Chilli Almond Tofu Salad with Edamame & Avocado
There’s something quietly satisfying about how a handful of simple ingredients can come together and feel complete.
Bright, nourishing, and deeply satisfying, this chilli almond tofu bowl is about balance: warmth from the spice, creaminess from the avocado, freshness from the greens, and crunch from toasted seeds. It’s the kind of meal that feels steady and supportive — energising without being heavy, comforting without being complicated.
A bowl you can make midweek, when you want something that looks after you (its also great for leftovers).
Serves 2
Ingredients
Tofu
250–300 g firm tofu, chopped into chunks
1 tbsp olive oil (I was gifted a beautiful Olive Oil from Goldi for this post)
½ tsp salt
Black pepper, to taste
Optional(chilli flakes)
Greens & Vegetables
2 cups Tuscan kale (or curly kale), finely sliced (stems removed)
2 cups baby spinach
½ cup edamame beans, cooked
1 small cucumber, chopped into chunks
½–¾ cup pickled carrots, drained (optional) (I used the carrot & daikon Tsuke Mono from Green St)
1/2 ripe avocado, chopped into chunks
Crunch
2 tbsp toasted sunflower seeds (I used the spiced sunflower seed from Pimp my salad)
Chilli Almond Dressing
2 tbsp almond butter
1½ tbsp lemon juice
1 tbsp olive oil
½–1 tsp chilli flakes, to taste
2–4 tbsp warm water, to loosen
½ tsp maple syrup (optional)
¼ tsp salt, or to taste
Method
Cook the tofu
Heat the olive oil in a pan over medium heat.
Season the tofu with salt, pepper, chilli and olive oil, then pan-sear for 3–4 minutes on each side until golden and lightly crisp.
Remove from the pan and set aside.
Prepare the greens
Place the sliced Tuscan kale in a large bowl with a small splash of olive oil and a pinch of salt.
Massage gently with your hands for 1–2 minutes until softened. Put aside for a few minutes.
Make the dressing
In a small bowl, whisk together the almond butter, lemon juice, olive oil, chilli flakes, maple syrup (if using), and salt. (I used my Vitamix for this part).
Add warm water a tablespoon at a time until the dressing is smooth and pourable.
Add in the rest of the ingredients
Add the spinach, edamame, cucumber, avocado and tofu. Toss gently. Then add in the chilli almond dressing. Toss until all ingredients are covered.
Assemble
Divide the greens between two bowls.
Finish
Add your pickled carrots
Top with sunflower seeds
Notes
Massaging the kale softens the texture and makes it easier to digest.
The dressing can be adjusted easily — more lemon for brightness, more water for a lighter pour, or extra chilli for heat.
This bowl works beautifully for meal prep; keep components separate and assemble when ready to eat.
Please note: the olive oil used in this recipe was gifted by Goldi Olive Oil.
Mindful Moment
Before you eat, pause for a breath.
Notice the colours in your bowl — the greens, the warm tofu, the creamy avocado. Feel the contrast of textures, the warmth of spice, the freshness of lemon.
As you take your first bite, allow yourself to slow down.
Let this meal be a moment of steadiness — a reminder that nourishment doesn’t need to be rushed or perfected to be enough.
You might gently ask yourself:
What would feel supportive right now?
Let this bowl be part of the answer.
If you’d like more guidance around mindful eating and reconnecting with your body, you can explore The Seeds You Water podcast for further reflections and practices.
