Go Back
–+ servings
Lemon Glazed Cucumber Tofu Salad

Lemon Glazed Cucumber Tofu Salad: Refreshingly Vegan Bliss

Lemon Glazed Cucumber Tofu Salad is a vibrant and refreshing vegan dish featuring crunchy cucumbers and high-protein tofu.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 38 minutes
Marinating Time 15 minutes
Total Time 1 hour 3 minutes
Servings: 4 servings
Course: Salad
Cuisine: Vegan
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 1 block extra firm tofu Use super firm tofu for best texture.
  • 1 tsp salt For boiling tofu.
  • 2 tbsp tamari Substitute with soy sauce if not gluten-free.
  • 1 tbsp mirin Rice vinegar can be used for a tangy twist.
  • 2 tbsp potato starch Cornstarch can be used as an alternative.
For the Salad
  • 1 small red onion Substitute with white onion or scallions.
  • 1 large English cucumber Persian cucumbers are a great alternative.
  • 1/4 cup fresh herbs (mint & cilantro) Parsley or chives can replace if desired.
  • 1 tbsp light brown sugar Optional if you prefer a less sweet profile.
  • 1 tbsp spices (paprika, garlic powder, coriander) Feel free to customize with your favorites.
For the Sauce
  • 1 cup yogurt (for sauce) Choose plant-based yogurt for vegan option.
  • 2 tbsp lemon juice Essential for glaze.
  • 1 tsp lemon zest Essential for glaze.
  • 1/2 tsp red pepper flakes Adjust to your preference.
  • 1 tbsp maple syrup Optional based on sweetness preference.
  • 1 tbsp olive oil Helps emulsify the glaze.
For Serving
  • 4 pieces pita bread Whole wheat pita increases fiber content.

Equipment

  • Pot
  • Baking Tray
  • mixing bowl
  • Colander
  • Whisk
  • Resealable plastic bag

Method
 

Step-by-Step Instructions
  1. Boil Tofu: Tear tofu into bite-sized chunks, boil in salted water for 10 minutes. Drain and cool.
  2. Marinate Tofu: Combine drained tofu with tamari and mirin in a resealable bag. Marinate for at least 15 minutes.
  3. Season Tofu: Mix potato starch, light brown sugar, paprika, garlic powder, and coriander. Coat marinated tofu in the seasoning mix.
  4. Bake Tofu: Preheat oven to 425°F (220°C). Bake tofu for 20 minutes, flip and bake for an additional 8-10 minutes until crispy.
  5. Prep Cucumber: Smash English cucumber, slice, sprinkle with salt, and let sit in a colander for 10 minutes.
  6. Make Glaze: Whisk together lemon juice, lemon zest, red pepper flakes, maple syrup, and olive oil until smooth.
  7. Assemble Salad: Combine cucumbers, red onion, herbs, and baked tofu. Drizzle with lemon glaze and toss gently.
  8. Serve: Plate salad with yogurt sauce and warm pita bread. Serve immediately.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 28gProtein: 18gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 400mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 1000IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days. The tofu may lose its crispness over time. Freeze baked tofu separately for up to 3 months.

Tried this recipe?

Let us know how it was!