Description
This vibrant layered salad jar features crispy baked tofu, fresh vegetables, and a flavorful dressing, perfect for a quick and healthy meal!
Ingredients
Scale
- 1 whole cucumber, thinly sliced
- 1 small onion, thinly sliced
- 150 g crispy baked tofu
- 1/3 cup edamame, shelled and thawed
- 1 small carrot, julienned
- 1 spring onion, sliced
- 1/2 avocado, cut into 1 cm cubes
- 1 tbsp vegan cream cheese
- 1 tbsp vegan mayo
- 1 tbsp sriracha
- 1 tsp chili-crisp oil
- 1 tbsp soy sauce
- 1 tbsp toasted sesame seeds
- 1–2 tsp crushed nori flakes (optional)
Instructions
- Thinly slice the cucumber and chill in a bowl.
- Layer cucumber, onion, crispy baked tofu, edamame, carrot, spring onion, and avocado in a jar.
- In a small bowl, whisk together vegan cream cheese, vegan mayo, sriracha, chili-crisp oil, and soy sauce until smooth.
- Seal the jar and refrigerate to let flavors meld for 15–30 minutes.
- Before serving, shake the jar to evenly coat everything in the dressing.
- Serve directly from the jar or transfer to a bowl for easier eating.
Notes
- Adjust the amount of sriracha according to your spice preference.
- This recipe is great for meal prep; simply store in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vegan
Nutrition
- Serving Size: 1 jar
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg