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tofu tomato and shiso leaves

Tofu and tomato salad

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  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Salad
  • Method: Slicing
  • Cuisine: Chinese American
  • Diet: Vegan


A light, refreshing, and tangy tofu and tomato salad, ready in 10 minutes from start to finish.


  • 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 oil
  • 7 leaves mint, finely chopped
  • Salt and pepper, to taste


  1. Mix the vinegar, soy sauce, sesame oil, and oil, in a bowl.
  2. Gently wrap the tofu in paper towel and leave for 15 minutes.
  3. Unwrap the tofu and cut it into bite size cubes.
  4. Put in a bowl along with the tomatoes and slowly drizzle the vinaigrette on top.
  5. Sprinkle with mint, season with salt and pepper, and serve.


This tofu and tomato salad is best eaten fresh.


  • Serving Size: 1 serving
  • Calories: 208
  • Sugar: 1.8g
  • Sodium: 115.3mg
  • Fat: 16.6g
  • Saturated Fat: 9.2g
  • Unsaturated Fat: 3.7g
  • Trans Fat: 0g
  • Carbohydrates: 4.9g
  • Fiber: 1.9g
  • Protein: 10.7g
  • Cholesterol: 0mg
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