Description
A refreshing salad with crispy baked tofu, crunchy cucumbers, and a creamy spicy dressing, perfect for make-ahead lunches or light dinners.
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
- Place the thinly sliced cucumber at the bottom of a jar and press lightly to create a stable layer.
- Layer onion, crispy tofu, edamame, julienned carrot, spring onion, and avocado cubes in order.
- Keep saucy ingredients towards the top to maintain crispness.
- Screw the lid on tightly and refrigerate the jar upright.
- Let the flavors rest and the tofu absorb some flavor.
- When ready to eat, flip the jar upside-down twice and shake vigorously for about 10 seconds to distribute the dressing.
- Enjoy straight from the jar or in a bowl.
Notes
Store assembled jars in the refrigerator for up to 2 days. Keep ingredients separated if prepped in advance to maintain freshness and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg