Description
A refreshing and creamy salad that combines cucumbers, baked tofu, and a flavorful dressing, perfect as a side dish or light meal.
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 in 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.
- Reserve the avocado to be added near the top, so it stays creamy.
- In a small bowl, combine the cream cheese and mayo, whisking in the Sriracha, chili oil, and soy sauce until smooth.
- Spoon the dressing over the jar contents, sprinkle with sesame seeds, and add nori flakes if using.
- Seal the jar tightly and refrigerate it upright.
- When ready to eat, secure the lid and flip the jar a few times, then give it a vigorous shake for about 8–10 seconds.
Notes
For best crunch, use fresh ingredients and adjust Sriracha to control spice level. Store with dressing separate until serving.
- Prep Time: 15
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg