When I think ponzu, I think tomatoes. It’s a classic Japanese pairing that’s refreshing and delicious. And it was definitely on my mind when I put together this easy vegan tofu and tomato salad recipe with cilantro, mint, scallions, yuzu ponzu, ginger and garlic. Sometimes, I just eat it on it’s own as a light main dish. It also works well as a side dish, in a wrap or on a bed of greens.
This recipe makes ~4-8 servings, depending on whether you want to make it a meal or a side dish.
A few things…
- Pressed tofu soaks up marinades better. You don’t want to skip this step for the tofu and tomato salad recipe.
- To press the tofu, grab two dinner plates and 4 cans of beans. Place the tofu in the center of one plate. Place the other plate on top of the tofu. Place the cans on top of that plate. Let it sit for ~15-20 minutes. Sometimes, I wrap the tofu in a paper towel, so it can absorb the liquid. Other times, I just let the liquid collect on the plate and drain it off at the end.
- If you’re new to ponzu, keep in mind that it isn’t always vegan. Double check any labels before purchasing or just make it yourself.
- It’s really important that you let the tofu cool before adding it to the tomato salad. If you put it in there hot or even lukewarm, it’ll wilt the fresh herbs and change the texture of the tomatoes.
- What about if you have sesame seeds, but they are not toasted? Add them to a dry skillet over medium heat and stir them around until they are lightly toasted.
Please enjoy this tofu and tomato salad recipe! And discover other UVK recipes like Grilled Lemon Garlic Herb Tofu Skewers, Marinated Grilled or Baked Tofu, Lemon Mint Potato Salad, Vegan Cucumber Mint Sandwiches, Vegan Mushroom Sauerkraut Pierogi and more.
Tofu and Tomato Salad
2 14 ounce extra firm tofu, drained
¼ cup + 2 Tbsp yuzu ponzu (I used Marukan Yuzu Ponzu – see notes above)
2 garlic cloves
2 tsp peeled and minced fresh ginger
Neutral oil (like avocado, canola, etc), to drizzle
⅓ cup finely chopped fresh cilantro
2 Tbsp finely chopped fresh mint leaves
2 scallions, thinly sliced
1½ cups chopped roma tomatoes
Toasted sesame seeds, to taste (I used ~2 Tbsp – see notes above)
1. First, you’ll press the tofu for the tomato salad. Use a tofu press or see directions in the notes above. Cube the pressed tofu and add it to a container that has a lid that seals.
2. Next, you’ll make the marinade for the tofu and tomato salad. Add the garlic, ginger and yuzu ponzu to a blender. Blend until smooth. Pour it over the tofu.
3. Add the lid to the container and completely seal it. Shake the tofu until it’s well coated with the marinade. Refrigerate overnight or for, at least, 8 hours. If you’re awake, every couple hours shake the tofu again.
4. When the tofu is done marinating for the tomato salad, it’s time to cook it.
- TO GRILL: Preheat the gas grill to 400º F. Line a grill-proof sheet pan with non-stick aluminum foil. Spread the tofu in an even layer over the sheet pan. Drizzle it with the oil. Move the tofu around until it’s well coated. Place the sheet pan on the grill and close the lid. Grill for ~10 minutes (check it at the 5 minute mark). Flip. Close the lid and grill another 5 minutes or until it looks charred and crisped up enough for you. Remove it from the grill and allow it to completely cool.
- TO BAKE: Preheat the oven to 400º F. Line a sheet pan with parchment paper. Spread the tofu in an even layer and drizzle it with oil. Move it around until it’s well coated. Bake at 400º F for ~20 minutes or until it’s crisped up enough for you. Remove it from the oven and allow it to completely cool.
5. When the tofu has cooled, add the cilantro, mint, scallions and tomatoes to a large mixing bowl. Add the tofu. Stir together and sprinkle with sesame seeds. Taste the tofu and tomato salad and adjust flavors, if needed (more ponzu?). Serve.