Description
A refreshing salad bowl layered with crisp cucumbers, tender tofu, and vibrant vegetables, drizzled with a creamy Sriracha dressing.
Ingredients
Scale
- 1 whole cucumber, thinly sliced
- 1 small onion, thinly sliced
- 150 g crispy baked tofu or other 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
- 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
- OPTIONAL: 1-2 tsp crushed nori flakes
Instructions
- Start by placing the thinly sliced cucumber at the bottom of your jar. Press it lightly to create a firm base.
- Layer the onion on top, followed by your crispy tofu.
- Add the vibrant edamame, julienned carrot, and spring onion in that order.
- Crown your creation with avocado cubes.
- Store the jar in the refrigerator until ready to eat.
- Shake the jar upside-down twice and then shake vigorously for about 10 seconds to mix the dressing with the ingredients.
Notes
This salad is perfect for meal prep, as the flavors deepen when prepared in advance. Ensure to layer ingredients properly to maintain freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg