Tofu and Cucumber Salad with Sesame-Ginger Dressing

By Hewitty

Ingredients

• 1/3 cup reduced-fat vegan mayonnaise
• 1/4 cup unseasoned rice vinegar
• 3 Tbs. minced fresh ginger
• 2 Tbs. toasted sesame seeds
• 4 tsp. tamari or low-sodium soy sauce
• 2 tsp. mirin (rice wine)
• 1 1/2 tsp. sugar
• 1 16-oz. pkg. soft tofu, drained
• 3 Japanese cucumbers, 1 English cucumber, or 2 garden cucumbers, thinly sliced
• 1 avocado, halved and sliced
• 2 oz. daikon radish sprouts, trimmed
• 6 green onions, thinly sliced
• 4 tsp. veg furikake seasoning, such as Eden Shake

Details

Servings 4
Adapted from vegetariantimes.com

Preparation

Step 1

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Furikake, a Japanese rice seasoning, adds subtle taste and texture to this

. To make your own furikake, crumble 1 sheet of nori (toasted seaweed used to wrap sushi) and toss with 2 tsp. toasted sesame seeds and 1/4 tsp. sea salt.

4 tsp. veg furikake seasoning, such as Eden Shake

1. To make Dressing: Blend all ingredients in blender 1 minute. Chill.

2. To make Salad: Cut tofu into 12 rectangular slices. Lay 3 slices of tofu, overlapping slightly, on each of 4 plates. Arrange cucumber slices around tofu, and fan avocado slices on plates. Scatter sprouts, then green onions over vegetables. Drizzle Dressing over Salad. Sprinkle with furikake.

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