Cold Tofu Salad by Vegan Chow Down This cold tofu salad is one of my favorite dishes to eat and one of the easiest to make!  This recipe comes from my friend Kristen’s mom.  I remember going to Kristen’s house after school when we were in 6th or 7th grade and Mrs. Ueda left us this snack for us in the fridge.  Even though I grew up eating tofu my whole life, I had never eaten it cold until that day!  It was perfect for that warm afternoon and I always think of that day whenever I eat this dish now.

There are so many reasons I love making this salad– it’s colorful, features simple fresh ingredients, and there is no cooking over a hot stove involved which is perfect because it has been ridiculously hot lately!  The dressing is the perfect final touch and brings everything together to color this blank canvas– the tofu– with lots of flavor.

Cold Tofu Salad by Vegan Chow Down
If you’ve never worked with tofu, this is a great place to start– all you have to do is cut it!  Maybe I am a weirdo but there’s something so nice about how smoothly and effortlessly a knife glides through that preparing tofu is actually one of my favorite things to do.

Here’s the recipe– I hope you enjoy this dish as much as I have throughout the years and a special thank you to Kristen and Mrs. Ueda for sharing this family recipe with us!

Cold Tofu Salad by Atiliay Tools you will need: not much!  A knife, cutting board, dishes, and a shallow dish (that you can pour the dressing into and not worry about it spilling out!)


Total Time: 15 minutes

Yield: 4 servings



  • 1 package of firm or extra firm tofu, packages are usually 14 - 15.5 oz, rinsed and cubed
  • 1 1/2 cup of tomatoes, diced (I used 6 pearl tomatoes)
  • 1/4 of a medium brown or yellow onion, sliced paper-thin (slice as shown in photo above)
  • 1/2 cup of cilantro leaves
  • 1/4 cup reduced sodium soy sauce
  • 1/8 cup peanut or canola oil
  • 1/8 cup of agave nectar
  • 1/4 TBS sesame oil


  1. In a shallow dish layer the following ingredients in this order from bottom to top: tofu, tomatoes, onion, and cilantro. Place in the refrigerator.
  2. In a small bowl mix together the soy sauce, peanut or canola oil, agave nectar, and sesame oil. Place in the refrigerator.
  3. Refrigerate until both are cold.
  4. Pour dressing onto salad before serving.

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