Cucumber Crunch Salad with Five Spice Tofu

Love Vegan Soul Recipe

Cucumber Crunch Salad with Five Spice Tofu topped with Sesame Ginger Dressing

This vibrant and satisfying plant-based salad transforms simple ingredients into a nourishing meal by combining warm, crispy tofu seasoned with aromatic Chinese five spice, umami mushroom seasoning, and savory tamari with a refreshing mix of baby greens, shredded carrots, fresh cucumber, and nutrient-dense bean sprouts. The contrast between the warm, perfectly seasoned tofu and the cool, crisp vegetables creates a beautiful balance of textures and temperatures, while the tangy-sweet ginger dressing ties everything together, making this far more than just a side dish – it's a complete, protein-rich meal that proves salads can be both delicious and filling when thoughtfully prepared with a variety of flavors and textures.

Makes 2 entree sized salads

SALAD INGREDIENTS

• Baby greens mix (including spinach, radicchio, baby Swiss chard, etc.)

• Shredded carrots

• Sliced cucumber

• Bean sprouts

• Black sesame seeds (for garnish)

• Ginger dressing (store-bought or homemade)

  
  

FIVE SPICE TOFU

• 1 block firm tofu, drained and pressed

• 2 teaspoons sesame oil

• 1 tablespoon tamari sauce (or soy sauce/coconut aminos)

• 1½ teaspoons Chinese five spice powder

• 1 teaspoon onion powder

• ½ teaspoon umami mushroom seasoning (or porcini mushroom powder)

• 1 teaspoon garlic powder

INSTRUCTIONS

1. Prepare the tofu:

   • Preheat oven to 400°F (200°C)

   • Line a baking sheet with parchment paper or foil (if using foil, spray with cooking oil)

   • Drain and press tofu to remove excess moisture

   • Cut tofu into small cubes (it's okay if some pieces crumble)

2. Season the tofu:

   • Place tofu cubes in a bowl

   • Add sesame oil and tamari sauce

   • Sprinkle with Chinese five spice, onion powder, mushroom seasoning, and garlic powder

   • Gently toss to coat evenly (for best results, let marinate for 20-30 minutes if time permits)

3. Bake the tofu:

   • Spread seasoned tofu in a single layer on the prepared baking sheet

   • Leave some space between pieces when possible for crispier edges

   • Bake for 20 minutes at 400°F until tofu is golden brown with crispy edges

4. Assemble the salad:

   • Place baby greens on a plate or in a bowl

   • Add shredded carrots, sliced cucumber, and bean sprouts

   • Top with the baked five spice tofu

   • Sprinkle with black sesame seeds

   • Drizzle with ginger dressing

NOTES

• Makes 2 entree-sized salads

• For a homemade ginger dressing alternative, you can make one with olive oil, apple cider vinegar, sesame seeds, a little sugar, sesame oil, lemon juice, garlic, and ginger

• Other vegetables like bell peppers, broccoli slaw, or coleslaw mix would also work well in this salad

• The tofu can be prepared in advance for quick meal assembly

• For best flavor, season the tofu generously as it's the main flavor component of the salad