Furikake cucumber carrot tofu salad

Feb 16

Craving something light, crunchy, and seriously hydrating? This Furikake Cucumber Carrot Tofu Salad takes a classic fresh salad and elevates it with savory furikake seasoning, aromatic sage, high-protein organic tofu, pure maple syrup for natural sweetness, and an extra cucumber for ultimate hydration.

Packed with crisp veggies and plant-based protein, it's perfect for meal prep, quick lunches, or as a side that keeps you feeling energized.

The best part? Every bite delivers hydration, immune-supporting nutrients, and gentle hormone balance from quality ingredients.

🥒 Cucumber = hydrating for kidneys, digestion, antioxidants

🥕 Carrots = vision, immunity, skin, antioxidants

🫛 Tofu = calcium, PROTEIN, phytoestrogens --> estrogen modulators (meaning they increase OR decrease in a beneficial way depending on what your body NEEDS)

🦋 Furikake = iodine! Think thyroid health

Let’s dig in!

Total time: 10 Minutes | Prep Time: 10 Minutes | Cook Time: 0 Minutes

Servings: 3 | Category: Side & Salads | Cuisine: Asian Fusion

Ingredients

Salad

2 medium English cucumbers (or equivalent; extra one added)
3 large carrots (julienned/ribboned)
1 block (14–16 oz) high-protein organic firm tofu, pressed & cubed/sliced
¼ cup furikake seasoning
6 fresh sage leaves, finely chopped or chiffonade

Dressing (from original recipe, with honey → maple syrup swap)

3 tbsp rice vinegar
1 tbsp apple cider vinegar
2 tbsp low-sodium soy sauce (or tamari for gluten-free)
1 tbsp pure maple syrup
1 tbsp sesame oil
1 tbsp sesame seeds
½ tsp crushed red pepper flakes (adjust for heat)
1 tbsp fresh ginger, minced
2 cloves garlic, minced
Salt & black pepper, to taste

Instructions:

Prep Veggies: Thinly ribbon or julienne cucumbers and carrots (use mandoline for ribbons if desired). Place in a large bowl.

Tofu: Press tofu to remove excess water, then cube or slice. Add tofu to veggies.
Make dressing: Combine dressing ingredients in a bowl and whisk.
Combine, Rest & Serve: Pour the dressing on the veggie-tofu mixture and toss. Let sit 10–15 min in fridge to meld flavors (cucumbers release moisture for natural dressing effect). Serve chilled as a salad or side.