Chilled Silken Tofu with Wasabi, Lime, and Cucumbers

October 11, 2017



  • 1/4 cup fresh lime juice
  • 2 tsp. coconut nectar or honey
  • 1 tsp. rice vinegar
  • 1/2 tsp. sea salt
  • 1/2 English cucumber, spiral sliced or thinly sliced into half moons (1 cup)


  • 1/4 cup gluten-free soy sauce or tamari
  • 2 Tbs. lime juice
  • 4 tsp. coconut nectar or sugar
  • 4 tsp. rice vinegar
  • 1 Tbs. wasabi paste
  • 1 tsp. minced fresh ginger


  • 2 12-oz. blocks firm silken tofu, drained, chilled, each cut into
  • 4 squares
  • 3 Tbs. finely chopped green onion
  • 2 tsp. white sesame seeds


1 | To make Cucumbers: Whisk together lime juice, coconut nectar, vinegar, and salt in bowl. Stir in cucumber, and set aside.

2 | To make Dressing: shake together all ingredients in sealed jar.

3 | To make Tofu: Place tofu squares on platter or in shallow bowls. Spoon 1 Tbs. Dressing atop each tofu square, and sprinkle with green onion. Drain Cucumbers, discard brine, and mound 2 Tbs. Cucumbers atop each tofu square. Sprinkle with sesame seeds.

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