Tofu and Seaweed Salad

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Tofu and Seaweed Salad

This is a very refreshing salad. A type of seaweed called wakame is used in this salad. Wakame is commonly used in Japan for soups and salads. You can buy it in a dried form that is already cut into smaller pieces.  Soak it in warm water for 5 minutes and it is ready to use! Seaweed is a great source of iodine and contains lots of fiber. Shichimi togarashi (or simply called shichimi) used as an optional topping is a common Japanese seasoning containing seven spices, such as red chili pepper, sesame seeds, orange peel, ginger and seaweed. It goes very well with tofu and the Japanese dressing. I always sprinkle this seasoning in my miso soup.

4 cups romaine lettuce, torn
1/4 cucumber, cored and sliced
1/4 cup dried wakame, soaked in warm water for 5 minutes
1/3 block firm tofu, diced
1/2 cup daikon radish, grated and drained (not shown in the picture)
Shichimi togarashi for topping (optional)
Nori sheet for topping, thinly cut (optional)

Japanese dressing:
3 Tbsp olive oil
2 Tbsp brown rice vinegar
1 Tbsp tamari


  1. Combine ingredients for the Japanese dressing.
  2. Place torn lettuce on two plates.
  3. Arrange cucumber slices, tofu, wakame and grated daikon radish  in this order.
  4. Drizzle the dressing right before serving.
  5. Sprinkle black pepper, shichimi (optional) and nori seaweed strips (optional).

Servings: 2