Cucumber and tomato salad with sesame tofu

Sometimes I really like to have tofu as a side dish for my salad! It adds something with a different texture and makes the whole thing a little more interesting.

But as always with tofu, you have to know how to prepare it and this version is a very nice one.

I didn't make that for some time now, but when scrolling through some old pictures I found that sesame tofu again and had to make it once more!

And it was really good! I like how the sesame seeds make it a little crunchy.

The tofu goes well with a salad and my fresh tomato pesto is also great with it!

I made a simple cucumber and tomato salad which fixed perfectly.

This is a really fresh and tasty salad, prepared in just a few minutes and perfect for summer.

I like to add some fresh herbs like parsley, basil would be a great thing as well.

To prepare the tofu it is important to marinade it first and let it sit a little in the fridge. I am using sesame oil, soy sauce and spices like chili flakes, ginger, salt and pepper.

To make the sesame stick to the tofu I have a very nice substitute for eggs. It's soy flour, combined with twice the amount of water. This works perfectly.

I bake the tofu in the oven which gives me enough time to prepare the salad in the meantime.

This is also a nice dish to take in a lunch box with you, I had it for a picnic last summer and that was perfect.

Try yourself and tell me if you like it!



Cucumber and tomato salad with sesame tofu

(makes one serving)




2 hands full of arugula salad

1/2 cucumber

2 medium tomatoes

1/4 white onion

fresh parsley

salt, pepper, hemp hearts

lemon, olive oil, balsamic vinegar


200g firm tofu

3 tbsp sesame oil

6 tbsp soy sauce

1/2 tsp chili flakes

salt, pepper, ginger

2 tbsp soy flour + 4 tbsp water

1/3 cup sesame seeds





1. Drain the tofu and slice it into triangles. Place it on a plate and pour the sesame oil and the soy sauce above. Add the spices. Place that in the fridge for at least one hour.

2. Later combine the water and the soy flour until it's a sticky paste which is a substitute for eggs.

3. Pour the sesame seeds on a extra plate and take the tofu out of the fridge. Start with tossing it in the soy flour paste, then in the sesame seeds until it is nicely covered with the sesame seeds.

4. Place the tofu triangles on a baking sheet and bake them in the pre heated oven for 20-25 minutes at 180 degrees.

5. In the meantime prepare the salad. Wash the arugula, the tomatoes and the cucumber. Cut the tomatoes, the cucumber and the onion into thin rounds and place them together with the arugula and the parsley on a plate. Sprinkle with hemp hearts, add some salt and pepper and toss with lemon, olive oil and balsamic vinegar.

6. Enjoy together with the sesame tofu!