Warm Tofu Salad with Cream Cheese

Warm Tofu Salad with Cream Cheese

You'll be able to bring out the full flavors of your vegetables in this salad with just one tiny extra step. It's a really satisfying dish that even non-salad eaters will love.

Ingredients: 2 servings

1 medium
Kabocha squash
6 thin slices
Paprika peppers
Shimeji mushrooms
1/2 bunch
1/4 block
Cream cheese
as needed
Shiso leaves
as needed
Japanese style dressing
to taste
Olive oil
as needed
Garlic, sliced
2 cloves


1. Slice your onions into rings, and julienne your shiso leaves. Cut the other vegetables into appropriate sizes.
2. Pour in a little olive oil into your frying pan, and heat up the sliced garlic. Once fragrant, start sautéing your onions, paprika peppers, kabocha, and shimeji mushrooms. Continue cooking them until they're faintly golden.
3. Once your vegetables have cooked through, plate them along with the sliced avocado, cubed cream cheese, and tofu. Top with shredded shiso leaves and dressing.

Story Behind this Recipe

I wanted to change things up a little, so I decided to sauté my usual salad ingredients. Sautéing your vegetables helps bring out their natural flavors, and almost makes them taste sweet. This is one of our favorite appetizers to make at home.