Tofu Salmon Salad Recipe

Name: Tofu Salmon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 ounces firm tofu; 2 cups mung bean sprouts, raw; 1 cup bell pepper, diced; 4 medium tomatoes; 1/4 cup onion, thinly sliced (I like to use sweet onions); 12 ounces canned salmon (I use the ones in the pouches); 2 stalks green onions, sliced; Dressing; 1 large garlic clove, minced; 2 tablespoons oil, Canola; 6 tablespoons low sodium soy sauce; 1 lemon, Juiced; 1/2 teaspoon ground black pepper

Servings: persons

24 ounces firm tofu
2 cups mung bean sprouts, raw
1 cup bell pepper, diced
4 medium tomatoes
1/4 cup onion, thinly sliced (I like to use sweet onions)
12 ounces canned salmon (I use the ones in the pouches)
2 stalks green onions, sliced
Dressing
1 large garlic clove, minced
2 tablespoons oil, Canola
6 tablespoons low sodium soy sauce
1 lemon, Juiced
1/2 teaspoon ground black pepper

1
Heat oil and minced garlic over medium heat for two minutes to infuse the oil and take the bite out of the garlic.
2
Remove from heat and add the rest of the dressing ingredients. Set aside to cool while assembling the salad.
3
Cut the tofu into 1 inch cubes and layer in the bottom of a large bowl. Top with the bean sprouts, then the tomatoes, bell peppers, sliced onions, and salmon.
4
Pour the dressing over evenly and garnish with the sliced green onions.
5
Serve with some steamed rice.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 24 ounces firm tofu, 2 cups mung bean sprouts, raw, 1 cup bell pepper, diced, 4 medium tomatoes, and more.

Yes, Tofu Salmon Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tofu Salmon Salad

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