Description
This Creamy Asian Cucumber Salad Bowl combines crisp cucumber, savory tofu, and a rich, spicy dressing for a refreshing yet filling plant-based meal. It’s quick to prepare and perfect for lunch, dinner, or meal prep.
Ingredients
Vegetables & Protein
- 1 whole cucumber, thinly sliced
- 1 small onion, thinly sliced
- 150 g crispy baked tofu, cubed
- 1/3 cup edamame, shelled and thawed
- 1 small carrot, julienned
- 1 spring onion, sliced
- 1/2 avocado, cut into 1 cm cubes
Dressing & Toppings
- 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
- 1–2 tsp crushed nori flakes (optional)
Instructions
- Thinly slice cucumber and onion; julienne carrot and cube avocado.
- Prepare crispy baked tofu if needed and allow it to cool slightly.
- Whisk vegan cream cheese and mayo until smooth.
- Mix in Sriracha, chili-crisp oil, and soy sauce until creamy.
- Combine vegetables, tofu, and edamame in a bowl.
- Add dressing and gently toss to coat evenly.
- Top with sesame seeds and optional nori flakes before serving.
Notes
- Slice cucumber thinly for best texture.
- Keep avocado separate until serving for meal prep.
- Adjust spice by increasing or reducing Sriracha.
- For extra flavor depth, add a splash of rice vinegar.
- Prep Time: 15 minutes
- Cook Time: 0 minutes