Servings: 4 servings
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Ingredients
- 1 block of Firm tofu, drained and cubed
- 2 medium Cucumbers, sliced
- 1/4 Red onion, sliced
- 1/4 cup Chopped fresh cilantro
- 1 tablespoon Sesame seeds
For the Dressing:
- 2 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Honey (optional)
- 1 clove Garlic, minced
- 1/4 teaspoon Red pepper flakes
Instructions
- Mix the cubed tofu, sliced cucumber, red onion, and chopped cilantro in a large bowl.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (if using), minced garlic, and red pepper flakes to make the dressing.
- Pour the dressing over the tofu and cucumber mixture and toss to coat.
- Sprinkle sesame seeds over the top of the salad.
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Serve chilled, and enjoy!
Nutrition Facts
Calories: 76 kcal
Total Fat: 5g
Saturated Fat: 1g
Sodium: 191mg
Total Carbohydrates: 5g
Dietary Fiber: 2g
Sugars: 2g
Protein: 4g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Tofu and Cucumber Salad
The Low-Carb Tofu and Cucumber Salad can be stored in an airtight container in the refrigerator for up to 3-4 days. However, it’s best to keep the dressing separate and add it just before serving to prevent the salad from becoming soggy. Also, note that cucumbers release water over time, diluting the sauce and making the salad less crunchy. So, it’s best to drain any excess water before serving or eating.