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Lemon Glazed Cucumber Tofu Salad

A refreshing salad featuring crispy cucumber and savory tofu, drizzled with a tangy lemon glaze.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Healthy, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cucumber 1 cucumber, thinly sliced
  • 1 block 1 block of firm tofu, cubed Press the tofu to remove excess moisture.
Lemon Glaze
  • 2 tablespoons 2 tablespoons lemon juice Freshly squeezed for best flavor.
  • 1 tablespoon 1 tablespoon olive oil
  • 2 teaspoons 2 teaspoons honey or maple syrup Use maple syrup for a vegan option.
  • to taste Salt and pepper to taste
Garnish
  • to taste Fresh herbs (like cilantro or parsley) for garnish Choose herbs based on your preference.

Method
 

Preparation
  1. Start by pressing the tofu. Wrap the block in a clean kitchen towel or paper towels to absorb excess moisture. Place a heavy pan on top for about 10 minutes.
  2. While your tofu drains, thinly slice the cucumber into rounds. Set aside in a bowl.
  3. Unwrap the tofu and cut it into bite-sized cubes.
  4. In a small bowl, whisk together the lemon juice, olive oil, honey or maple syrup, salt, and pepper until well combined.
Assembly
  1. In a large mixing bowl, add the tofu cubes to the cucumber slices. Pour the lemon glaze over the mixture and gently toss until everything is coated evenly.
  2. Serve in a bowl, garnished with fresh herbs of your choice.

Notes

To elevate your salad game, consider using sesame oil instead of olive oil for a nutty twist. Letting the salad sit for about 10 minutes before serving allows the flavors to meld beautifully. Be cautious not to over-salt.