Need a cold salad for your next summer gathering? Try this Salmon & Tofu Salad!
When I came across this recipe in my mom’s recipe box, it reminded me of family gatherings in Hawaii. There was a time when tofu salad was a popular dish and would be served at most parties. And honestly, as kid, I wasn’t really a fan because…well, it was a salad. But now that I’m older, I’ve come to appreciate a good light cold salad, especially during the hot summer months.
Now, in Hawaii, tofu salad is made with watercress. There’s a watercress farm on Oahu, Sumida Farm, that supplies the majority of the watercress sold in Hawaii. Unfortunately, I can’t seem to find watercress in Southern California, so I substituted arugula leaves instead. It’s a slightly different flavor, but I actually prefer it to watercress.
A delicious light cold summer salad - salmon and tofu layered salad.Salmon & Tofu Salad
The first thing I do to prepare this salad is to cube the tofu and drain it. To drain the tofu, place it on some paper towels to draw out the liquid. Change out the paper towel 3-4 times until the majority of the liquid is drawn out. This is an important step, so don’t skip it or the salad sauce will get be diluted.
The remaining ingredients will need to prepped too. Cube the tomatoes and thinly slice the onion. Lastly, go through the canned salmon and make sure to remove any bones. Set all the ingredients to the side and prepare the salad dressing.
For the salmon & tofu salad dressing, heat oil and garlic. Remove the garlic and add grated ginger. Let the oil cool. Add in the remaining salad ingredients. Place in the fridge to chill.
Add the cubed tofu in a single layer on the bottom of the dish. Then, layer with onions, tomatoes, green onions, and arugula. Cover and place in the fridge to chill.
About 30 minutes before serving, pour sauce over the salad and sprinkle roasted sesame seeds over it (optional). If there is any leftover arugula, serve that on the side so people that want more greens can add it to their bowls.
Note: This salad can be made a day ahead.
Salmon and tofu salad with tomatoes, onions, and arugula.
Salmon & Tofu Salad
Ingredients
Instructions
Notes
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Marilyn Lesniak says
Thank you for sharing at #OverTheMoon. Pinned and shared.
Marilyn Lesniak recently posted…Thursday Favorite Things 395
Erlene at My Pinterventures says
Thanks so much Marilyn.
Catherine sokolowski says
This salad sounds delicious. I think that it would great to have for lunch during the summer months. The only thing is That I don’t like arugula. Is there anything else I can substitute for it. I know the original recipe calls for watercress so i will look for that but if you have any other idea, I would love to hear it. Thank you!
Erlene at My Pinterventures says
It’s a great light lunch during the summer. My daughter packs this with ice for her college lunch. And if you keep the greens off and add later, you can keep this up to 3-4 days in the fridge.
Erlene at My Pinterventures says
Catherine, it’s hard to find watercress. If you don’t like arugula, you can use spinach.