Description
A vibrant, creamy Asian cucumber salad bowl loaded with fresh veggies, crispy baked tofu, edamame, and avocado. Tossed in a bold, spicy vegan cream sauce and finished with sesame seeds and nori flakes for sushi vibes.
Ingredients
Crispy Baked Tofu:
1 large handful (≈ 150 g)
Sauce:
1 tbsp vegan cream cheese, 1 tbsp vegan mayo, 1 tbsp Sriracha, 1 tsp Chili-crisp oil, 1 tbsp soy sauce
Salad:
1 whole cucumber (thinly sliced), 1 small onion (thinly sliced), 1/3 cup edamame (shelled, thawed), 1 small carrot (julienned), 1 spring onion (sliced), 1/2 avocado (cubed), 1 tbsp sesame seeds, 1-2 tsp crushed nori flakes (optional)
Instructions
- Load the Jar: Layer ingredients in a jar; cucumber at the bottom, then add the rest.
- Seal & Store: Close the jar tightly and refrigerate.
- Shake to Dress: Before eating, flip the jar upside-down twice and shake well.
- Serve: Enjoy straight from the jar or transfer to a bowl. Great with rice or noodles.
- Prep Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 833 kcal
- Sugar: 10g
- Sodium: 1550mg
- Fat: 55g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 17g
- Protein: 48g
