Coconut and Chile-Marinated Tofu Salad

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

I’ve always loved combining fruits with vegetables for our salads, and this particular combination is lovely. The combination of coconut milk, ginger, and lemongrass is sublime.


    Marinated Tofu

  • 1 14-ounce package organic extra firm tofu, drained, cut into small dice
  • 1 clove garlic


  1. To prepare the marinated tofu, cover a cookie sheet with a double layer of paper towels. Arrange the drained and diced tofu on the paper towels in a single layer to drain again while you prepare the marinade.
  2. Place the garlic clove in the bowl of a food processor fitted with a metal blade. Cover and process for about 5 seconds until minced. Add the ginger, lemo