Silken Tofu Salad
A quick and easy silken tofu salad made with soft tofu, creamy avocado, and fresh crunchy veggies tossed in a flavorful green onion dressing.
Ingredients
Main ingredients
- 12 oz silken tofu drained and patted dry for delicate texture
- 1/2 avocado diced for creaminess that melts in your mouth
- 2 Persian cucumbers chopped to add fresh crunch
- 1/2 cup cherry or grape tomatoes halved for bursts of sweet juice
- 1/4 cup green onion sauce the star of your dressing
- 1 1/2 tbsp soy sauce or tamari for that savory punch
- 1 tsp sugar to balance flavors gently
- 2 tsp rice vinegar for a little zing
- 2 tsp toasted sesame oil bringing nutty aroma and richness
- toasted sesame seeds optional topping for extra pop on top
- nori sheets torn or thin-cut for a subtle sea flavor finish
Instructions
Instructions
- Drain tofu and cut into cubes. If you have time, let the tofu sit in a bowl for at least 10 minutes to release water.
- Add avocados, cucumbers, and tomatoes to a bowl. Drain any excess water from the tofu, then add tofu to the bowl with the veggies gently to avoid breaking tofu.
- Spoon green onion sauce on top and gently mix, then sprinkle with any other toppings you'd like. If you don't have green onion sauce, whisk soy sauce, sugar, rice vinegar, and toasted sesame oil until sugar dissolves and pour over the salad.
- Put the salad in your pressure cooker bowl and seal the lid. Watch for the float valve to rise and listen for the valve hiss as pressure builds.
- Cook for about 5 minutes, then do a quick release to avoid turning the tofu into mush. Open the lid carefully, and give the salad a final gentle stir before serving.
Notes
Serve immediately for the best texture and freshness. Store leftovers in an airtight container in the fridge and consume within two days.