Tangy Sesame-Tofu Cucumber Ribbon Salad with Edamame and Chili Citrus Drizzle

Ingredients

• 1 block extra-firm tofu, pressed and cubed
• 2 large cucumbers, sliced into ribbons
• 1 cup edamame, shelled and cooked
• 2 tablespoons sesame seeds, toasted
• 1 cup fresh cilantro, chopped

• 1 tablespoon olive oil
• 2 tablespoons lime juice, freshly squeezed
• 1 tablespoon orange juice, freshly squeezed
• 1 tablespoon soy sauce, low sodium
• 1 teaspoon honey
• 1 teaspoon chili flakes

1. 01
   Preheat your oven to 400°F (200°C).
2. 02
   Place the pressed and cubed tofu onto a baking sheet lined with parchment paper. Spray lightly with cooking spray and roast for 10 minutes until golden and slightly crispy on the edges.
3. 03
   While the tofu is roasting, use a vegetable peeler to slice the cucumbers into thin ribbons and place them in a large bowl.
4. 04
   Add the cooked edamame, toasted sesame seeds, and chopped cilantro to the bowl with the cucumber ribbons.
5. 05
   In a small bowl, whisk together the olive oil, lime juice, orange juice, low sodium soy sauce, honey, and chili flakes to create the chili citrus drizzle.
6. 06
   Once the tofu is done roasting, add it to the salad ingredients in the large bowl.
7. 07
   Pour the chili citrus drizzle over the salad and toss gently to combine all ingredients.
8. 08
   Serve the salad immediately or chill for 20 minutes before serving for an even more refreshing taste.