Thai Basil and Tofu Salad with Mexican Lime and Avocado

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A Thai-inspired salad with crispy tofu, fresh basil, and a zesty Mexican lime-avocado dressing. This asian-inspired salads (gluten-free, vegetarian) ready in about 35 minutes pairs tofu, basil, cucumber 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 300 calories and feeds 4, 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 tofu
• 1/2 cup basil
• 1 cucumber
• 1 avocado
• 1 lime
• 1 jalapeño
• 1 tbsp soy sauce

Instructions

1. Step 1: Press the tofu block between layers of paper towels or a clean kitchen towel for 15-20 minutes to remove excess moisture, then cut into 1/2-inch cubes. Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat, add the tofu, and cook for 3-4 minutes per side until golden brown and crispy, shaking the pan occasionally to prevent sticking. Tip: Pressing the tofu ensures it firms up and absorbs the flavors better.
2. Step 2: Dice the cucumber into 1/2-inch cubes, cut the avocado into 1/2-inch cubes (remove the pit first), and finely slice the jalapeño (remove seeds for less heat). Place all diced vegetables into a large mixing bowl. Tip: To prevent the avocado from browning, add it to the bowl just before tossing with the dressing.
3. Step 3: Juice 1 lime into a small bowl, add 1 tbsp soy sauce and 1/2 tsp olive oil, then whisk vigorously for 30 seconds until the mixture emulsifies and becomes slightly glossy. Tip: Using a splash of olive oil helps the dressing adhere to the tofu and vegetables.
4. Step 4: Pour the lime-soy dressing over the tofu and vegetables, then use tongs or a spatula to toss everything together until the dressing is evenly distributed and the tofu is coated. Taste and adjust seasoning with additional soy sauce or lime juice if needed.
5. Step 5: Serve immediately, garnished with extra basil leaves if desired. Tip: For a creamier texture, mash 1 tbsp of the avocado into the dressing before tossing.