Chef Morimoto’s Mashed Tofu Salad (Quick)
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Cook5 min
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Total20 min
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Servings2
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Japanese dishes like this mashed tofu salad come together in minutes, making them perfect for storing and enjoying throughout the week. The creamy tofu base takes just minutes to prepare, and the spinach wilts in only two minutes. Portioning leftovers into glass meal prep containers* keeps everything fresh and ready to grab on busy days.
Tofu Foundation for Success
This recipe centers on a creamy tofu foundation combined with tender spinach and nutty sesame flavors, creating a Japanese-inspired dish that balances delicate textures with bold, umami-rich seasonings. The tofu serves as the base for binding all components together, while the spinach provides earthy balance. Storing portions in glass meal prep containers* makes it easy to enjoy this dish across multiple meals without losing any of its fresh flavor.
Ingredients:
Chef Morimoto’s Mashed Tofu Salad (Quick)
by veganpreps.com
Ingredients
- 1 (14 oz / 400 g) package firm tofu, pressed 15 minutes
- 1 teaspoon kosher salt (for tofu seasoning)
- 8 cups (about 240 g) fresh spinach leaves
- 1 tablespoon sesame seeds
- 1 1/2 teaspoons sugar
- 1 teaspoon mirin
- 1 teaspoon low-sodium soy sauce
Instructions
- 1Press tofu for 15 minutes to remove excess moisture. Meanwhile, toast sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Transfer to a small bowl and let cool, then grind coarsely with a mortar and pestle or the back of a spoon.
- 2Bring a medium saucepan of water to a boil. Add spinach leaves and blanch for 1-2 minutes until wilted. Drain, rinse under cold water, then squeeze out as much water as possible with your hands. Chop roughly.
- 3Break the pressed tofu into a medium bowl and mash with a fork until crumbly but still textured. Season with 1 teaspoon kosher salt and mix in the ground sesame seeds, sugar, mirin, and soy sauce.
- 4Fold in the chopped spinach until evenly distributed. Taste and adjust seasoning — add a touch more soy sauce or mirin if needed.
- 5Serve at room temperature or chilled. Divide between two bowls and garnish with a few whole toasted sesame seeds.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
Sourcing ingredients for this dish matters – pick high-quality firm tofu that’s been stored properly and hasn’t passed its expiration date, since this gives you the ideal texture after pureeing. Fresh spinach works better than frozen for getting the best consistency, though thawed frozen spinach can work if that’s what you’ve got. Mirin shows up in most grocery stores in the Asian foods section, but if you can’t find it, a mix of sugar and rice vinegar does the job too. Sesame seeds should be raw or lightly roasted before the toasting step to get the most flavor, and grinding them fresh rather than using pre-ground sesame powder will taste and smell so much better in the final dish.
Drain and Press Tofu First
The foundation of Chef Morimoto’s Mashed Tofu Salad starts with properly preparing the 14-ounce package of firm tofu. Start by draining the tofu completely to remove excess liquid that would otherwise make the final dish watery and dilute the flavors. Once drained, wrap the tofu in paper towels and let them soak up any remaining moisture. This step matters for getting the right texture and consistency in the finished dish.
After the tofu has been pressed and dried, transfer it to a food processor and puree until completely smooth. The goal is to create a creamy base that will hold all the other ingredients together nicely. Once pureed, transfer the smooth tofu mixture to a large bowl and set it aside while you prepare the remaining components of the salad.
The tofu is now ready to get the other flavoring elements. You’ll combine the pureed tofu with toasted and ground sesame seeds, 1 1/2 teaspoons of sugar, 1 teaspoon of mirin, 1 teaspoon of soy sauce, and the prepared spinach. Stir all these ingredients together thoroughly, then season the entire mixture with kosher salt to taste. This careful combination of properly prepared tofu with traditional Japanese flavors creates the distinctive character of Morimoto’s dish.
Try Spinach Alternatives Instead
While spinach works beautifully in Chef Morimoto’s Mashed Tofu Salad, you don’t have to stick with it if you’ve got something else on hand. Try swapping in tender greens like watercress, arugula, or bok choy, which add different flavor notes while keeping the dish light. You can even use blanched kale or mustard greens for earthier tastes. The key is choosing greens that’ll wilt quickly in boiling water and squeeze dry easily – this stops extra moisture from watering down your creamy tofu base. Whatever you pick, follow the same blanching and cooling steps, and you’ll get equally delicious results.
Final Thoughts
Once you’ve mastered this mashed tofu salad, you’ve got yourself a dish that’s as nutritious as it is delicious. This combination delivers complete protein, healthy fats, and vitamins your body craves. The best part is flexibility – you can prep the tofu mixture ahead and store it refrigerated for three days, making weeknight dinners easier. Try experimenting with different sesame seed amounts or adding wasabi for extra kick. This recipe shows that simple ingredients, when properly prepared, create restaurant-quality results at home. You’ll impress yourself and your guests every time.
