Description
Bright, crunchy, and satisfyingly creamy — this jarred salad layers thin cucumber slices, crisp veggies, and golden baked tofu with a spicy-savoury dressing. It’s perfect for a quick lunch, a light dinner, or a portable meal you can shake and eat.
Ingredients
Vegetables & Protein
- 1 cucumber, very thinly sliced
- 1 small onion, sliced paper-thin
- ~150 g crispy baked tofu (or protein of your choice)
- 1/3 cup shelled edamame, thawed
- 1 small carrot, cut into matchsticks
- 1 spring onion (scallion), thinly sliced
- ½ avocado, diced into small cubes
Dressing & Garnish
- 1 tbsp vegan cream cheese
- 1 tbsp vegan mayonnaise
- 1 tbsp Sriracha (adjust to taste)
- 1 tsp chili-crisp oil
- 1 tbsp soy sauce (or tamari for GF)
- 1 tbsp sesame seeds, toasted if possible
- Optional: 1–2 tsp crushed nori flakes for a subtle sea-flavor
Instructions
-
Build the base
Place the cucumber slices into the bottom of a wide jar or container and press gently to form a compact layer. This keeps the firmer veg from floating when the jar is shaken. -
Layer the fillings
Add the onion, then the baked tofu, followed by edamame, carrot matchsticks, and sliced spring onion. Reserve the avocado near the top so it stays creamy, not mushy. -
Add dressing and toppings
Spoon the cream cheese and mayo into a small bowl; whisk in the Sriracha, chili oil, and soy sauce until smooth. Place the dressing on top of the jar contents, sprinkle with sesame seeds and (if using) nori flakes. -
Chill and store
Tighten the lid and refrigerate the jar upright. The salad keeps nicely for a day or so; the dressing sitting on top helps prevent the cucumbers from going limp. -
Toss and eat
When you’re ready to eat, secure the lid and flip the jar a few times, then give it a vigorous shake for 8–10 seconds to coat everything. Tip into a bowl to toss or eat straight from the jar. Serve over rice, chilled noodles, or wrap in lettuce leaves for extra heft.
Notes
- Tips & Variations
- Layering tip: Put wet ingredients near the top to keep the crunch longer.
- Swap baked tofu for grilled chicken, shrimp, or tempeh to change the protein.
- For a nuttier finish, add crushed roasted peanuts or toasted sesame oil (a few drops) before serving.
- Want less heat? Reduce the Sriracha and skip the chili oil.
- Make it ahead — assemble up to 24 hours in advance; add avocado the day you eat for best color.
- Storage
- Refrigerate sealed jars for up to 1–2 days (best texture within 24 hours).
- Do not freeze — cucumbers and avocado lose texture when thawed.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 0 mg