Description
A vibrant and creamy salad bowl showcasing fresh cucumbers, crispy baked tofu, and a delightful creamy dressing, perfect for a light lunch or side dish.
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
- Begin by placing the thinly sliced cucumber at the bottom of your mason jar.
- Layer the sliced onion over the cucumber.
- Add the crispy baked tofu.
- Next, sprinkle the edamame, followed by the julienned carrot and spring onion.
- Lastly, nestle the avocado cubes on top.
- In a separate bowl, whisk together the vegan cream cheese, vegan mayo, Sriracha, chili-crisp oil, and soy sauce until smooth.
- Pour this dressing over the layered ingredients in your jar.
- Top with sesame seeds and optional crushed nori flakes.
- Screw the lid on tightly and refrigerate upright.
- When ready to enjoy, flip the jar upside down gently and shake vigorously for about 10 seconds.
Notes
For best results, layer the ingredients correctly, and keep dressing ingredients on top to maintain crispness until ready to eat. Adjust the amount of dressing according to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: salad, cucumber, vegan, creamy, asian