Sushi Roll Salad
with tofu / avocado / pickled ginger

Name: Sushi Roll Salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 16 oz Tofu, extra-firm, 1" / 2.5 cm slices (vacuum-packed preferable); for serving Seaweed, dried (opt), thinly sliced; 8 oz Cucumbers, chopped; 2 hearts Lettuce, romaine, chopped; 2 stalks Green onions, chopped, green and white parts combined; 2 Avocados, cubed; 1 Tbsp Oil, cooking; 1 1/2 Tbsp Sesame seeds, white or black (opt); 1/4 cup Cashews; 1/4 cup Pickled ginger, drained; for serving Wasabi (opt); 1 tsp Ginger, fresh, grated; 2 cloves Garlic, chopped; 1 1/2 Tbsp Vinegar, rice; 2 tsp Soy sauce, low-sodium; 1 tsp Miso; 1 tsp Honey; 1 tsp Oil, toasted sesame; 2 1/2 Tbsp Oil, cooking

Active: 40 Total: 40

Original GF Paleo Vegetarian

This sushi-inspired salad was featured in 2020, but it has such a light fresh feel, we wanted to bring it back this spring.

Ingredients

Metric

Servings:

Sushi Roll Salad:

Tofu, extra-firm - 16 oz , 1" / 2.5 cm slices (vacuum-packed preferable)
Seaweed, dried (opt) - for serving , thinly sliced
Cucumbers - 8 oz , chopped
Lettuce, romaine - 2 hearts , chopped
Green onions - 2 stalks , chopped, green and white parts combined
Avocados - 2 , cubed
Oil, cooking - 1 Tbsp
Sesame seeds, white or black (opt) - 1 1/2 Tbsp
Cashews - 1/4 cup
Pickled ginger - 1/4 cup , drained
Wasabi (opt) - for serving

Sesame Ginger Dressing:

Ginger, fresh - 1 tsp , grated
Garlic - 2 cloves , chopped
Vinegar, rice - 1 1/2 Tbsp
Soy sauce, low-sodium - 2 tsp
Miso - 1 tsp
Honey - 1 tsp
Oil, toasted sesame - 1 tsp
Oil, cooking - 2 1/2 Tbsp

Prep

Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1” / 2.5 cm thick slices. (Can be done 1 day ahead)
Make dressing - Grate ginger and chop garlic. Combine ginger, garlic, vinegar, soy sauce, miso, honey, toasted sesame oil, and cooking oil (portion for dressing). Whisk until smooth. (Can be done up to 5 days ahead)
Seaweed / Cucumbers / Lettuce / Green onions / Avocados - Prep as directed.

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Make

Heat a large skillet with cooking oil (portion for salad) over medium heat.
While skillet is heating up, season tofu slices on both sides with some salt and pepper. Pour sesame seeds into a shallow bowl or baking dish. Press tofu slices into sesame seeds to coat on both sides.
Transfer the sesame-coated tofu to heated skillet and sear on both sides until tofu is heated through and sesame seeds are lightly toasted. Remove pan from heat while you assemble salads.
Assemble salads by tossing cucumbers, lettuce, green onions, avocados, and cashews in half the dressing. Divide between serving bowls.
Arrange tofu on top of salads. Finish salads with additional dressing if you’d like. Top with sliced seaweed and serve with some pickled ginger and wasabi.

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