Description
A vibrant and refreshing salad featuring crispy cucumbers, creamy avocado, and baked tofu, drizzled with a delicious vegan dressing.
Ingredients
Scale
- 1 whole cucumber, thinly sliced
- 1 small onion, thinly sliced
- 150g crispy baked tofu 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
Instructions
- Start layering: Begin with the star of the show—place the thinly sliced cucumber at the bottom of a clean glass jar to create a firm base.
- Add onions: Layer the thinly sliced onion over the cucumbers, adding a punch of gentle sweetness.
- Follow with crispy baked tofu for a satisfying crunch, then add the shelled edamame to boost protein content.
- Layer the julienned carrot and sliced spring onion next for pops of color and a fresh bite.
- Introduce cubed avocado as the final layer, adding a creamy luxurious touch.
- In a small bowl, combine vegan cream cheese, vegan mayo, Sriracha, chili-crisp oil, soy sauce, and sesame seeds until smooth and heavenly.
- Screw on the jar’s lid tightly and refrigerate until ready to eat, allowing the flavors to meld.
- When hunger strikes, give your jar a gentle shake to mix all those delicious ingredients evenly.
- Enjoy directly from the jar for convenience or pour into a bowl to share. Serve over rice, noodles, or in lettuce wraps for a wholesome meal.
Notes
For best results, add the dressing right before serving to preserve freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg