This creamy Asian cucumber salad brings crunchy cucumber, baked tofu, edamame and avocado together in a spicy sriracha dressing. Vegan mayo and cream cheese make the sauce rich and creamy, while sesame seeds and optional nori add a savory finish.

Make it in a roomy jar as shown in the video, or toss everything in a bowl. It makes one generous lunch portion and takes about 10 minutes to assemble when the tofu and edamame are already prepared. If you are starting with uncooked tofu, allow extra time for my crispy baked tofu.

How to Make Creamy Asian Cucumber Salad

Here is a quick overview. You will find all measurements and the full method in the recipe card below. Have the baked tofu ready, and prepare the edamame according to its package directions before cooling and draining it.

Cucumber, tofu, edamame and vegetables layered with creamy dressing in a jar
Layer: Add the salad and dressing to a roomy jar.
Covered jar of creamy cucumber salad ready to mix
Mix: Secure the lid, then shake to coat.

Serve: Tip into a bowl if needed for easier tossing, and add the optional nori just before eating. For a bowl-only version, stir the dressing together first, then gently toss it with the salad.

Tips for the Best Texture

Start with dry vegetables. Pat the washed cucumber and drained edamame dry so water does not thin the dressing. English cucumbers have tender skins and fewer seeds. If your cucumber has a large, watery seed cavity, scoop it out before slicing.

Slice thinly and evenly. Thin cucumber rounds and finely sliced onion are easier to coat and eat. A mandoline is optional; a sharp knife works well. For less bite, rinse the sliced onion in cold water and dry it thoroughly.

Give the salad room to move. A packed jar will not mix evenly. Leave generous headspace or use a large bowl. If your vegan cream cheese is firm, stir it with the other sauce ingredients first to avoid little lumps.

Dress close to serving. The cucumber releases moisture as it sits, and the tofu crust softens in the sauce. Add the tofu at the last moment if you want to keep more of its baked texture.

Easy Variations

Make it milder: Start with less sriracha and chili-crisp oil, then adjust after tasting. Brands vary in heat and saltiness, so taste before adding any extra seasoning.

Swap the onion: Thinly sliced red or yellow bell pepper adds sweetness and crunch. A reader suggested this variation in the comments, and it is a useful option for anyone who finds raw onion too strong.

Change the protein: Try cooked tempeh or crispy chickpeas in place of tofu. For a different chickpea-based cucumber salad, try my viral cucumber salad.

What to Serve with It

Enjoy the full recipe as a filling salad lunch, or spoon it over steamed rice. One reader serves it over brown rice; chilled noodles and crisp lettuce cups are other ways to turn it into a meal. Sprinkle on the nori at the table so it keeps more texture.

For smaller side portions, divide the salad and serve it with vegan dumplings or soup. Rice, noodles and extra toppings are separate from the recipe card nutrition estimate.

Make Ahead and Storage

For the best crunch, store the components separately. Refrigerate the prepared vegetables, tofu and dressing in sealed containers. Add freshly cut avocado and nori when you are ready to eat, then combine everything.

The dressed salad tastes best the day it is made. Refrigerate leftovers promptly and use within 2 days, allowing for how long the tofu and edamame have already been stored. Expect the cucumber to release some water and the tofu to soften. Freezing is not recommended because the cucumber and creamy dressing lose their texture.

Frequently Asked Questions

Do I need to salt the cucumber first?

Not for this quick, freshly served version. Drying the cucumber and dressing it just before eating usually works well. If it is very seedy, removing the watery center helps without adding an extra salting step.

Can I use frozen edamame?

Yes. Use shelled edamame and follow the package preparation directions; do not assume thawing alone is enough. Cool it and drain well before adding it to the salad.

Is this cucumber salad gluten-free?

The standard soy sauce version is not necessarily gluten-free. Use gluten-free tamari and check the baked tofu coating, marinade, chili crisp and other condiment labels too.

Can I make it without nori?

Yes, the nori is optional. It adds a savory seaweed flavor, but the creamy dressing, sesame and vegetables still work well without it.

