Creamy Asian Cucumber Salad Bowl with Crispy Tofu and Spicy Vegan Dressing Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.6 from 40 reviews
A vibrant and creamy Asian cucumber salad bowl featuring crisp vegetables, crispy baked tofu, and a spicy vegan dressing. Perfect for a refreshing lunch or light dinner, this salad is easy to prepare ahead and packed with flavor and texture.
Total Time:15 minutes
Yield:2 servings
Ingredients
Vegetables & Protein
1 whole cucumber, thinly sliced
1 small onion, thinly sliced
150 g crispy baked tofu or protein of choice
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
Load the jar: Place the thinly sliced cucumber at the bottom of the jar and press lightly to create a firm base. Then layer the onion, crispy tofu, edamame, julienned carrot, spring onion, and avocado cubes in that order to keep the ingredients fresh and textures distinct.
Seal & store: Screw the lid tightly onto the jar to prevent leaks, then refrigerate the jar upright if not eating immediately. This allows the tofu to absorb flavors while toppings like sesame seeds and nori flakes remain dry on top for texture.
Shake to dress: 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.
Serve: Enjoy the salad straight from the jar for convenience, or tip the contents into a bowl for easier tossing and eating. It pairs well served over steamed rice, chilled noodles, or tucked into lettuce wraps for added texture and a heartier meal.
Notes
For added protein, substitute baked tofu with grilled chicken or shelled shrimp if not vegan.
Use gluten-free tamari instead of soy sauce to make the recipe gluten free.
Prepare the salad a day in advance for more developed flavors, but keep avocado until just before serving to prevent browning.
Adjust Sriracha quantity to control the heat level according to your preference.
Adding crushed nori flakes is optional but adds a subtle sushi flavor to the salad.
