Ingredients
Scale
- Vegetables & Protein
- 1 whole cucumber, thinly sliced
- 1 small onion, thinly sliced
- 150 g crispy baked tofu (or protein of choice)
- 1/3 cup shelled edamame, thawed
- 1 small carrot, julienned
- 1 spring onion, sliced
- 1/2 avocado, diced
- Dressing & Toppings
- 1 tbsp vegan cream cheese
- 1 tbsp vegan mayo
- 1 tbsp sriracha
- 1 tsp chili-crisp oil
- 1 tbsp soy sauce
- 1 tbsp sesame seeds
- Optional: crushed nori flakes
Instructions
- Layer the sliced cucumber at the bottom of a jar, pressing lightly to form a base.
- Add onion, tofu, edamame, carrot, spring onion, and avocado in layers.
- Seal the jar and refrigerate until ready to eat.
- When ready, flip the jar upside down twice and shake well for 10 seconds.
- Enjoy straight from the jar or serve in a bowl, optionally over rice or noodles.
Notes
- Keep saucy ingredients near the top to maintain crispness.
- Baked tofu provides texture and protein but can be substituted.
- Nori flakes add sushi-like flavor but are optional.
- Adjust spice level to taste.
- Can be prepared up to one day in advance.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan