Tofu Tuna Salad Recipe

tofu tuna salad

I admit that this sounds a little weird, and that our whole family likes tofu in any form. However, this really is a great summer salad for hot summer days. You can even microwave the sauce if you want. You can use yuzu-pon instead of shoyu, but then be very conservative with the lemon juice.

1 block of firm tofu, drained and cut into bite-sized pieces
1 bag of fresh spinach or romaine lettuce, cut into ribbons
2-3 stalks of green onions, sliced
1 can of water-packed tuna (or fresh cooked ahi if you have it!)
Tomato, diced big
Sweet red pepper, sliced (optional)

Juice of one lemon
About ¼ cup shoyu
A bit of sesame oil
Salad oil—just enough to hold it together

Combine all salad ingredients. Heat sauce, but do not boil because it will caramelize the shoyu. (If you do, you will end up with a weird, almost molasses-like flavor.) Pour warm dressing over salad over the salad.