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Dairy-Free

Tofu and Cucumber Salad with Sesame-Ginger Dressing

Furikake, a Japanese rice seasoning, adds subtle taste and texture to this salad. To make your own furikake, crumble 1 sheet of nori (toasted seaweed used to wrap sushi) and toss with 2 tsp. toasted sesame seeds and 1/4 tsp. sea salt.

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Furikake, a Japanese rice seasoning, adds subtle taste and texture to this salad. To make your own furikake, crumble 1 sheet of nori (toasted seaweed used to wrap sushi) and toss with 2 tsp. toasted sesame seeds and 1/4 tsp. sea salt.

Servings
4

Ingredients

Dressing

  • 1/3 cup reduced-fat vegan mayonnaise
  • 1/4 cup unseasoned rice vinegar
  • 3 Tbs. minced fresh ginger
  • 2 Tbs. toasted sesame seeds
  • 4 tsp. tamari or low-sodium soy sauce
  • 2 tsp. mirin (rice wine)
  • 1 1/2 tsp. sugar

Salad

  • 1 16-oz. pkg. soft tofu, drained
  • 3 Japanese cucumbers, 1 English cucumber, or 2 garden cucumbers, thinly sliced
  • 1 avocado, halved and sliced
  • 2 oz. daikon radish sprouts, trimmed
  • 6 green onions, thinly sliced
  • 4 tsp. veg furikake seasoning, such as Eden Shake

Preparation

1. To make Dressing: Blend all ingredients in blender 1 minute. Chill.

2. To make Salad: Cut tofu into 12 rectangular slices. Lay 3 slices of tofu, overlapping slightly, on each of 4 plates. Arrange cucumber slices around tofu, and fan avocado slices on plates. Scatter sprouts, then green onions over vegetables. Drizzle Dressing over Salad. Sprinkle with furikake.

Nutrition Information

  • Calories 284
  • Carbohydrate Content 18 g
  • Cholesterol Content 0 mg
  • Fat Content 19 g
  • Fiber Content 6 g
  • Protein Content 12 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 549 mg
  • Sugar Content 4 g