Recipes and Links

Tofu Cubes with Asian Wasabi Dressing


Do you love the taste of sushi? This has many of the same elements but without the fish! A cool, refreshing dish to look at and enjoy. Barb L.

Serves: 4


For Asian Wasabi Dressing:

¼ cup low salt soy sauce or tamari

2 Tbsp freshly squeezed lime juice (you’ll need more below)

¼ cup Flying Olive Honey Ginger or Coconut Balsamic or a Combination

¼-1 Tbsp wasabi paste (available in the Asian section of your grocery store). This is HOT. Add a little until you get to your level of spiciness)

1 tsp minced ginger

2 Tbsp Flying Olive Lime Extra Virgin Olive Oil

Cucumbers and Marinade:

¼ cup fresh lime juice

1 Tbsp Flying Olive Honey Ginger or Coconut Balsamic or a Combination

½ English cucumber, spiralized or thinly sliced into half moons (about 1 cup)

½ tsp sea salt


2 -12-oz blocks medium silken tofu, drained, chilled, and cut into 2x2 “ squares, about 8 cubes. You can cut them bigger or smaller, your choice

3 Tbsp finely chopped green onions or 8 cilantro leaves

2 tsp white sesame seeds


In a small jar with a lid or using a whisk, mix together the dressing ingredients. Set aside.

For the cucumber marinade, in a separate bowl, whisk together the cucumber marinade. Add the cucumbers and stir. Set aside.

To put the dish together, place the tofu on a serving plate. Spoon 1 tbsp dressing on top of each tofu cube. Sprinkle with the green onions (wait to add cilantro, if using). Drain cucumbers, discarding brine. Mount 2 tbsp cucumbers on top of each tofu square. Add the cilantro (if using) and sprinkle with sesame seeds.

Submitted by Barb L.