For this Herbed Tofu Tomato Salad, salty, herbed tofu “cheese” meets ripe tomatoes, peppery baby arugula and a squeeze of fresh lemon to create a simple, seasonal side salad that’s bright, satisfying and easy to prepare.
After an intense stretch of nonstop cooking for a photography project, I found myself low on motivation to restock the fridge. Still, my backyard tomato plants were producing like crazy, so I used the bounty as inspiration for this salad.
The idea started from a plated dish I tried at Mohawk Bend’s Authors Worth Celebrating dinner: a spiced Caprese-style salad where mozzarella was replaced by tofu marinated in a salty brine. I also drew inspiration from herbed feta I enjoyed before going vegan. The texture differs from dairy cheese, but the herbed, salty notes make a wonderful stand-in — my mom, who loves cheese, approved.
The flavors are effortless yet vivid: the marinated tofu brings savory, tangy depth while fresh tomatoes and basil add sweetness and brightness. A little lemon and cracked pepper finish the salad beautifully. It’s easy to make ahead by marinating the tofu and chilling the salad briefly before serving.
Before the recipe, I’d love to hear how your summer is going. Have you tried anything new or eaten anything especially good lately? Share your favorites!
Substitutions + Tips:
- Extra-firm tofu – Firm tofu can work if pressed thoroughly. Package sizes vary, so if you use 12- or 16-ounce blocks, adjust the salt to taste.
- Olive oil – Optional. Omitting it will reduce fat and slightly alter the flavor but the salad remains tasty.
- Coconut vinegar – I prefer coconut vinegar for its milder tang. If unavailable, apple cider vinegar is a good substitute.
- Arugula – Swap with spinach, mixed greens, or massaged kale if you prefer a milder base.
Herbed Tofu Tomato Salad
Pair the salty, herbed tofu-cheese with ripe tomatoes, peppery baby arugula and a squeeze of fresh lemon for a simple, seasonal salad that works well as a side or light main.
10 minutes
3 hours
3 hours 10 minutes
Ingredients
- 14-ounce (397 g) block extra-firm tofu, drained and rinsed
- 1/2 cup (120 ml) water
- 2 1/2 tablespoons (37 ml) coconut vinegar*
- 2 tablespoons (30 ml) olive oil, optional
- 3–4 teaspoons sea salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 4 cups chopped tomatoes (heirloom, beefsteak, etc.)
- 3 cups (72 g) baby arugula, packed
- 2 tablespoons (2 g) chiffonade-cut fresh basil
- 1 tablespoon (15 ml) lemon juice
- Freshly ground pepper, to taste
- Pinch of coarse sea salt, optional
Instructions
- Wrap the tofu in a clean dish towel or cloth, place on a plate and press with heavy stable objects for 20–30 minutes, or use a tofu press for 15 minutes to remove excess moisture.
- In a resealable container or bag, whisk together the water, coconut vinegar, olive oil (if using), sea salt, dried basil and dried oregano.
- Cut the pressed tofu into 1/2″ cubes and add to the marinade. Marinate 2–8 hours depending on how salty you want the tofu to be, turning the container occasionally so the cubes marinate evenly.
- Drain the marinated tofu and combine it in a large bowl with the chopped tomatoes, arugula and fresh basil.
- Drizzle the lemon juice over the salad, season with freshly ground pepper and a pinch of coarse salt if desired. Chill for 30 minutes before serving for best flavor.
Notes
- If using firm (not extra-firm) tofu, press longer to remove moisture. Adjust salt if using a different block size.
- Omit olive oil to make the recipe oil-free; it will still be flavorful.
- Swap apple cider vinegar for coconut vinegar if needed.
- Substitute greens such as spinach, mixed greens or massaged kale if you prefer.
Nutrition Information:
Yield:
4
Amount Per Serving:
Unsaturated Fat: 0g
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram.
More summer salads you may love:
- Watermelon Blackberry Feta Salad
- Summery Salad with Blackberry Vinaigrette
- Summer Corn Salad with Basil Pesto Aioli
- Oil-free Vegan Macaroni Salad
Have a great week, everyone! 🙂