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Food for Thought Friday: cucumber tofu salad recipe = YUM 🥒


Hello and happy Friday!

As a sort of spring cleaning / pre-baby ritual, I've been going back through my older content + recipes to find all the things I haven't shared before in my newsletter... and I've been finding a lot of gems!

I also happened to have a craving for this salad this week - one of my all-time favorites in my "marinated salads" category (aka, crunchy veggie salads that keep in the fridge for a few days!).

This dish employs two key deliciousness strategies:

1) contrasting textures
2) layers of acid

The crunchy, refreshing cucumbers taste SO good opposite the chewy tofu, with just a little hit of zingy red onion. And the combo of lemon juice, lime juice, AND a dash of vinegar add complexity without too much effort.

It's better when the tofu has marinated a bit in the dressing (I wrote the recipe steps in an order such that this is built in), and I love to make this once and eat it for a few days for lunch. For more greens, dino kale is my favorite green addition!
My former Intuitive Cooking 101 students and/or former in-person cooking lesson students may recognize this one! It's perfect for spring as it tastes fresh and light but still hearty.

Recipe below. Hope you make it and enjoy!

Love,
Jess


Cucumber Tofu Salad
  recipe adapted from Heidi Swanson’s Near & Far
  takes about 30 minutes, serves 4-6 as a side or about 3 as a full meal

Ingredients:
  • 16 oz/1 package extra-firm tofu
  • 2 large cucumbers (or a roughly equivalent number of smaller cucumbers)
  • 1 small red onion
  • 1 small bunch of cilantro (or about half a standard sized bunch)
  • 2-3 lemons
  • 2-3 limes
  • splash of white wine vinegar or apple cider vinegar (or rice wine vinegar)
  • about 1 tablespoon honey or maple syrup (to taste)
  • olive oil, salt and pepper
  • about 3/4 cup sliced almonds or pepitas
  • optional addition: a few leaves or 1 small bunch dino kale

Instructions:
  1. Open the tofu over the sink to drain, and if your tofu has been stored in a lot of water, dump out the water and the press it between your hands gently over the sink and/or pat dry with a paper towel to remove excess water. Cut the tofu into small bite size cubes and place in the bottom of a large bowl.
  2. Wash lemons and limes and then (optionally - if you have time) - zest 2 lemons and 2 limes over the tofu. Squeeze all 4 citrus over the tofu. (If it seems like too much, you can reserve some juice for later). Season with salt, pepper and olive oil, and toss to coat.
  3. Cut the onion in half through the root. Peel and dice one half and add to the bowl, toss to coat. Add a splash or two of vinegar. Allowing the onion to soak will mellow it out.
  4. Wash, then chop the cucumber into bite size pieces roughly the size of the tofu. I recommend this method: cut off the ends, then slice the cucumber in half long ways, and then each half longways again. Put the cucumber back together, and slice into pie-shaped pieces. Add to the bowl and toss.
  5. Give the sliced almonds or pepitas a quick toast in a (cast iron) pan over medium heat - it really helps bring out their flavor. Watch them closely and stir constantly - do NOT leave unattended or they will likely burn. You can turn off the heat as soon as they are fragrant. Beware that if you leave them in the pan they will continue to toast, so it’s best to pour them into another bowl to cool.
  6. Chop a bit of fresh cilantro (and/or some kale if you like), add to the bowl and mix. Add about a tablespoon of honey or maple syrup. Stir to coat. Add the cooled nuts and stir again. Taste and adjust the flavors as you like. Note this will get even better as it marinates! You can store in the fridge for about 3 days, if it lasts that long!
All photos are taken by me and recipes written by me, unless otherwise noted.

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Hi, I'm Jess! I help health-conscious, busy people transform their cooking from chore to lifestyle through intuitive cooking, which I teach through online classes, free content, coaching and more. This is my newsletter, Food for Thought Fridays, where I share highly actionable tips and inspiration to help you cook more intuitively (which makes cooking feel easier and SO much more fun!). Once a month, I share a recipe that's really worth making, and I only share those with my email subscribers. Sometimes the text above may include affiliate links, meaning (at no additional cost to you) I get a commission if you click through and make a purchase. This helps me to continue to share free content, so I would love it if you buy through my link! Thank you for supporting Garlic Press Jess!

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