Easy seaweed salad can be an appetizer, side dish, or a whole meal with some rice or noodles to go with. It’s a recipe that you can throw together even on a busy weeknight. It comes together in about half an hour.
The secret to this super easy seaweed salad is cheating. Instead of making your marinade and dressing from scratch, give yourself a break and use a bottled Asian-style vinaigrette. I used Annie’s Shiitake and Sesame Vinaigrette, but you don’t have to use this one specifically. Any Asian-inspired vinaigrette that you like will work well in this recipe, so go with what you love!
Get the video below, plus some tofu cooking notes and the full Easy Seaweed Salad recipe:
Notes on Cooking Your Tofu
The recipe below calls for making your tofu in the air fryer, which is definitely the easiest way to get that fried crunch. If you don’t have an air fryer, don’t worry! You can bake your tofu in the oven or fry it on the stove in a couple of tablespoons of neutral oil, like sunflower oil. To pan fry, just cook on medium heat until the tofu cubes are browned on all sides. To bake, follow the baking instructions for my Salt and Pepper Tofu. Your tofu will be more chewy than crunchy, but that chewy texture also mixes well with the seaweed and other veggies, so don’t fret!
Seaweed Salad with Veggies and Crispy Tofu
Yield: 4 servings
- 3 strips dried wakame
- 1 batch Crispy Air Fried Tofu (Start on the tofu once the wakame is on the stove)
- 1 large cucumber
- 2 carrots, peeled
- 1/4 cup shiitake mushroom vinaigrette
- 1/4 cup sesame seeds
- 1 Haas avocado, chopped
- 1/4 cup chopped green onion
- Soak the wakame for 5 minutes. Drain and chop into bite-sized pieces, then boil for 5 minutes. Drain again and stick the wakame in the fridge to chill.
- Chop your cucumber and your carrots or send them through your spiralizer. Toss the cukes and carrots with the chilled wakame. Top with the tofu, sesame seeds, avocado, and green onion. Serve immediately.