By Smriti Dey
May 9, 2026
Asian-style salads focus on balance, which makes them practical meals instead of side dishes. Tofu is commonly used because it absorbs flavour quickly and adds protein without the heaviness of other meat options. These salads often combine grains, vegetables, and simple dressings, making them an adaptable vegan option. Salads with tofu are more filling and satisfying than leafy salads built mainly on volume. Get to know the recipe!
200 g firm soy tofu, cubed 1 small cucumber, finely chopped 1 small carrot, grated 1 small onion, finely chopped 1 green chilli, finely chopped 1 tablespoon lemon juice 1 tablespoon olive oil or sesame oil Salt, to taste Black pepper, to taste
Press the tofu gently to remove excess moisture, then cut it into small, even cubes.
Heat a pan lightly, add a few drops of oil, and sauté the tofu briefly until lightly firm on the outside.
Transfer the tofu to a bowl and add cucumber, carrot, onion, green chilli.
Add lemon juice, oil, salt, and black pepper, then mix gently so the tofu stays intact.
Rest the salad for a few minutes before serving to allow flavours to blend.