Grilled Purple Sweet Potato and Okinawan Tofu Salad
A vibrant salad showcasing Okinawa’s signature purple sweet potatoes paired with firm tofu and a tangy sesame dressing. This japanese-inspired vegetarian ready in about 27 minutes pairs firm tofu, mixed salad greens, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (about 400 g) purple sweet potatoes
- 250 g firm tofu
- 4 cups mixed salad greens
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp honey
- 1 tbsp toasted sesame seeds
- 2 stalks thinly sliced scallions
- to taste salt
- to taste black pepper
Instructions
- Step 1: Preheat grill or grill pan to medium-high heat. Wash and slice 2 medium purple sweet potatoes (about 400 g) into 1/2-inch thick rounds. Brush both sides with 1 tbsp sesame oil and grill for 4-5 minutes per side until tender and grill marks appear.
- Step 2: Drain 250 g firm tofu and cut into 1-inch cubes. Lightly toss tofu cubes in remaining 1 tbsp sesame oil and grill for 3 minutes on each side until golden and slightly crispy.
- Step 3: In a small bowl, whisk together 1 tbsp rice vinegar, 1 tbsp soy sauce, and 1 tsp honey until well combined.
- Step 4: In a large salad bowl, combine 4 cups mixed salad greens, grilled sweet potato slices, and grilled tofu cubes. Drizzle the dressing over the salad and toss gently to coat.
- Step 5: Season salad with salt and black pepper to taste, sprinkle 1 tbsp toasted sesame seeds and 2 thinly sliced scallion stalks on top before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Purple Sweet Potato and Okinawan Tofu Salad take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Purple Sweet Potato and Okinawan Tofu Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.
Can I substitute ingredients in Grilled Purple Sweet Potato and Okinawan Tofu Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Purple Sweet Potato and Okinawan Tofu Salad for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Purple Sweet Potato and Okinawan Tofu Salad?
Japanese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
