WANTED: Tofu Salad à la Provençal

Tofu Salad à la Provençal

Tofu Salad à la Provençal
Heirloom Tomato, Tofu, Olive, Sweet Pepper, Scallion, Anchovy, Mitsuba
Garlicky Tamari Vinaigrette

WANTED:  Colorful summer salad recipes with flair! Drab dull ordinary salads need not apply. Does your salad have what it takes?  One that incorporates esoteric flavors and uses summer crops at their peak. Will it make us feel satisfied on the hottest dog days? We’re looking for salads that go well with cold-dry-pink-wine. Must be full-flavored, nothing wimpy! Willing to experiment. Unlimited opportunity. Apply soon, before summer passes us by.

peppers olive scallion
diced sweet mini pepper, sliced scallion, pitted olive

Garlicky Tamari Vinaigrette:

  • 1/4 c. red wine vinegar
  • 2 cloves garlic, finely chopped
  • 1 T. low-sodium tamari
  • 5 T. olive oil
  • salt & freshly ground pepper

Whisk the vinaigrette ingredients together in a large bowl. Add diced sweet mini peppers, sliced scallion, and pitted olives (we used Kalamata). Toss to coat then add cubed firm tofu and mix gently so as not to break up the tofu. Marinate for one hour at room temperature.


Mitsuba, also known as Japanese Wild Parsley has a fresh unique flavor that is actually difficult to describe. My best attempt would be to imagine the flavors of Italian parsley, cilantro, and celery leaves together layered with a hint of lemon-lime. It is ethereal and intriguing and not as intense as parsley. It’s quite extraordinary and worth seeking out. Please don’t let the absence of mitsuba keep you from serving this colorful summer salad though…perhaps try a substitute of half parsley and half celery leaves? If you are familiar with mitsuba, please let us know how you describe its flavor.

tofu salad a la provencal
sliced anchovy filets scattered over tofu

Arrange heirloom tomato wedges in a salad bowl, then spoon the marinated vegetables and tofu over the tomatoes. Top with whole mitsuba leaves. Lastly, place small pieces of anchovy filets around the salad, especially on the tofu cubes. The salty umami-rich anchovy paired with smooth creamy tofu is a brilliant amalgam of tastes and textures.

The inspiration for this salad comes from the newest cookbook in my collection, The Japanese Grill by Ono & Salat.

Tofu Salad à la Provençal

FULFILLED: Paired with a glass of dry fruity Rosé de Provence and a crusty baguette,
Tofu Salad à la Provençal makes a blockbuster heart-healthy summer repast.

Feel free to share links to your smashing summer salads!

21 thoughts on “WANTED: Tofu Salad à la Provençal”

  1. Love the color of the tomato! I don’t think we’ll have a salad for dinner tonight, but my husband had his dose of caprese salad for lunch 😉

  2. I want to play with that salad. Heat index off the map – and this is Minnesota. I shall be looking for salad inspiration all week! The Provencal flavors mixed with Japanese look to combine gleefully.

  3. what a beautiful presentation of that salad, and what a wonderful way to use tofu! I am always looking for new ways to serve tofu at school, this is definitely a keeper!

  4. A gorgeous summer salad, perfectly healthy with tofu. Excellent flavors with the Garlicky Tamari Vinaigrette. I would love to find mitsuba, sounds like a neat herb to try.

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