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New! Tofu Tahini Lunch Salad

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Tofu Tahini Lunch Salad
  • 4 Servings
  • mins Prep Time
  • mins Total Time
  • 214 Cal/Serving

Nutritional Facts

Cal./Serving 214
Total Fat 13g
Saturated Fat
Trans Fat
Carbohydrates 14g
Dietary Fiber
Sugars 4g
Protein 15g


Created by The Full Helping

For the base:
15 ounces Nasoya extra firm tofu, finely cubed (or pre-cubed)
¾ cup quartered grapes
½ cup finely chopped celery
½ cup grated carrots

For the sauce:
¼ cup tahini
1 tablespoon Dijon mustard
1/8 teaspoon each garlic and onion powder
¼-1/2 teaspoon fine salt (to taste)
Freshly ground black pepper to taste
1 tablespoon + 1 teaspoon apple cider vinegar
¼ cup water


  1. First, whisk together the sauce ingredients.
  2. Then pour them over the tofu and vegetable base.
  3. Mix well, taste, and adjust salt, pepper, and vinegar as needed.
  4. Serve in a wrap, on toast, over a salad, or with vegetable slices for dipping!

Nasoya products used in this recipe:


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    Did You Know?

    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

    Learn More Fun Facts!