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Avocado Tofu Salad with Ponzu Recipe

Serves 4, as a main course


1 large avocado, firm, not too soft
7 ounces of extra firm tofu (1/2 of a standard package)
1 small Persian cucumber
3 Tablespoons ponzu sauce (Kikkoman's is fine or make your own)
Salad greens, preferably baby lettuce
1 green onion, minced
Toasted sesame seeds


Slice the avocado in half, remove the pit, cut into medium size chunks and place in a mixing bowl. Drain the tofu and cut into chunks, roughly the same size as the avocado. Add to the mixing bowl along with the ponzu sauce and toss, gently. Allow to marinate for at least 4 hours, preferably overnight. Use a mandolin to slice the cucumber into thin slices, or cut with a knife. Line each plate or bowl with salad greens, top them with cucumber slices. Place the avocado mixture on top of the salad greens and top each serving with green onion and sesame seeds. Drizzle each serving with a bit of the ponzu sauce.

For additional recipe details, please visit the site of our generous contributor: cookingwithamy


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