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Tofu, Wakame and Tomato Salad

Quick to prepare and very refreshing, the tofu in this recipe will help to keep you cool on a sunny day.

Serves 4



  1. Soak the wakame flakes in warm water for about 5 minutes.
    Meanwhile, mix the tamari, balsamic vinegar and avocado oil together.
  2. Cut the tofu and tomatoes into 1cm pieces and add the drained wakame.
  3. Drizzle with the dressing and serve.


Celia PlenderCelia Plender

Celia Plender is a freelance food writer and chef with experience in both Japan and the UK. She has written for publications including Time Out Magazine, channel4.com/4food, goodfoodchannel.co.uk and clearspring.co.uk.

Since returning from Japan, where she worked as a chef in a Tokyo kaiseki restaurant, she has devoted more and more of her time to Japanese cuisine. As she trained in the West, she is also fully conversant with European cuisine.

She is the proud editor of two cookbooks: Dashi and Umami, the Heart of Japanese Cuisine (Cross Media 2009) and Umami World Recipes, Filipino (Cross Media 2009).

In her food writing career she has written for various magazines and websites, including www.channel4.com/4Food, where she is currently Deputy Editor, www.goodfoodchannel.co.uk, Time Out Eating and Drinking Guides, www.Eat-Japan.com and www.clearspring.co.uk. She is also a member of the Guild of Food Writers.