Chilled Tofu Terrine is one of those dishes that looks incredibly elegant, but is actually super simple to make. There’s no oven involved, barely any cooking, and it can be made ahead—perfect for warm weather days when the last thing you want is to stand over a hot stove. Living in Florida, I’m always on the lookout for light, refreshing dishes that won’t heat up the kitchen, especially during the hottest days of summer. This terrine layers silken tofu with a savory filling of sautéed mushrooms, spinach, and miso. “Terrine” usually refers to a French dish that’s layered and pressed into a mold, often served cold. This version skips the mold and meat, but keeps the layered, make-ahead vibe—with tofu standing in as the perfect cool, creamy base. Once chilled, it firms up beautifully and slices cleanly into elegant, savory stacks—cool, refreshing, and full of flavor.

Then just before serving, the Chilled Tofu Terrine gets zhushed up with a punchy sauce made from gochujang, miso, garlic, and sesame oil that gets drizzled over the top. It’s bold, garlicky, and packed with umami; the perfect contrast to the cool, creamy tofu. I love serving this as a make-ahead appetizer, a light lunch, or part of a small dinner spread. It’s plant-based, fridge-friendly, and perfect for keeping cool while still eating well. Perfect for entertaining or as a make-ahead meal when it’s too hot to cook, so let’s get into it.

I start making my Chilled Tofu Terrine by making the magical sauce. It’s the kind of sauce that makes you want to eat it with a spoon, so feel free to make a double batch. Drizzle it over fried eggs, chilled soba noodles, or even use it as a sandwich spread.

Making it is as simple as bringing all the ingredients to a simmer and then chilling it.

First I add the mirin:

Then the miso, you can use any color you  have on hand:

Then comes the gochujang:

A little freshly minced garlic:

And finally some freshly ground black pepper:

Then I just bring it to a simmer:

Once it starts to simmer I take it off the heat, let it cool down to room temperature, and then chill it in the fridge. Then it’s time to make the filling for the chilled tofu terrine.

Remove the woody stem from the shiitakes and slice them:

Then trim the enoki mushrooms and separate them into little bundles:

Once the mushrooms are prepped it’s time to start cooking! I begin by heating a pan and adding the sesame oil:

Then I add the mushrooms:

Stir-fry for 2-3 minutes until they start to brown and stir in the miso:

Add the spinach to the shiitakes, and stir until wilted, about a minute. The liquid the spinach releases will help the miso turn saucy.

Add the enoki:

And stir for another minute until the mushrooms are soft:

Then I set the filling aside to cool and get to work slicing and shaping the terrine. First cut the slab of tofu into 3 equal pieces lengthwise:

Then you are going to cut each of those horizontally into 3 pieces. You’re aiming for 9 thin slices total.

Now it’s time to add the filling and make your stacks.

Once I have my triple stack, I wrap it in plastic wrap to help keep its shape.

The tofu container makes for excellent storage here, it’s already the perfect size and shape:

I make the remaining two stacks and then I chill them for a few hours to help the flavors marry. They can hang out in the fridge for a couple days, and you can be all smug in the knowledge that you have a glorious dish ready to go at a moment’s notice.

When ready to serve I put some of the sauce on 3 small plates:

Then place your beautiful terrines on the plate and top with more sauce and toasted sesame seeds:

I hope you love these vegan chilled tofu terrines. They offer an exciting blend of colors and flavors and textures, and are just perfect for the long hot days heading our way. Let me know what you think and tag me in your pics @funkyasiankitchen, we wanna see how you rock this dish!  Looking for more vegan dishes? Check out our Vegan Archives and indulge in some favorites like Melting Broccoli or Yakimatsu.

Chilled Tofu Terrine

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• Author: Funky Asian Kitchen
• Prep Time: 30 minutes
• Total Time: 30 minutes
• Yield: serves 3
• Category: starter, small plate
• Cuisine: japanese

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Ingredients

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Sauce:

• 4 Tablespoons Mirin
• 1 Tablespoon toasted sesame oil 
• 2 Tablespoons gochujang
• 1 Tablespoon miso
• 2 cloves garlic minced
• Ground black pepper to taste

Filling:

• 4 ounces shiitake mushrooms, stemmed and sliced thin
• 4 ounces baby spinach, roughly chopped
• ½ package of enoki mushrooms, about 2.5 ounces
• 3 Tablespoons sesame oil
• 1 Tablespoon miso
• 2 cloves garlic, minced

For tofu:

• 1 package silken tofu, about 14 ounces
• 1 teaspoon toasted sesame seeds for garnish

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Instructions

Prepare The Sauce: Put all of the sauce ingredients into a small sauce pan. Bring to a simmer over medium high heat while stirring. Turn off the heat as soon as it starts to simmer. Set aside to cool and then store in the fridge until ready to serve.

 

Make The Filling: Cut the bottom inch off of the enoki mushrooms, which is the growing medium. Cut the enoki in half lengthwise and gently shred the mushrooms into little bundles. 

Heat a medium pan over medium high heat. Add the sesame oil and the shiitake mushrooms. Stir-fry for 2-3 minutes until cooked and starting to brown. Add the garlic and stir into the shiitakes. Next add the miso. Stir the miso into the mushrooms as best you can (it’s clumpy and may not fully dissolve into the mushrooms, which is fine.)

Add the spinach and cook for 1 minute until wilted. The liquid from the mushrooms and spinach will help dissolve the miso and turn it into a sauce. Add the enoki mushrooms and stir for another minute until the mushrooms have wilted. Set aside to cool to room temperature. 

