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Tofu salad

Tofu Salad

  • Author: She's Almost Always Hungry
  • Total Time: 20 minutes
  • Yield: 8 1x


This cold salad layers firm tofu with cucumbers, tomatoes, tuna, and watercress and is served with a garlic-soy dressing. It is a refreshing meal on a hot summer day.


Units Scale

For the dressing

1/4 cup vegetable oil

1 tablespoon sesame oil

1 garlic clove, finely minced

1/2 cup soy sauce

For the salad

1 16ounce package firm or extra firm tofu

1 Japanese or English cucumber, cut into quarters lengthwise and then into 1/2” dice, about 3 cups

2 tomatoes, cut into 1/2” dice, about 2 cups

1 6ounce can tuna, drained

1 small bunch watercress, roughly chopped, tough stems removed, about 2 cups

For garnish (optional)

Sesame seeds

Green onion, chopped


For the dressing

In a small saucepan, add the vegetable oil, sesame oil, and minced garlic. Heat until barely simmering then remove from heat (do not let the garlic brown or burn). Allow to cool.

Once cooled, add the soy sauce. Set aside.

To assemble

In a large serving bowl, layer the tofu, cucumber, tomatoes, tuna, and watercress.

Just before serving, spoon over the dressing.

Garnish with sesame seeds and green onions.

  • Prep Time: 20 minutes
  • Category: salad
  • Cuisine: Hawaiian-American


  • Calories: 169.2
  • Sugar: 1.89 g.
  • Sodium: 862.66 mg.
  • Fat: 11.87 g.
  • Saturated Fat: 1.71 g.
  • Carbohydrates: 5.13 g.
  • Fiber: 1.3 g.
  • Protein: 11.4 g.
  • Cholesterol: 7.65 g.

Keywords: tofu, cucumber, tomato, watercress, tuna