Description
A refreshing and vibrant salad featuring cucumbers, baked tofu, and a creamy vegan dressing, perfect for summer gatherings.
Ingredients
Scale
- 1 whole cucumber, thinly sliced
- 1 small onion, thinly sliced
- 1 large handful of crispy baked tofu (≈ 150 g) or other protein of choice
- 1/3 cup edamame, shelled and thawed
- 1 small carrot, julienned
- 1 spring onion, sliced
- 1/2 avocado, cut into 1 cm cubes
- 1 tbsp vegan cream cheese
- 1 tbsp vegan mayo
- 1 tbsp Sriracha
- 1 tsp chili-crisp oil
- 1 tbsp soy sauce
- 1 tbsp sesame seeds
- OPTIONAL: 1–2 tsp crushed nori flakes for a subtle sushi flavor
Instructions
- Layering Base: Place thinly sliced cucumbers at the bottom of your jar or bowl.
- Add the Crunch: Follow with a layer of onion, tofu, edamame, carrot, spring onion, and avocado cubes.
- Keep It Crisp: If meal prepping for later, keep saucy components at the top.
- Seal & Chill: Store in the fridge, ensuring no leaks.
- Shake it Up: When you’re ready to enjoy, flip the jar upside-down twice and shake vigorously.
- Serve Up: Enjoy directly from the jar or pour into a bowl for easy eating.
Notes
This salad is perfect for meal prep and can be customized with different vegetables or proteins.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 0mg
Keywords: cucumber salad, vegan salad, healthy salad, summer recipes, Japanese salad