Cucumber With Tofu Recipe

This Cucumber With Tofu combination recipe can be such a cooling pick for hot summer days! Flavored with olive oil, spices and lime juice and garnished with cheese, this Cucumber With Tofu makes an equally appetizing and also healthy pick on any busy day. Give this rather simple recipe a try and just site back and enjoy!


Difficulty LevelEasyHealth IndexHealthy++
CourseMain Ingredient
Interest Group


 Crumbled tofu1 Cup (16 tbs)
 Olive oil2 Teaspoon
 Red chili powder1 Teaspoon
 Lime juice2 Tablespoon
 Chopped fresh coriander1 Cup (16 tbs)
 Green chili1 , chopped
 Papads2 , roasted
 Grated parmesan cheese1 Tablespoon
 Rock salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 414 Calories from Fat 199

% Daily Value*

Total Fat 22 g34.5%

Saturated Fat 5.2 g25.8%

Trans Fat 0 g

Cholesterol 14 mg4.7%

Sodium 941.2 mg39.2%

Total Carbohydrates 31 g10.4%

Dietary Fiber 7.7 g30.9%

Sugars 7 g

Protein 25 g50%

Vitamin A 72.1% Vitamin C 88.5%

Calcium 32.5% Iron 27.6%

*Based on a 2000 Calorie diet


Heat the olive oil in a saucepan and add the tofu to it.
Stir fry for a minute and then add the rock salt, red chillie powder and stir fry till the fat oozes out of the tofu.
Leave to cool.
Chop the cucumber in the middle lengthwise and then cut into roundels.
In a big howl put in the, cooled tofu and the cucumber and add the coriander, rock salt, lime juice and green chilies and mix well.
Break the roasted.
Papad into medium sized pieces and mix it with the tofu cucumber salad just before serving.
Garnish with the grated cheese.
Makes a great evening snack or a meal by itself if you are in the mood for a light, nourishing meal which tingles the taste buds.