Creamy Asian Cucumber Salad Bowl
A bright, crunchy, and gently spicy salad that features cool cucumber, creamy avocado, and crispy baked tofu, perfect for meal prep or a light dinner.
Ingredients
Protein
- 150 g 1 large handful crispy baked tofu Or other protein of choice
Veggies
- 1 whole cucumber, thinly sliced
- 1 small onion, thinly sliced
- 1/3 cup edamame, shelled and thawed
- 1 small carrot, julienned
- 1 spring onion, sliced
- 1/2 avocado, cut into 1 cm cubes
Sauce
- 1 tbsp vegan cream cheese
- 1 tbsp vegan mayo
- 1 tbsp Sriracha
- 1 tsp chili-crisp oil
- 1 tbsp soy sauce
Spices & Toppings
- 1 tbsp sesame seeds
- 1-2 tsp crushed nori flakes Optional for a subtle sushi flavor
Instructions
Preparation
- Start by placing the thinly sliced cucumber at the bottom of the jar and press lightly to create a firm base.
- Layer the onion, crispy tofu, edamame, julienned carrot, spring onion, and avocado cubes in order to keep ingredients fresh and textures distinct.
- For make-ahead lunches, keep saucy ingredients towards the top to maintain crispness.
- Screw the lid on the jar tightly to prevent leaks, then refrigerate the jar upright if you aren’t eating immediately.
- When ready to eat, ensure the lid is tightly sealed, flip the jar upside-down twice, then shake vigorously for about 10 seconds to evenly distribute the creamy, spicy dressing across all the vegetables and tofu.
Serving
- Enjoy the salad straight from the jar for convenience, or tip the contents into a bowl for easier tossing and eating.
- Serve over steamed rice, chilled noodles, or in lettuce wraps for a heartier meal.
Notes
Slice vegetables uniformly for even texture and better packing in jars. Keep saucy components near the top when storing to prevent soggy cucumbers. Adjust Sriracha and chili-crisp oil to control the heat. For best texture, add avocado just before eating if packing for long trips. Store refrigerated and consume within 3 days for optimal freshness.