Tofu and Herb Salad With Sesame

It's rare that I have nothing good to say about a recipe, but this was pretty awful. We followed the recipe as written and used herbs fresh from the garden, and the result was still bad. The tofu turned to mush, and the dressing overpowered everything other ingredient. There was really no texture at all. We were hoping this would be a nice, meat-free summer dinner, but it was a huge disappointment.

I swapped out the watercress for a mix of spinach, baby kale, and clover sprouts. Don't think the sprouts added much and probably wouldn't use again. For the mixed herbs, I chose basil and mint. They really complemented the cucumber and the dish as a whole. I would make this again, especially if I had some tofu sitting around waiting to find a home. However, I'm also going to try subbing it out for grilled shrimp or calamari come summer. Can't recommend the dressing highly enough.

Delicious and delicate. I pretty much followed the directions as written, only lazily using tahini instead of grinding sesame seeds. Next time I will grind them, as I think the flavor will be a bit better. This salad made an excellent protein rich light lunch. I plan to make it again with different herb combinations.

Loved it! I think the salad itself needs a bit of salt and pepper as well, the dressing alone doesn't do it. The soft tofu worked well for me though..crumbled into chunks it may look like mozzarella to inexperienced plant-based eaters LOL

Dressing was great - you can easily use any other herb/ lettuce mix depending on what you have on hand.

Fantastic, hearty, no-cook dinner for sweltering summer nights! Used tahini and rice wine vinegar for the addictive sauce that even the toddler enjoyed. Out of black sesame seeds, but pickled red chilies were a very pretty and delicious garnish!

After the first criticism by my husband “Too much lemon “ I made it with less lemon juice and it was a success.

There are many different greens in a Japanese supermarket, and none of the greens mentioned here. So I had to replace watercress, parsley, cilantro, and mixed herbs with what looked fresh and tempting. This was not a difficult task. I also had to replace lime juice with lemon juice. The end result was spectacular and certainly yummy. I complemented the dish with soft poached eggs, which added a nice touch.

I was skeptical, but tried it anyway. Glad I did. I had some fresh leafy carrot tops so I subbed those in and added basil, mint, cilantro and parsley. Used tahini in the dressing instead of the sesame seeds. Added the zest from the lime for extra liminess. Delicious compliment to the miso chicken and broth.

Fry tofu Tahini instead of grinding

I have used tofu in my salads when as a substitute for fresh mozzarella, which I dearly love but causes tremendous sinus headaches, I toss extra-firm tofu with a fresh spring-mix(sold by the plastic bin), drizzle olive oil, coarse salt and red pepper flakes.

fantastic recipe we omitted the yoghurt, because of an allergy- still very good. I thought the tofu worked really well, actually

Five stars only cause it’s so easy. And for same reason will make again. It’s yummy, but nothing blow your mind...what will bring me back is the simplicity.

Very pretty presentation and I loved this tahini-like dressing with the chili pepper zing! I decided to use firm tofu which I dipped in a tamari /agave sauce and then baked. The mint and spicy jalapeño can take over....

I agree with the users who say that silken tofu doesn't really work in a salad.