Tofu and Cucumber Salad with Sesame-Ginger Dressing

TofuCucumberSalad_MED-458x326
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.
Dressing
  • ⅓ cup reduced-fat vegan mayonnaise
  • ¼ 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 ½ 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
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.

nutritional information

Per Serving:

  • Calories: 284
  • Protein: 12 g
  • Total Fat: 19 g
  • Saturated Fat: <1 g
  • Carbohydrates: 18 g
  • Cholesterol: 0 mg
  • Sodium: 549 mg
  • Fiber: 6 g
  • Sugar: 4 g source:vegetariantimes.com

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