Crispy Tofu Cucumber Salad

25 min
≈ €2.93
2 servings
Easy

firm tofu, cucumber, and white cabbage: a straightforward vegan combination for an everyday dinner.

Calories423.3 kcal

Protein31.2 g

Fat25.2 g

Carbs

Fiber

See all values in the app

Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.

Allergens

soy
gluten
sesame

Equipment

stove

Prepare

1

Pat firm tofu dry and cut into 1 cm cubes

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

Cook

2

Clean cucumber and cut into 5 mm slices

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

3

Wash and peel carrot

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

4

Mix unsweetened soy yogurt alternative

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

5

Mix unsweetened soy yogurt alternative continue

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

6

Heat rapeseed oil in a pan over medium heat

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

7

Until softened and lightly browned

Until softened and lightly browned. Season with iodised salt, black pepper, sesame seeds now and mix thoroughly before serving.

8

Divide the finished firm tofu

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

Finish

9

Mix unsweetened soy yogurt alternative (II)

Spoon over the sauce already made from unsweetened soy yogurt alternative, lime juice, soy sauce; do not make an additional batch.

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