Silken Tofu Summer Salad
Trying to be in the kitchen less and by the poolside more? Here’s a quick and nourishing recipe…
Continuing our summer TCM recipes...
This silken tofu salad is perfect for the season:
Silken tofu nourishes Yin and replenishes fluids lost to heat
Cucumbers + tomatoes cool Heat and hydrate
Fresh herbs move Qi and uplift the spirit
Lemon + vinegar support digestion and help clear Damp‑heat
Olive oil gently nourishes without heaviness
It’s refreshing, light, and ideal for hot evenings, pool‑day meals, or a quick lunch when you want something cooling and nourishing.
Silken Tofu Summer Salad
INGREDIENTS
1 block silken tofu
1 cup cherry tomatoes, halved
1 cup cucumber, sliced or diced
1 small red onion or shallot, thinly sliced
1 cup snap peas, lightly blanched or raw
1 cup shelled edamame (fresh or thawed frozen)
1 avocado, sliced (optional)
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon rice vinegar
1 teaspoon soy sauce or tamari
1 teaspoon maple syrup or honey
Fresh herbs (basil, cilantro, parsley, mint)
Salt + pepper to taste
INSTRUCTIONS
Gently drain silken tofu and cut into cubes or spoon into large soft pieces.
Arrange tofu on a plate or shallow bowl.
Add tomatoes, cucumbers, onion, snap peas, edamame, and avocado.
Whisk olive oil, lemon juice, vinegar, soy sauce, and maple syrup.
Drizzle dressing over the salad.
Finish with herbs, salt, pepper, and chili flakes.
Serve immediately, chilled or room temp.
photo and recipe inspiration to Lazy Cat Kitchen