Make The Tofu Terrine: Open the block of tofu and cut it into thirds on the longer side. Then gently tip the blocks to the side and slice it into thirds horizontally. Now each little block is cut into 3 thin pieces.

Once the filling is cool, spoon a couple tablespoons of filling onto the bottom piece of tofu. Layer another piece of tofu on top and again spoon a couple tablespoons of filling onto the tofu. Top with the last piece of tofu. Place this completed block of tofu on a piece of plastic wrap and gently roll it a couple of times. Place it back in the tofu carton or in a plastic container.

Repeat with the two remaining blocks of tofu. You will yield three layered tofu blocks.

Place your tofu blocks in the fridge for a couple hours. This will allow the tofu to absorb the flavors of the filling. 

Plate your Terrine: Spoon a couple tablespoons of sauce onto three small serving dishes. Gently unwrap the tofu terrines and place them on the plate. Spoon a little more sauce onto the terrine and sprinkle with toasted sesame seeds. Serve immediately.

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Notes

*These terrines and the sauce can be made and stored in the fridge for a couple of days. They are served cold so it’s the perfect make ahead dish.

Keywords: chilled tofu, vegan, mushrooms, make ahead, summer, no cook

Every year I try to do something new and exciting with my turkey leftovers, no boring old sandwiches around here! I’ve made turkey croquettes and turkey congee, both to rave reviews. This year I wanted something both a little lighter and faster, and a little unexpected. Enter this Vietnamese-inspired turkey salad, and wow—this one’s a winner.

Full disclosure, we struggle to finish turkeys in my house. Why? Because we’re Asian and there’s something in our DNA that doesn’t allow us to enjoy turkey breast. And turkeys have huge breasts. My solution is to look for highly seasoned dishes where other ingredients help boost that dreaded blandness into a fabulous new dish. Bright and zesty, this salad transforms leftover turkey into something vibrant and fresh. Juicy turkey is paired with crisp veggies, fragrant herbs, and an absolutely addictive tangy dressing that’s packed with bold, savory flavors. It’s the perfect antidote to the rich and hearty dishes of Thanksgiving.

While this started as a recipe for Thanksgiving leftovers, you can turn it into a year round favorite by swapping out the turkey for other proteins like roasted chicken, sliced steak, or even some crunchy fried tofu. So grab your turkey leftovers, and let’s get into it!

I start making the turkey salad by making the dressing. If you are familiar with Vietnamese food you’ll recognize it; it’s a riff on nuoc cham, which blends fresh lime juice, fish sauce, sugar, and chili. It’s a masterclass in balancing sweet, tangy, and spicy flavors. I like mine strong with a bite. Most restaurants use white vinegar instead of lime juice and you can too if you prefer or don’t have limes. I don’t dilute it with water but again you can add a couple of tablespoons if you like it milder.

It’s ridiculously quick to make and keeps well in the fridge for a week or two, so I always make extra. The bright flavors perk up all kinds of foods. Add some on simple steamed veggies, salads, or grilled meats (If you love those flavors as much as I do, check out my Lemongrass Chicken Noodle Bowls, Bahn Mi sandwich, or this Tofu Rice Salad!)

Once that’s mixed you can set it aside while you assemble the rest of the turkey salad. Or you can make it ahead of time and just keep it chilled until you’re ready to use.

This salad is all about simplicity—most of the work involves chopping crisp veggies and fresh herbs. Once everything is prepped, just toss the turkey, veggies, and herbs together, drizzle with the dressing, and give it a light mix.

The herbs are left almost whole in this salad giving the salad a bright and incredibly fragrant flavor. If you don’t have mint and cilantro, you can use basil, dill, or parsley. Just be generous and don’t chop it too small. Once everything is chopped, I combine it all with the turkey and dress it.

Add the dressing and lightly toss to combine all the ingredients. This is such a beautifully colorful salad, I like to compose it on serving plates with the lettuce leaves.

You can make the salad earlier in the day, just add the dressing right before serving so everything stays fresh.

This vibrant turkey salad is just what you need to brighten up the long food-coma inducing holiday weekend. Try it and let me know what you think; you can leave comments or questions below and of course remember to tag us in your photos @funkyasiankitchen, we love hearing from you!

Turkey Salad

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• Author: Funky Asian Kitchen
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: serves 2

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Ingredients

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• 2 cups diced leftover roast turkey (about 10 ounces)
• 1 persian cucumber or ⅓ european cucumber, cut into matchsticks
• 1 small carrot, peeled and cut into matchsticks
• 2 radishes, trimmed and sliced thin
• 1 large shallot, sliced thin
• ¼ cup roughly chopped cilantro leaves
• ¼ cup roughly chopped mint leaves
• 2 Tablespoon crispy shallots
• 1–2 thai bird or other chili, minced (optional)
• 6 lettuce leaves or a small head of lettuce cut in wedges (washed and dried)

Dressing:

• 2 cloves garlic 
• 4 Tablespoons fish sauce
• 6 Tablespoons fresh lime juice, from 2 large limes
• 3 Tablespoons sugar
• 1 minced thai bird chili

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Instructions

1. Combine the dressing ingredients and stir until the sugar is dissolved. 
2. Put all of the salad ingredients, except the lettuce, into a large bowl and pour the dressing on top. Lightly toss to combine the ingredients. Divide the lettuce leaves onto 2 plates and mound a portion of the turkey salad onto the lettuce. You can also just put the salad onto one large platter.
3. Serve turkey salad immediately.

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Notes

*If you would like to make the salad ahead of time, keep the dressing separate. Right before serving, toss the salad with the dressing, plate the salad, and serve.

Keywords: turkey, leftovers, salad, nuoc cham, vietnamese, fast, healthy