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Zesty Cucumber Salad with Pan-Fried Tofu

This recipe makes a fresh cucumber salad a little bit more filling by tossing it into a saucepan and sautéeing it along with cubes of tofu, capsicum, and spinach. Tossed in a gingery and lemony dressing, these vegetables transform into a warm and tangy salad. Savory, wholesome, and delicious!.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Appetizer, Salad, Side Dish, Snack
Keyword: Cucumber Tofu Salad, Protein Salad, Vegan Salad


  • 200 gm Tofu, diced into cubes (Drain the tofu before dicing into pieces)
  • 2 cups Cucumber, chopped
  • 1 cup Capsicum, sliced thinly
  • 1 cup Baby spinach or spinach leaves (sliced)
  • 2 tbsp Lemon juice
  • 1 tsp Lemon Zest
  • 1 tsp Ginger paste
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Black Sesame Seeds
  • 2 tsp Black pepper powder
  • Salt as per taste


  • In a saucepan, heat the olive oil and stir in the ginger paste till it is cooked. Now, pan-fry the tofu for about 2-3 minutes. Do not over cook.
  • Add the capsicum and saute for about a minute. Next, cucumber and lastly spinach. Add sesame seeds and saute for a minute.
  • Remove the salad onto a mixing bowl and add the pepper powder, salt, lemon juice and zest. mix well and serve warm or refrigerate for 20-30 minutes before serving. Works best in summers and as a replacement of lunch on busy days.