Upgraded Asian Salad

Tofu can be magically versatile -- or woefully bland. To make the most of its taste-absorbing talents, put it on the plate first, drizzle it with dressing, then add your other ingredients. Mix right before eating.

Calories: 520
Fat: 34 g
(All nutritional information is approximate.)
Body+Soul, May 2010
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  • 2 cups mesclun
  • 1 tablespoon fresh cilantro
  • 1/4 cup grated carrots
  • 2 tablespoons sliced radishes
  • 2 tablespoons cremini mushrooms
  • 1/4 avocado, sliced
  • 1 cup cubed tofu
  • 1 tablespoon Asian Dressing


  1. Combine all ingredients.

Recipe Reviews

Reviews (1)

  • LittleRedFrog 3 Feb, 2014

    This salad is very blend, in my opinion. I had planned on making it twice this week but in the end I think I won't...
    All of the ingredients are pretty flavourless so I can't really see how it could be improved. Except for replacing most of the ingredients. I guess that baking or frying the tofu would be a good start.
    I was hoping that the dressing would make it up for it but it didn't. I think adding some honey as mentioned by one of the reviewers of the actually dressing might help. And salt!