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Yuzu Misoyaki Tofu Salad Recipe

This tofu salad is packed with protein + is a perfect addition to any weekday routine πŸ’ͺ🏼

By

Betsy Ding

30 min
serves 2-3

How to Make

Ingredients

  • 2 Omsom Japanese Yuzu Misoyaki Starters
  • 1 box extra firm tofu
  • ¾ cup mushrooms
  • 2-2 ½ cups of your favorite veggies 
  • 2 ½ cups lightly packed greens
  • ½ cup nuts, seeds, or grains
  • 2 tbsp. sesame oil

Serve with:

Makes a great meal on its own!


Instructions

Recipe from community member, Betsy (@paintpencilpastries).


  1. Place the whole block of tofu between 3-4 layers of paper towels and press tofu with a heavy object, such as a cast-iron pan or several cans of beans. Let tofu press for 15 mins while preparing the other ingredients. 
  2. Shred the carrots and red cabbage, and chop the cucumbers and mushrooms. Set vegetables aside until salad is ready to assemble. 
  3. After tofu is pressed, cut tofu in half lengthwise and then in quarters into about ¼ inch thick rectangles. 
  4. In a small bowl, toss together tofu, mushrooms, and 1 Omsom starter, making sure that each piece is evenly coated. Air-fry mushrooms and tofu at 400 F for 15-20 minutes. 
  5. In the meantime, assemble the salad. In a large plate or bowl, layer spring mix, then the reserved vegetables. Top with cashews and sliced avocado. For the salad dressing, in another bowl, mix together 1 Omsom starter with sesame oil and drizzle atop the salad. Finally, mix salad with warm mushrooms and tofu, then enjoy!
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