This Herbed Tofu Tomato Salad brings together salty, herb-marinated tofu “cheese,” ripe tomatoes, peppery baby arugula and a squeeze of fresh lemon into a simple, seasonal side that’s effortless to make and full of bright flavor.
After an intense period of nonstop cooking for a photography project, I found my enthusiasm for meal prep a bit diminished. I still had plenty of recipe ideas, but actually stocking the fridge felt like a chore. Thankfully my backyard tomato plants were producing abundantly, so I had a perfect springboard for this salad.
I was inspired in part by a plate I tried at Mohawk Bend’s Authors Worth Celebrating dinner, where a spiced Caprese-style salad featured mozzarella made from tofu, brined and seasoned to mimic the salty, creamy profile of cheese. That idea stuck with me, and I also remembered the flavor of herbed feta I used to enjoy before going vegan. This dish brings those influences together into a satisfying plant-based alternative that even a cheese-lover in my family enjoyed.
The salad is a lovely balance of textures and flavors: the herbed tofu provides salt and body, fresh tomatoes add juiciness, and arugula contributes a peppery lift. It’s a relaxed recipe that’s great as a side or a light lunch—feel free to eat the whole bowl yourself, no judgment here.
Before the recipe, I’d love to hear how your summer is going. Have you found any standout ingredients lately, or tried a dish that made you excited? Share what you’re cooking—I always enjoy hearing from readers.
Substitutions + Tips:
- Extra-firm tofu: Firm tofu can be used if you press it thoroughly to remove moisture. Package sizes vary, so a 12- or 16-ounce block will work—adjust the salt in the marinade to taste.
- Olive oil: This is optional. Omitting oil will change the mouthfeel slightly but the salad will still be delicious.
- Coconut vinegar: I prefer coconut vinegar because it’s milder than many vinegars and works well in this vegan “cheese” marinade. If you don’t have it, apple cider vinegar makes a good substitute.
- Arugula: If peppery greens aren’t your thing, swap spinach, mixed baby greens, or lightly massaged kale for the base of the salad.
Herbed Tofu Tomato Salad
This simple, seasonal salad pairs salty, herbed tofu “cheese” with fresh tomatoes, peppery baby arugula and a bright squeeze of lemon for a refreshing, dairy-free side.
10 minutes
3 hours
3 hours 10 minutes
Ingredients
- 14-ounce (397 g) block of extra firm tofu, drained and rinsed
- 1/2 cup (120 ml) water
- 2 1/2 tablespoons (37 ml) coconut vinegar*
- 2 tablespoons (30 ml) olive oil, optional
- 3-4 teaspoons sea salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 4 cups chopped tomatoes (heirloom, beefsteak, etc)
- 3 cups (72 g) baby arugula, packed
- 2 tablespoons (2 g) chiffonade-cut fresh basil
- 1 tablespoon (15 ml) lemon juice
- Freshly ground pepper, to taste
- Pinch of coarse sea salt, optional
Instructions
- Wrap the tofu block tightly in a clean dish towel or cloth and place it on a plate. Press out the moisture by setting a stable, heavy weight on top for 20–30 minutes. A tofu press can shorten this to about 15 minutes.
- In a resealable container or bag, whisk together the water, coconut vinegar, olive oil (if using), sea salt, dried basil and dried oregano to make the marinade.
- Cut the pressed tofu into 1/2″ cubes and add them to the marinade. Let the tofu marinate for 2–8 hours depending on how salty you want it to be, stirring or flipping the container every few hours to ensure even absorption.
- Drain any excess marinade from the tofu. In a large bowl, gently toss the marinated tofu with the chopped tomatoes, baby arugula and chiffonade-cut fresh basil.
- Drizzle the lemon juice over the salad, season with freshly ground pepper and add a pinch of coarse salt if desired. Chill for 30 minutes before serving to let the flavors settle.
Notes
- Tofu: Extra-firm is ideal for a firmer texture. If using a smaller or larger block, adjust seasonings to taste.
- Oil-free option: Skip the olive oil if you prefer a lower-fat version; the salad remains flavorful without it.
- Vinegar choice: Coconut vinegar offers a milder tang. Apple cider vinegar is a reliable substitute when coconut vinegar isn’t available.
- Greens swap: Use spinach, mixed baby greens or massaged kale instead of arugula if you prefer a milder green.
Nutrition Information:
Yield:
4
Amount Per Serving:
Unsaturated Fat: 0g
Did you make this recipe?
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More Summer-y salads you may love:
- Watermelon Blackberry Feta Salad
- Summery Salad with Blackberry Vinaigrette
- Summer Corn Salad with Basil Pesto Aioli
- Oil-free Vegan Macaroni Salad
Have a great week, everyone! 🙂