As the weather starts to warm up this salad is a great way to celebrate Spring. The students at Natural Epicurean Academy of Culinary Arts make this dish into a work of art. The recipe here is simplified for easy at home use.

Avocado Tofu Salad [Vegan]






  • 8 oz organic tofu, drained of excess moisture and diced
  • 1 ripe avocado, mashed
  • 3 tablespoons red onion, diced
  • 3 tablespoons fresh chives, finely chopped
  • Juice of 1/2 of a small lemon
  • Kosher salt
  • Freshly cracked pepper
  • Paprika for garnish
  • Optional: Jalapeño or sriracha


  1. In a medium-sized bowl, mash the avocado and some of the lemon juice together until creamy. Add salt and pepper (note: you can always add more lemon juice at the end to get it to your desired consistency, but you can never take it out)
  2. Gently fold in the tofu, red onion, and chives.
  3. Re-season with lemon juice, salt, or pepper, if necessary.
  4. Feel free to add a jalapeño or sriracha sauce for a bit of heat.
  5. Sprinkle with paprika for garnish.
  6. Enjoy with arugula and whole grain bread or by the spoonful!