Why should avocado not be added to a salad until immediately before serving?

Avocados can brown when exposed to the air , so let them be the last ingredient you add before serving to help keep them green for your presentation.

How long is tofu salad good for?

How long will this recipe keep? Your leftover vegan egg salad will keep in the fridge in an airtight container for up to 5 days , but it's best eaten within the first 3 days! It will start to get a little weepy after that, with the salt drawing the moisture out of the fresh ingredients.

Can I boil tofu for 5 minutes?

If you're boiling the tofu on the hob, 5-10 minutes will suffice . The longer you simmer, the more seasoned your tofu will be. If you're pouring boiling water over tofu, without an additional heat source, leave it for 15-20 minutes.

Why are chefs not using avocados?

Enjoy your guac while you still can: Why some chefs are smashing the avocado trend. Some chefs are moving away from using avocados in their restaurants due to concerns over the fruits' large carbon footprint, unsustainable harvesting methods, and role in organized crime .

How do you prevent Listeria in avocados?

Foodsafety.gov recommends that consumers “ wash all produce thoroughly under running water before eating, cutting or cooking .” The site also advises, “Even if you plan to cut the rind or peel off the produce before eating, it is still important to wash it first so dirt and bacteria aren't transferred from the knife onto ...

What is the tofu rule?

No one cares about unblocking a task as much as the person doing it. That's why it's important for that person to follow the Take Ownership and Follow Up (TOFU) principle. That means taking ownership of the task and chasing the people you are waiting on until it gets done .

Why pour boiling water over tofu?

It may seem counterintuitive to add water to something you're trying to dry out, but boiling water will actually cause the tofu to squeeze out more moisture, bringing it to the surface and making it easier to blot off , while the salt gently seasons the slices.

Can I eat 5 day old cooked tofu?

Fortunately, the answer is fairly straightforward. In general, opened, uncooked tofu is good for up to five days when stored correctly. As for cooked tofu (including tofu integrated into dishes), you'll have four to five days to eat it when it's stored in an airtight container in the fridge .

How far in advance can you cut an avocado for a salad?

Cut avocado can be stored in the fridge for up to 2 days .

Will avocado stay fresh in a salad?

Avocado salad is best enjoyed straight away. Leftovers can be stored in an airtight container in the fridge for a day, though you may notice some browning on the avocado . To make the salad ahead of time, leave out the avocados (don't cut them yet) and store them in an airtight container for a couple of days.

Is it bad to eat avocado before it's ready?

Once you've let the feeling of disappointment wash over you, you may wonder, "Can you eat an unripe avocado?" The short answer is yes — unripe avocados have the same nutritional value, and if you're not allergic to avocados, eating an unripe one is perfectly safe .

Tofu Avocado Salad: 10 Min Recipe! - The Woks of Life (2024)

Home Recipes Tofu Tofu Avocado Salad

by: Judy

97 Comments

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Posted:8/15/2020Updated:8/17/2020

Tofu Avocado Salad: 10 Min Recipe! - The Woks of Life (2)

This tofu avocado salad is a no-cook, vegan, healthy recipe with a tangy Asian dressing that can be customized to your liking!

An Excuse Not to Cook!

This may surprise you to hear, but even us food bloggers get tired of cooking every now and then.

I find that this is especially true when it’s hot out, and I’m looking to avoid heating up the kitchen with the stove or oven.

Quick recipes like this tofu avocado salad are quick and easy, and require no cooking at all! Not to mention the fact that it’s healthy (with protein and healthy fats) and can easily be made totally vegan. I love it as a side dish, or as a light meal with steamed rice.

Customizing the Dressing

You can follow the recipe as written here. Or you can feel free to customize it according to your own taste preferences and what you have on hand.

Here’s how:

Choose your “tangy” element of choice: I used Chinese black vinegar, but you could also use rice vinegar, white wine vinegar, lemon, lime, or yuzu.
Change the “umami” element: Instead of (or in addition to) soy sauce, you can branch out with fish sauce, miso paste, oyster sauce, or Sha Cha sauce. Just be sure to stay mindful of your salt levels!
Use different toppings: I just used scallions here, but you could also add toasted sesame seeds, crushed peanuts, roasted seaweed (laver), pork sung, chili oil, etc.

I hope you give this quick recipe a try! Enjoy!

Tofu Avocado Salad Recipe Instructions

Start by thinly slicing your silken tofu into small squares. Also cut your avocado in half. Thinly slice it crosswise so you get pieces similarly sized to the tofu slices.

Arrange alternating slices of silken tofu and avocado on a serving platter.

In a small bowl, combine the minced garlic and ginger, soy sauce, sesame oil, sugar, vinegar, white pepper, water, and salt to taste.

Tofu Avocado Salad

This tofu avocado salad is a no-cook, vegan, healthy recipe with an Asian dressing that can be customized to your liking! Serve as a side or light meal!

by: Judy

Course:Appetizer

serves: 2

Prep: 10 minutes minutes

Total: 10 minutes minutes

Ingredients

▢ 7 ounces silken tofu (200g, or about half a package)
▢ 1 ripe avocado
▢ 2 cloves garlic (grated)
▢ 1 teaspoon ginger (grated)
▢ 2 tablespoons light soy sauce
▢ 1 teaspoon sesame oil
▢ 1/2 teaspoon sugar
▢ 1/2 teaspoon Chinese black vinegar (can substitute rice wine vinegar, lime juice, yuzu, etc.)
▢ 1/4 teaspoon white pepper
▢ 2 teaspoons water
▢ salt (to taste; you may not need any)
▢ 1 scallion (finely chopped)

Instructions

Start by thinly slicing your silken tofu into small squares. Also cut your avocado in half. Thinly slice it crosswise so you get pieces similarly sized to the tofu slices. Arrange alternating slices of silken tofu and avocado on a serving platter.
In a small bowl, combine the minced garlic and ginger, soy sauce, sesame oil, sugar, vinegar, white pepper, water, and salt to taste. Mix well to combine, and drizzle over the tofu and avocado.
Garnish with chopped scallions and serve.

nutrition facts

Calories: 256kcal (13%) Carbohydrates: 15g (5%) Protein: 9g (18%) Fat: 19g (29%) Saturated Fat: 3g (15%) Sodium: 1019mg (42%) Potassium: 704mg (20%) Fiber: 7g (28%) Sugar: 3g (3%) Vitamin A: 207IU (4%) Vitamin C: 12mg (15%) Calcium: 48mg (5%) Iron: 2mg (11%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

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Tofu Avocado Salad: 10 Min Recipe! - The Woks of Life (2024)

An Excuse Not to Cook!

Customizing the Dressing

Tofu Avocado Salad Recipe Instructions

Tofu Avocado Salad

Ingredients

Instructions

nutrition facts

nutritional info disclaimer

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About Judy

FAQs

Why should avocado not be added to a salad until immediately before serving? ›

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