Creamy Asian cucumber salad with tofu and edamame in a glass jar

Creamy Asian Cucumber Salad Bowl

5 from 12 reviews
Crunchy cucumber, baked tofu, edamame and avocado in a creamy sriracha dressing. Shake it in a roomy jar or toss it in a bowl. Allow 10 minutes to assemble once the tofu and edamame are prepared.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 generous serving
Course: Lunch, Main Course, Salad
Cuisine: Asian
Calories: 850
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

  • 1 whole cucumber (thinly sliced)
  • 1 small onion (thinly sliced)
  • 1 large handful of Crispy baked tofu (≈ 150 g) or other protein of choice
  • 1/3 cup Edamame shelled, prepared according to package directions, cooled and drained
  • 1 small carrot (julienned)
  • 1 spring onion (sliced)
  • 1/2 avocado (cut into 1 cm cubes)
  • 1 tbsp vegan cream cheese
  • 1 tbsp vegan mayo
  • 1 tbsp Sriracha
  • 1 tsp Chili-crisp oil
  • 1 tbsp Soy sauce
  • 1 tbsp Sesame seeds
  • OPTIONAL sushi boost – 1–2 tsp crushed nori flakes, sprinkled on top for a subtle “sushi” flavour

Equipment

  • Sharp knife
  • Cutting board
  • Mixing bowl
  • Spoon or spatula
  • Mandoline slicer (optional)

Method
 

  1. Prepare the components. Have the baked tofu ready and cooled. Prepare the shelled edamame according to its package directions, then cool, drain and pat dry. Thinly slice the cucumber and onion, julienne the carrot, slice the spring onion and cube the avocado. The 10-minute time assumes the tofu and edamame are already prepared.
  2. Load the jar. Use a large, wide-mouth jar with a secure lid and enough room for the salad to move. Add the cucumber, onion, tofu, edamame, carrot, spring onion and avocado. Spoon over the vegan cream cheese, mayo, sriracha, chili-crisp oil and soy sauce. Add the sesame seeds. If the jar is crowded, use a large mixing bowl instead.
  3. Dress the salad. Secure the lid and shake until the dressing coats the vegetables. Tip into a bowl and gently toss if needed. For the bowl method, stir the cream cheese, mayo, sriracha, chili-crisp oil and soy sauce together first, then toss with the salad and sesame seeds. This also helps blend a firmer cream cheese smoothly.
  4. Serve immediately. Sprinkle with the optional crushed nori just before eating. Enjoy as one generous salad meal, or serve over rice, with chilled noodles or in lettuce cups. For make-ahead lunches, keep the dressing, tofu and vegetables separate and add the avocado and nori at serving time.

Nutrition

Calories: 850kcalCarbohydrates: 56gProtein: 42gFat: 57gSaturated Fat: 9gSodium: 2000mgFiber: 18gSugar: 18g

Notes

Timing: The 10-minute prep time assumes the baked tofu and edamame are already prepared and cooled. Allow extra time if making them from scratch.
Texture: Pat washed vegetables and edamame dry. A thin-skinned English cucumber works well; scoop out the watery seeds if using a large, seedy cucumber. Baked tofu softens once coated in dressing.
Heat: For a milder salad, start with less sriracha and chili-crisp oil, then add more to taste.
Make ahead: Keep the dressing, tofu and vegetables separate. Add avocado and nori just before serving. The dressed salad is best fresh; refrigerate leftovers promptly in a sealed container and use within 2 days, allowing for how long the prepared tofu has already been stored. Do not freeze.
Gluten-free option: Use gluten-free tamari and check the tofu coating, marinade and all condiment labels.
Nutrition: Approximate values for the full recipe as one generous serving, calculated with USDA food data and representative condiment labels. The estimate uses about 300 g cucumber, 70 g onion, 50 g carrot, 15 g spring onion, 75 g avocado and 52 g prepared edamame. The baked tofu is modeled as one third of the linked tofu recipe, including its oil, starch and seasonings, with an assumed finished batch weight of 450 g. Actual cooked yield and oil retained will change the values. Sodium uses regular soy sauce and excludes the unknown amount absorbed from the drained bouillon soak. Optional nori, extra salt, rice and noodles are excluded. Tofu and condiment brands can substantially change the totals.

Tried this recipe?

Let us know how it was!

THE DR. VEGAN COOKBOOK COLLECTION

Your next favourite dinner is in here

Explore seven digital cookbooks with 200+ plant-based recipes, from quick dinners to comfort food.

Explore the cookbooks →

Making this later? I’ll email you this recipe, free.

The recipe on this page, straight to your inbox. No payment or card needed.

New here? Click the button in your email to open this recipe and confirm you’d like my free recipe emails: five reader favorites over the next few days, then one a week. Unsubscribe anytime.