Cucumber-Tomato Salad With Sesame Whipped Tofu

By Pierce Abernathy

Published Aug. 26, 2025

Cucumber-Tomato Salad With Sesame Whipped Tofu
Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5(42)
Comments
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Silken tofu can be an incredible creamy base for sauces, dips and even soups. It’s packed with protein and is a great way to enhance a simple light salad. The neutral flavor of silken tofu makes it a flexible blank canvas to highlight strong flavors like toasted sesame oil. Here, whipped tofu is a pedestal for simple peak summer tomatoes and cucumbers that are roughly chopped and salted. The simplicity of this salad means that everything needs to be well seasoned. Serve the salad with some crusty sourdough bread, creating a DIY tomato toast situation.

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Ingredients

Yield:4 servings
  • 1small shallot
  • 2tablespoons rice vinegar, divided
  • 16ounces silken tofu, drained 
  • 1tablespoon plus 1 teaspoon toasted sesame oil
  • 1teaspoon sugar
  • Kosher salt, such as Diamond Crystal
  • 1English seedless cucumber, or 2 to 3 mini cucumbers 
  • 1large heirloom tomato
  • 2teaspoons olive oil
  • Chopped chives, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

179 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 11 grams protein; 589 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut shallot in half lengthwise and thinly slice into strips. Transfer to a small bowl and toss with 1 tablespoon of vinegar. Let sit while preparing the remaining ingredients.

  2. Step 2

    In a large mixing bowl or a food processor, combine the tofu, sesame oil, remaining 1 tablespoon of vinegar, the sugar and 1½ teaspoons salt. Whisk or blend until fully combined and smooth.

  3. Step 3

    Cut the cucumber and tomato into 1-inch mismatched pieces and transfer to a separate mixing bowl. Season with olive oil and a pinch of salt and toss to coat.

  4. Step 4

    In a wide shallow bowl, spread the whipped tofu around the plate and spoon over the marinated cucumber and tomato. Garnish with the quick-pickled shallot and chopped chives.

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Ratings

5 out of 5
42 user ratings
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Comments

YiaYia

Question - will the whipped tofu & sesame last if kept in the refrigerator? If so, how long? Cooking for 2 means ingredients must keep or are wasted.

Doug.

Excellent. Followed the recipe. Heirlooms, two medium size, stood out well. Two of us split for a delightful, end of summer, vegan dinner.

Elizabeth

@Frances toasted sesame oil is a different product. It is dark brown and tends to come in a smaller jar.

Leo

The whipped tofu had an odd tang to it and the texture of runny mayo. Once you put the salad on top it just got all soggy and goopy.

Natalie

Loved this dish! Incredibly refreshing and well balanced. Next time I cook this I’ll probably change up a few things: - fresh red onions instead of pickled shallots. I think these will blend more nicely with the other veggies in this dish - sweet corn for a bite of sweetness to match the freshness - crispy shallots to garnish

Tommy T

This is a clever way to feature prime time tomatoes, one would never suspect the dressing is tofu based. Don't ask don't tell. We topped with some flaked salt and black sesame seeds, bonus! kind of light for a main but would be a stand out starter for bbq salmon. Will file away for next summer.

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