Cucumber-Tomato Salad with Sesame Whipped Tofu

Published Aug. 26, 2025

Time & Servings

  • Prep Time: 10 minutes (includes marinating and tofu preparation)

  • Chill Time: 5 minutes (optional, for flavors to meld)

  • Total Time: 15 minutes

  • Servings: 2

Ingredients (2 servings)

  • 1 small shallot (about 30g), halved lengthwise

  • 2 tablespoons rice vinegar, divided

  • 16 ounces (450g) silken tofu, drained and pressed (see Pro Tip)

  • 1 tablespoon + 1 teaspoon toasted sesame oil (dark, nutty variety; avoid flavorless "toasted" oils)

  • 1 teaspoon granulated sugar

  • 1½ teaspoons kosher salt (e.g., Diamond Crystal)

  • 1 English seedless cucumber (or 2–3 mini cucumbers, ~200g), trimmed

  • 1 large heirloom tomato (~250g), or 2 medium cherry tomatoes (or garden-fresh Lemon Boy)

  • 2 teaspoons extra-virgin olive oil

  • 1 tablespoon fresh chives, finely chopped (for garnish)

Preparation

Step 1: Quick-Pickled Shallots

  • Thinly slice the shallot crosswise into 2mm-wide strips (use a mandoline for evenness).

  • Transfer shallots to a small bowl; toss with 1 tablespoon rice vinegar. Let marinate at room temperature for 5 minutes (or refrigerate if prepping ahead) to soften slightly and develop acidity.

Step 2: Sesame Whipped Tofu Dressing

  • Press drained silken tofu between paper towels for 10 minutes to remove excess moisture (critical for a smooth texture).

  • In a food processor or blender, add the pressed tofu, 1 tablespoon toasted sesame oil, remaining 1 tablespoon rice vinegar, sugar, and 1½ teaspoons kosher salt.

  • Blend on high speed for 1–2 minutes until completely smooth and creamy (no lumps). For a whisked texture, use a fork to mash tofu first, then add ingredients and whisk vigorously until lump-free.

Step 3: Vegetable Prep

  • Wash the cucumber and tomato under cold water; dry the cucumber with a clean towel.

  • Cut the cucumber into 1-inch (2.5cm) chunks (remove seeds if thick-skinned); dice the heirloom tomato into similarly sized, uneven pieces (mismatched for visual contrast).

  • Transfer vegetables to a mixing bowl; drizzle with olive oil, season with ¼ teaspoon kosher salt, and toss gently to coat.

Step 4: Assembly

  • In a wide, shallow bowl (to showcase the layers), spread the whipped tofu dressing evenly across the bottom (about 1cm thick).

  • Gently spoon the marinated cucumber-tomato mixture over the tofu, distributing evenly.

  • Top with the quick-pickled shallots (including any accumulated vinegar) and sprinkle with chopped chives.

Pro Tips

  • Storage: The whipped tofu dressing keeps in an airtight container in the refrigerator for 2–3 days. Thaw at room temperature or stir in a splash of water/rice vinegar to loosen if thickened.

  • Flavor Boost: Add avocado slices, quick-pickled red onions, or a drizzle of toasted sesame oil over chives for depth, as suggested by user feedback.

  • Substitutions: Use garden tomatoes (e.g., 'Roma' or 'Brandywine') or swap mini cucumbers for baby cucumbers; pair with roasted squash or a slice of rosemary bread for dipping.

User Feedback Highlights

  • "Delightful end-of-summer vegan dinner for two; heirloom tomatoes stood out. Split evenly, the texture was refreshing and light."

  • "Whipped tofu dressing versatile: used on salads and roasted squash—now a staple!"

  • "Storage tip: Kept for 2 days, still creamy; added avocado and quick-pickled onions for a garden-fresh twist."

Serves 2 | Total Calories ~250 (per serving)

Nutrition Note: High in plant protein, vitamins A/C, and fiber from vegetables.