Description
A refreshing and creamy salad featuring crispy cucumbers, soft avocado, and baked tofu, perfect for warm days.
Ingredients
Scale
- 1 cucumber, very thinly sliced
- 1 small onion, sliced paper-thin
- 150 g crispy baked tofu (or protein of your choice)
- 1/3 cup shelled edamame, thawed
- 1 small carrot, cut into matchsticks
- 1 spring onion (scallion), thinly sliced
- ½ avocado, diced into small cubes
- 1 tbsp vegan cream cheese
- 1 tbsp vegan mayonnaise
- 1 tbsp Sriracha (adjust to taste)
- 1 tsp chili-crisp oil
- 1 tbsp soy sauce (or tamari for GF)
- 1 tbsp sesame seeds, toasted if possible
- Optional: 1–2 tsp crushed nori flakes for a subtle sea-flavor
Instructions
- Place the cucumber slices into the bottom of a wide jar or container and press gently to form a compact layer.
- Add the onion, then the baked tofu, followed by the edamame, carrot matchsticks, and sliced spring onion.
- Spoon the cream cheese and mayo into a small bowl; whisk in the Sriracha, chili oil, and soy sauce until smooth.
- Place the dressing on top of the jar contents, sprinkle with sesame seeds, and (if using) nori flakes.
- Tighten the lid and refrigerate the jar upright.
- When you’re ready to eat, secure the lid and flip the jar a few times, then give it a vigorous shake for 8–10 seconds to coat everything.
- Tip into a bowl to toss or eat straight from the jar.
Notes
For extra crunch, consider adding chopped nuts like peanuts or almonds.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg