Salad
Smashed Cucumber & Tofu Salad
Cool smashed cucumber and silky tofu with a garlic-soy-sesame-chilli dressing. Vegan, no-cook and ready in 10 minutes.
About this recipe
Smashed Cucumber & Tofu Salad is a salad lunch for 2 that comes together with no stove at all — just prep, toss and serve. It’s built around tofu, and it takes around 10 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 1 cucumber
- 2 cloves garlic
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 tsp sugar
- 1 stalk spring onion
- 200g firm tofu buy
- 1 tsp chilli oil buy
Equipment
Method
- 1
Smash the cucumber with the flat of a knife, then tear into bite-size pieces and salt lightly; let sit 5 min and pour off the water.
~5 min
- 2
Cube the tofu and arrange with the cucumber.
~2 min
- 3
Mix mincedMince.Cut very finely (releases stronger flavour, but burns faster).Glossary → garlic, soy sauce, sesame oil, chilli oil and sugar; spoon over the top.
~2 min
- 4
Scatter with sliced spring onion and serve cold.
~1 min
Smart swaps
Out of something? Try one of these.
- Tofu
- tempeh, or chicken/prawns if you eat meat.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
- Sesame oil
- use sparingly — a tiny bit of tahini, or just skip it; it’s a finishing flavour.
- Spring onion
- thinly sliced onion or chives for the finish.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Deseed the chilli for less heat, and wash your hands (or wear a glove) before touching your eyes. How to prep chilli →
- Press the tofu to squeeze out water first — dry tofu browns and crisps instead of steaming. How to press & prep tofu →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 10 min.
Storage & leftovers
Best eaten fresh. If you’re prepping ahead, keep the dressing separate and only toss just before serving so it stays crisp — store the parts in the fridge for up to a day.
Frequently asked
How long does Smashed Cucumber & Tofu Salad take to make? +
Around 10 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: knife. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Tofu → tempeh, or chicken/prawns if you eat meat; Garlic → garlic powder (¼ tsp per clove) at a push; Soy sauce → tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water. See the full list of smart swaps above.
Can I make Smashed Cucumber & Tofu Salad ahead of time? +
Best eaten fresh. If you’re prepping ahead, keep the dressing separate and only toss just before serving so it stays crisp — store the parts in the fridge for up to a day.
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