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Tofu and Almond-Sesame Vinaigrette Salad

Menu PartSalad
Cuisine TypeAmerican
Tofu and Almond-Sesame Vinaigrette Salad

Source: Sous Chef Jared Harlan, Table 128 Bistro + Bar, Clive, Iowa

Ramp up a salad’s nutritive value by dressing it with high-protein ingredients. Chef Harlan blends two plant proteins—almond butter and soy-based silken tofu—to create a creamy salad dressing for greens and oranges.


3 tbsp. soft silken tofu
4 tbsp. almond butter
3 tbsp. rice vinegar
1 tbsp. soy sauce
1 tsp. garlic, minced
2 tsp. ginger, minced
2 tsp. sesame oil
1 tsp. chili flake
1 tbsp. cilantro
3 tbsp. water
Salt, to taste

4 cups salad greens
12 orange segments
Rice noodles, for garnish
Sliced almonds, for garnish


  1. For dressing: In a blender, add the first nine ingredients and blend. While blending, slowly pour in water. Blend until smooth. Add salt to taste, if desired.
  2. For salad: On four salad plates, equally divide the salad greens and orange segments. Drizzle with dressing; garnish with rice noodles and almonds.

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