Ingredients
Equipment
Method
Instructions
- Wash the cucumbers thoroughly under cold water and thinly slice them into rounds. Julienne the carrots and slice the onion.
- Press the tofu to remove moisture, cut into cubes, and sauté in sesame oil until golden brown. Drizzle with soy sauce while cooking.
- In a mixing bowl, combine vegan cream cheese, vegan mayo, Sriracha, chili oil, and soy sauce. Whisk together until smooth.
- Layer the salad by starting with cucumbers, then carrots, followed by edamame, tofu, and avocado.
- Drizzle the dressing over the salad layers, sprinkle sesame seeds and nori, seal tightly, and refrigerate for at least 30 minutes.
- Before serving, gently toss the salad and serve chilled over rice, with noodles, or in lettuce leaves.
Nutrition
Notes
Great for meal prep or potlucks. Layer secure to keep ingredients fresh and crisp.
