Chia Seed Yuja Dressing Tofu Salad
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Chia seeds soaked in lemon juice and water swell into soft, jelly-coated beads that pop gently through a yuja citrus dressing.
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Silken tofu gets no seasoning of its own and relies on the dressing's tangy sweetness and touch of soy, which means each spoonful should hold both tofu and dressing. Left in the fridge for about 30 minutes after mixing, the chia dressing turns noticeably chewier.
Ingredients
Instructions
- 1
Combine 2 tablespoons chia seeds with 1 tablespoon lemon juice and 2 tablespoons water.
Let stand for at least 10 minutes, until the mixture forms a gel throughout.
- 2
Cut 300 g soft tofu into 3 cm pieces and set on a paper towel for 1 to 2 minutes to absorb surface moisture gently.
- 3
Halve 8 cherry tomatoes.
Soak 100 g baby greens in cold water for 5 minutes, then drain and dry completely on a rack.
- 4
Mix 2 tablespoons yuja marmalade, 1 tablespoon vinegar, 2 tablespoons olive oil, and 0.5 tablespoon soy sauce in a small bowl to make the dressing base.
- 5
Add the soaked chia seeds to the dressing base and stir well until the seeds are evenly distributed throughout.
- 6
Spread baby greens and cherry tomatoes on a wide plate.
Gently place the soft tofu in the center. Handle the tofu carefully to keep it from breaking.
- 7
Spoon the chia seed yuja dressing evenly over everything right before eating.
Dressing ahead of time will soften the greens.
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