Tofu tomato salad

tofu tomato and shiso leaves


  • 1 large tomato (chopped)
  • 12 ounce block silken tofu (chopped into cubes)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon light soy sauce
  • 1 teaspoon sesame oil
  • 3 tablespoons vegetable or grapeseed oil
  • 7 leaves mint (finely chopped)
  • salt and pepper (to taste)


  1. Stir together the vinegar, light soy, sesame oil and oil. Wrap the tofu in paper towel and leave for 25-30 minutes, changing the paper towel at times when soaked, to remove excess water. Cut the tofu into bite size cubes and put in a bowl along with the tomatoes. Pour the vinegar mixture over and carefully toss (trying not to break the tofu). Sprinkle the mint over, season with salt and pepper, and serve.


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