Name: Crispy Tofu Cucumber Salad
Total time: 25 min
Yield: 2
Ingredients: 300 g firm tofu; 260 g cucumber; 160 g white cabbage; 120 g carrot; 20 g rapeseed oil; 4 g iodised salt; 2 g black pepper; 100 g unsweetened soy yogurt alternative; 0.5 pcs lime (juice); 25 ml soy sauce; 18 g sesame seeds

Prepare

Pat firm tofu dry and cut

Pat firm tofu dry and cut into 1 cm cubes. Wash cucumber and trim off both ends.

Cook

Clean cucumber and cut into slices

Clean cucumber and cut into 5 mm slices. Wash white cabbage, remove the tough core and shred very finely.

Wash and peel carrot

Wash and peel carrot, then grate finely; wash and halve lime. Remove seeds; squeeze the juice from citrus fruit.

Mix unsweetened soy yogurt alternative

Mix unsweetened soy yogurt alternative, lime juice and soy sauce thoroughly in a separate bowl.

Add tap water

Add tap water a spoonful at a time if needed for a spreadable or pourable sauce; set aside until assembly.

Heat rapeseed oil in a pan

Heat rapeseed oil in a pan over medium heat. Add firm tofu and fry for 9 minutes, stirring regularly, until softened and lightly browned.

Season with iodised salt

Season with iodised salt, black pepper and sesame seeds, then mix thoroughly before serving.

Divide the firm tofu

Divide the finished firm tofu, cucumber, white cabbage and carrot evenly between the servings and serve immediately.

Finish

Spoon over the sauce already made

Spoon over the sauce already made from unsweetened soy yogurt alternative, lime juice and soy sauce, without making an additional batch.

Crispy Tofu Cucumber Salad

Allergens

Equipment

Prepare

Pat firm tofu dry and cut

Cook

Clean cucumber and cut into slices

Wash and peel carrot

Mix unsweetened soy yogurt alternative

Add tap water

Heat rapeseed oil in a pan

Season with iodised salt

Divide the firm tofu

Finish

Spoon over the sauce already made

Want a plan that fits your actual week?

Crispy Tofu Cucumber Salad

Allergens

Equipment

Prepare

Pat firm tofu dry and cut

Cook

Clean cucumber and cut into slices

Wash and peel carrot

Mix unsweetened soy yogurt alternative

Add tap water

Heat rapeseed oil in a pan

Season with iodised salt

Divide the firm tofu

Finish

Spoon over the sauce already made

More vegan recipes

Tofu Peanut Cabbage Cups

Buffalo Chickpea Slaw Wraps

Falafel Hummus Quinoa Bowl

Chickpea No-Tuna Sandwich

Chickpea Panzanella

Chickpea Vegetable Fried Rice

Courgette Chickpea Fritters with Tomato Salad

Creamy Beetroot White Bean Pasta

Curried Chickpea Salad Sandwich

Ginger Tofu Cabbage Noodles

Green Tofu Broccoli Curry

Herby Tomato White Bean Soup

Want a plan that fits your actual week?