I rarely post avocado recipes because I usually enjoy it as plain avocado toast. But one day, I was making toast and ended up with half of an avocado and no bread. So I had to improvise, and this is how this marvelous tofu avocado salad was born.
This tofu avocado salad is full of green goodness, healthy fat, protein, and a ton of flavor. The texture is amazing, and you can’t stop eating it! It can be a perfect lunch or a light dinner.
Lightly press and pat dry tofu with paper towels. Dice it into 1/2cm cubes and put it into the mixing bowl. Add nutritional yeast, olive oil, and a squeeze of lemon, salt, and black pepper. Mix everything well and set aside while you’re preparing the vegetables.
Dice the cucumber as you diced the tofu. Roughly chop the arugula and finely chop the spring onion and the dill. Add the vegetables to the tofu.
Lastly, cut the avocado in half and remove the seed. Make horizontal and vertical incisions about 1/2cm apart. Scoop out the flesh and add it to the salad.
Mix the salad until combined. Serve and enjoy!
PrintTofu Avocado Salad with Fresh Herbs
This tofu avocado salad is full of green goodness, healthy fat, protein, and a ton of flavor. The texture is amazing, and you can’t stop eating it! It can be a perfect lunch or a light dinner.
- Prep Time: 5 min
- Total Time: 5 min
- Yield: 2
- Category: Salad
- Cuisine: Vegan
Ingredients
- 150g firm tofu
- 150g cucumber
- 1 avocado
- handful of arugula
- 1-2 spring onions
- few sprigs of dill
- 1 tbsp nutritional yeast
- 2 tsp extra virgin olive oil
- a squeeze of lemon (1/2 lemon)
- salt and black pepper to taste
Instructions
- Lightly press and pat dry tofu with paper towels. Dice it into 1/2cm cubes and put it into the mixing bowl. Add nutritional yeast, olive oil, and a squeeze of lemon, salt, and black pepper. Mix everything well and set aside while you’re preparing the vegetables.
- Dice the cucumber as you diced the tofu. Roughly chop the arugula and finely chop the spring onion and the dill. Add the vegetables to the tofu.
- Lastly, cut the avocado in half and remove the seed. Make horizontal and vertical incisions about 1/2cm apart. Scoop out the flesh and add it to the salad.
- Mix the salad until combined. Serve and enjoy!
Nutrition
- Calories: 321
- Sugar: 3.2g
- Sodium: 311mg
- Fat: 27.6g
- Saturated Fat: 5.5g
- Carbohydrates: 14.7g
- Fiber: 8.5g
- Protein: 9.7g
- Cholesterol: 0mg
Keywords: tofu, avocado, cucumber, arugula, dill, vegan, vegetarian, gluten-free
I’m almost afraid to ask… what happened to the toast? The salad looks wonderfully creamy and cool, though!
I ate the toast lol
Hey Anastasia, I know it’s been a while since you posted, but thankyou for all the recipes you have posted. I have made a lot of them and I’ve really had a great time. Thankyou so much. I hope you’re well.
Hi Josh!
Thank you for your comment. I’m thinking of coming back with new updated recipes 🙂