My friends - it’s hot AF, which means it’s time for a refreshing cucumber salad. So without further ado, let’s get into it:
FULL RECIPE
Cucumber Salad 🥒
ingredients
1 block (14 oz) extra firm tofu, broken into craggy 1-inch pieces
2 tablespoons plus 2 tablespoons soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 large cucumber, thinly sliced
1 small red onion, thinly sliced
one 12 oz bag frozen shelled edamame, rinsed under water in a colander to defrost
1 large carrot, julienned
4 scallions, greens thinly sliced
1 avocado, cubed
1/3 cup unsweetened plain vegan yogurt
3 tablespoons sriracha vegan mayo
1 tablespoon chili crisp
2 tablespoons maple syrup
1 tablespoon each white and black sesame seeds, plus more for garnish
preparation
Add the tofu pieces to mixing bowl along with 2 tablespoons soy sauce, onion powder, garlic powder, smoked paprika, and 2 tablespoons avocado oil. Toss to combine, then spread the pieces out on tray and either air-fry at 415F for 25 minutes or oven bake at 425F for 30 minutes.
Add the cooked tofu to a tall lidded container along with all the remaining ingredients (from cucumber down to sesame seeds) and the 2 remaining tablespoons soy sauce. Place a lid on the container and shake until well-combined. Serve immediately and enjoy.
