Description
This refreshing Asian fusion salad perfectly balances crisp, vibrant cucumbers with hearty edamame and protein-packed crispy tofu. The signature dressing, a luxurious blend of vegan cream cheese and mayonnaise, coats the ingredients in a velvet-like layer of umami flavor. Designed for busy lifestyles, this recipe uses a clever layering method that keeps the vegetables perpetually crunchy, making it an ideal choice for a nutritious desk lunch or a sophisticated, easy-to-prepare weeknight side dish.
Ingredients
2 large English cucumbers, thinly sliced
1/2 cup shelled edamame, steamed
1/2 cup firm tofu, pressed and cubed
2 tablespoons vegan cream cheese
1 tablespoon mayonnaise
1 teaspoon chili oil or chili paste
1 teaspoon soy sauce
1 tablespoon rice vinegar
1/4 teaspoon sesame oil
1 tablespoon sesame seeds
Instructions
Press the tofu between paper towels to remove excess moisture and cut into small bite-sized cubes.
Pan-fry the tofu cubes in a non-stick skillet until golden brown and crispy, then set aside to cool.
In a small bowl, whisk together the vegan cream cheese, mayonnaise, chili oil, soy sauce, rice vinegar, and sesame oil until smooth.
In two mason jars, layer the dressing at the bottom first to keep ingredients crisp.
Add the crispy tofu over the dressing.
Add the edamame followed by the sliced cucumbers on top.
Seal the jars and refrigerate until ready to serve.
When ready to eat, shake the jar vigorously to distribute the dressing throughout the salad.
Notes
Keep the ingredients layered in the jar to prevent the cucumbers from becoming soggy. This salad stays fresh in the refrigerator for up to two days. You can substitute the tofu with chickpeas if desired.
- Prep Time: 15
- Cook Time: 15
- Category: Meals
- Method: Pan-frying and Layering
- Cuisine: Asian Fusion