Smoked Tofu Salad

Tri-City HeraldFebruary 9, 2014 


A smoky break from winter. Smoked Tofu Salad. (MUST CREDIT: Photo for The Washington Post by Deb Lindsey)


The cover of the Food & Wine section Feb. 12 will feature how to infuse your entire Valentine's Day meal with the cocoa. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to

Smoked Tofu Salad

4 servings

Baked and/or smoked tofu makes a beautiful vegetarian version of chicken salad — especially when given an Asian flair with scallions, mayo and rice vinegar. Smoked paprika pumps up the smoky flavor. Eat on its own, in lettuce cups or spring rolls or tortilla wraps or, of course, on bread.

MAKE AHEAD: The salad can be refrigerated for up to 1 week.

If you can’t find smoked tofu, use another baked/marinated tofu and add more smoked paprika.


12 ounces smoked tofu, torn into bite-size pieces (see headnote)
3 scallions, trimmed and thinly sliced
1 medium carrot, scrubbed and finely chopped
1/2 cup chopped dried apricots
2 tablespoons toasted/roasted sesame seed
3 tablespoons mayonnaise
2 teaspoons rice vinegar, preferably unseasoned
1/2 teaspoon Spanish smoked paprika (pimenton), plus more as needed
Water (optional)
Sea salt


Combine the smoked tofu, scallions, carrot, apricots, sesame seeds, mayonnaise, rice vinegar and smoked paprika in a medium mixing bowl; fold to mix thoroughly.

If the mixture seems dry, add water a couple of tablespoons at a time until the mixture is creamy. Taste, and season with salt and/or smoked paprika as needed.

Nutrition Per serving: 310 calories, 18 g protein, 18 g carbohydrates, 19 g fat, 4 g saturated fat, 5 mg cholesterol, 490 mg sodium, 3 g dietary fiber, 10 g sugar.

From: Washington Post Food editor Joe Yonan, author of Eat Your Vegetables: Bold Recipes for the Single Cook.

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