Rainy Day Tofu Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A refreshing, light dish perfect for humid days, combining silken tofu with crisp vegetables and a zesty sesame dressing. This japanese-inspired salads (vegan) ready in about 25 minutes pairs Silken tofu, Cucumber, Carrot into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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

• 1 block (14 oz) Silken tofu
• 1 medium, sliced Cucumber
• 1 medium, julienned Carrot
• 1/2 cup, shelled and steamed Edamame
• 1 tbsp Sesame seeds
• 1 tbsp Rice vinegar
• 1 tbsp Soy sauce
• 1 tsp Honey
• 1/2 tsp Ground ginger
• 1 tbsp Canola oil

Instructions

1. Step 1: In a bowl, crumble silken tofu with a fork until smooth. Add 1 tbsp canola oil and mix well. Set aside.
2. Step 2: In a separate bowl, whisk together rice vinegar, soy sauce, honey, and ground ginger until the honey is fully dissolved.
3. Step 3: Toss cucumber, carrot, and edamame with the dressing until coated. Spread on a plate and top with sesame seeds.
4. Step 4: Serve the tofu mixture over the salad, garnished with additional sesame seeds. Let sit for 5 minutes to allow flavors to meld.