Serves 1
Directions
- 1Thinly slice one whole cucumber and add it to a glass jar.
- 2Thinly slice one small onion and add it to the jar with the cucumber.
- 3Add a large handful of crispy baked tofu to the jar.
- 4Add 1/3 cup of shelled, thawed edamame to the jar.
- 5Julienne one small carrot and add it to the jar.
- 6Slice one spring onion and add it to the jar.
- 7Add 1/2 avocado cut into 1 cm cubes to the jar.
- 8Add 1 tablespoon of vegan cream cheese to the jar.
- 9Add 1 tablespoon of vegan mayo to the jar.
- 10Add 1 tablespoon of Sriracha to the jar.
- 11Add 1 tablespoon of soy sauce to the jar.
- 12Add 1 teaspoon of chili-crisp oil to the jar.
- 13Add 1 tablespoon of sesame seeds to the jar.
- 14Seal the jar tightly with a lid and refrigerate upright or eat immediately.
- 15When ready to eat, ensure the lid is secure, flip the jar upside-down twice, and shake vigorously for ~10 seconds to distribute the sauces.
Ingredients
- 1 whole cucumber
- 1 small onion
- 150 g crispy baked tofu
- 0.33 cup edamame
- 1 small carrot
- 1 sliced spring onion
- 0.5 cut into 1 cm cubes avocado
- 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
- 2 tsp crushed nori flakes
Equipment
jarslicer
Tips
- For make-ahead lunches, keeping the saucy items (steps 8–12) near the top keeps veggies crisp.
- Eat straight from the jar, or tip into a bowl for easier tossing.
- Also delicious over rice, chilled noodles, or tucked into lettuce wraps for extra crunch.
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