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Fresh Tofu Salad with Mint

Summer Soybean Knot Salad with Mint, Cucumber, and Edamame - vegan, keto-friendly, and high in protein. A refreshing longevity recipe with a tamari-peanut dressing, ready in 15 minutes.
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Prep Time 15 minutes
Cooling time 30 minutes
Total Time 45 minutes
Course Main Course, Meal Prep, Salad, side dish
Cuisine asian, Fusion, vegan
Servings 2
Calories 690 kcal

Ingredients
  

For the salad:

  • 200 g tofu
  • 1 large cucumber
  • 100 g edamame
  • 2 handfuls of fresh mung bean sprouts
  • 1 handfuls of fresh mint
  • 1 small bunch of chives

For the dressing:

  • 1 tbsp tamari
  • Juice of 1 large lime alternatively, 3 tbsp apple cider vinegar
  • 2 tbsp peanut butter or tahini
  • 2 tbsp sesame oil
  • 1 tbsp erythritol, dissolved in 1 tbsp hot water or syrup to taste

For the topping:

  • 1 tbsp black sesame seeds

Instructions
 

  • Soak the soy knots according to the package instructions, then squeeze out the excess water and let them drain well.
  • Cut the cucumber in half lengthwise and slice it thinly.
  • Let the edamame thaw.
  • Place the cucumber, edamame, mung bean sprouts, mint, and chives in a bowl and mix them with the soy knots.
  • Thoroughly mix all the ingredients for the dressing until a smooth sauce forms.
  • Pour the dressing over the salad and toss everything together well.
  • Let it sit in the refrigerator for 20 to 30 minutes before serving.
  • Top with black sesame seeds and serve.

Notes

Personally, I prefer the salad a little tangier with apple cider vinegar. For most people, though, it tastes fresher and more balanced with lime juice - try both versions and see which one suits your taste.