this classic mapo tofu recipe or this country style tofu dish.
One last thing, as I mentioned in my previous post, YiReservation.com will be rolling out a brand new site design this month. While I don’t have the exact launch date yet, I am excited to say that I’ll be doing a GIVEAWAY during the launch event. Please subscribe to my Instagram, Twitter, or Facebook to get the latest update on that.
Avocado and Tofu Salad with Truffle Infused Soy Sesame Dressing
Yield: 4 servings
Prep Time: 10 minutes
Total Time: 15 minutes
Ingredients:
- 8oz soft tofu (firmness between silken and firm)
- 2 Avocado
Truffle Infused Soy Sesame Dressing
- 1 clove of garlic, sliced
- 1.5 tbsp soy sauce
- 1 tbsp balsamic vinaigrette
- 1 tbsp truffle infused olive oil
- 1 tsp sugar
- 1 tsp sesame oil
- Ground black pepper
- Toasted sesame seeds (optional)
Directions:
- Carefully slice tofu into 2x1x1/4 slices
- This step is to remove the undesirable soy taste from tofu. Feel free to skip it if you can tolerate the soy taste. Combine 1 tbsp of salt with 3 cups of boiling water. Transfer the sliced tofu to the salt water and let it soak for 5 minutes. Remove the water and dry the tofu with a paper towel
- Split each avocado in half. Remove the skin and core. Cut the avocado to ¼” slices
- Assemble the salad by alternating the avocado and tofu
- Whisk together all the dressing ingredients. Let it sit for 10 minutes and discard the garlic slices. Pour the dressing over the salad and serve in room temperature or chilled.
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What would you recommend as a main dish to go along with this?
Where does one get truffle infused olive oil? Just to clarify, balsamic vinaigrette not balsamic vinegar?
I added slices of Jicama to this salad, and some grated diakon on top — texture and added really took this from good to great.
Hi there, thanks for sharing the jicama and grated diakon radish idea – it sounds delicious. I’ll have to try that next time i make this dish!
Looks yummy! but I’m quite certain nothing will ever beat thousand year egg when it comes to a tofu salad for me. perhaps this could be a compromise for some of my western friends who are terrified of pidan. 😛
Hi Marina, thanks for checking out my blog. Can’t agree more that thousand year eggs are hard to beat. However this recipe was a big hit when I had some vegan friends over sometime ago 🙂
Hi Yi, I was looking for tofu recipes and this caught my eye… Tofu and avocado, never thought of that combination before! I happen to have them both and decided to try making it for breakfast. Unusual, but nice!
Hello Silvia, thanks for your kind words. Yes I know the combination sounds strange but it actually works 🙂
I make tofu salads often but really love your truffle infused soy sesame dressing, that rocks…wishing you a super weekend!
Tofu, prepared well, is really good stuff! And this looks like a great dish — loads of flavor, and so pretty! Like this, a lot. Thanks!