Easy Japanese Tofu and Avocado Salad with Sesame Dressing

This colourful tofu and avocado salad is tossed with a simple Japanese-style sesame dressing made with just four ingredients.

The dressing is savoury, tangy, slightly sweet, and easy to remember: soy sauce, vinegar, sesame oil, and sugar in a 2:2:1:1 ratio. It works beautifully with creamy tofu and avocado, juicy tomatoes, fresh shiso, and optional shio kombu for an extra boost of umami.

It is also a flexible dressing to keep on hand for whatever vegetables you have available.

Why You’ll Love This Recipe

• The dressing uses only four ingredients.
• The 2:2:1:1 ratio is easy to remember.
• You can adjust the amount of dressing to your taste.
• Shio kombu adds extra umami but is completely optional.
• The dressing also works with other vegetables you have on hand.

Ingredients

For the Sesame Dressing

• 2 tbsp soy sauce
• 2 tbsp vinegar
• 1 tbsp sesame oil
• 1 tbsp sugar

For the Salad

• About 300 g tofu, cut into bite-sized pieces
• 1 avocado, cut into bite-sized pieces
• 5–7 cherry tomatoes, halved
• Shiso leaves, thinly sliced, to taste
• Shio kombu (salted kelp), to taste (optional)

Ingredient Notes

Shiso

Shiso is a fragrant Japanese herb with a fresh, distinctive flavour. Thinly sliced shiso adds a lovely aroma and colour to this salad.

Shio Kombu

Shio kombu is seasoned salted kelp commonly used to add savoury flavour to rice, vegetables, and simple side dishes in Japan. It is optional here, but a small amount adds extra umami.

Because soy sauce and shio kombu can vary in saltiness, add the dressing and shio kombu gradually and taste as you go.

How to Make Japanese Tofu and Avocado Salad

1. Place the tofu, avocado, cherry tomatoes, and shiso in a bowl.
2. In a separate small bowl, mix the soy sauce, vinegar, and sugar until the sugar dissolves.
3. Add the sesame oil and mix well.
4. Pour the dressing over the salad a little at a time, tasting as you go.
5. Add the shio kombu, if using, and gently toss everything together.

Tips

• Add the dressing gradually. The saltiness will vary depending on your soy sauce and how much shio kombu you use.
• Toss the salad gently so the tofu and avocado keep their shape.
• If you make the dressing ahead, stir or shake it well before using. The sesame oil will naturally separate as it sits.
• Remember the dressing ratio for other salads: 2 parts soy sauce, 2 parts vinegar, 1 part sesame oil, and 1 part sugar.

Watch the Recipe Video

See how we make this salad in our Instagram recipe video. ☺️

More Plant-Based Japanese Recipes

Want to make more plant-based Japanese food? Explore our digital Japan Plant-Based Recipe Book. 🌱