Vegan Sesame Cucumber Tofu Salad

By Thakkar from Eat.Transform

Food labelling

Cooking Instructions & Notes


  • 1 cup fresh cucumber, sliced thin
  • Firm tofu, cut in bite sized cubes
  • 4 Tbsp canned peas, water drained
  • 1 Tbsp sesame seeds
  • 1 large scallions, shopped very thin
  • 2 cups fresh baby spinach, chopped

For the dressing

  • ½ tsp Sesame oil
  • 2 Tbsp Ponzu sauce
  • 1 tsp olive oil


  • In a small bowl, whisk all sauce ingredients. Set aside.
  • In a large bowl, add cucumber, tofu, scallions and spinach. Pour the sauce over and gently mix. You may want to adjust ponzu sauce (add more or less).

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