Description
A refreshing and vibrant salad featuring cool cucumbers, crispy baked tofu, and a creamy, spicy dressing, perfect for summer meals.
Ingredients
Scale
- 1 whole cucumber, thinly sliced
- 1 small onion, thinly sliced
- 1 large handful of crispy baked tofu (≈ 150 g)
- 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
Instructions
- Start by placing the thinly sliced cucumber at the bottom of your jar.
- Neatly layer the onions, crispy tofu, edamame, julienned carrots, spring onions, and avocado cubes.
- For meal prep, consider holding back on the sauces to maintain crunch.
- Screw the lid tightly on the jar to prevent spills, and refrigerate it upright.
- When ready to enjoy, flip the jar upside-down twice and shake vigorously for about ten seconds.
- Savor straight from the jar or serve over steamed rice or chilled noodles.
Notes
For added flavor, marinate the tofu before baking. Customize with your favorite vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg