Vegan-Friendly Nanohana and Aburaage Salad

Vegan-Friendly Nanohana and Aburaage Salad

This is a Japanese-style salad with soy sauce and mayonnaise.
1 serving = 125 calories

Ingredients: 2 servings

1/2 bunch
Vegan mayonnaise
1 tablespoon
Soy sauce
1 teaspoon
Ground white sesame seeds
1/2 teaspoon
Shichimi spice or ichimi spice (optional)
a small amount


1. Place the aburaage on top of colander and pour boiling water over it to drain the oil.
2. Cook the fried tofu in a frying pan (or griddle, grill, toaster oven) until crisp. Cut into thin and long pieces, about 2 cm in length.
3. Cut the nanohana into 5 cm pieces.
4. Blanch the nanohana by first boiling the stems for 30 seconds in salted water and then add the leaves for about 1 minute. Drain in a colander.
5. Combine the mayonnaise, soy sauce, and ground sesame seeds in a bowl. Mix in the aburaage and nanohana.
6. Optionally sprinkle with shichimi or ichimi spice and it's done!

Story Behind this Recipe

Everybody loves the soy sauce-mayo combination! This was made by ingredients I had leftover in my fridge.