Smashed Cucumber Pasta Salad

⭐️ Why You Should Try It

• A refreshing fusion dish. This plant-based dish combines Chinese-inspired cucumber salad with pasta and smoky baked tofu for exciting textures and flavors! It’s tangy, salty, a bit sweet, and slightly spicy!
• Maximum flavor and crunchiness. Cucumbers are first salted and then squeezed to remove as much water as possible. This extra step prevents a watery salad and allows the cucumbers to absorb as much flavor as possible from the dressing. The result? BIG flavor and plenty of crunchiness!
• Simple and versatile. There is nothing complicated about making this salad. It consists of 3 simple steps. First, bake the tofu until it’s chewy and crispy. Then, smash the cucumbers and toss them with the dressing. Lastly, cook the pasta and mix everything together in a bowl. That’s it! The salad is ready to serve!

🥒 Ingredient Notes

Here is what you will need to make this salad:

• Cucumber – I recommend using Persian or English cucumbers as their skin is thinner. Ensure your cucumbers are as fresh as possible for optimal taste and texture.
• Salt – To salt the cucumbers and remove excess moisture.
• Garlic
• Ginger – For a citrusy and spicy aroma. Pick fresh roots that have smooth and firm skin for optimal flavor.
• Soy sauce – To add saltiness and plenty of umami to the dressing. For a gluten-free option, use coconut aminos.
• Vinegar – You can use white rice vinegar or regular white vinegar.
• Toasted sesame oil – For a nutty aroma. Do not omit it as it brings a ton of flavor to the dressing.
• Sugar – To balance the tanginess and saltiness. Feel free to use maple syrup to keep this salad refined sugar-free.
• Sesame seeds – You can use raw or toasted sesame seeds.
• Gochugaru – Gochugaru is a type of hot pepper flake. It is often used in Korean cuisine, in the preparation of kimchi for example. You can replace it with red pepper flakes.
• Fusilli pasta – Or any other type of short pasta such as penne, farfalle, or macaroni. Gluten-free pasta works great too.
• Cilantro – For freshness. Alternatively, you can add parsley, Thai basil, or chopped scallions.
• Red onion – Optional, thinly sliced red onion adds an extra layer of crunch.

Then, for the tofu crumbles, you will need the following:

• Tofu – Use firm or extra firm tofu. If using firm tofu, press it between a few sheets of kitchen paper towels to remove some moisture.
• Smoked paprika – For a smoky aroma. If you don’t have smoked paprika, feel free to use regular paprika.
• Soy sauce – For saltiness.
• Oil – Any neutral oil works. It helps the tofu get slightly crispy on the edges.
• Maple syrup – To balance the saltiness.

🥣 How to Make It

1. Make the tofu crumbles

This recipe starts with the baked tofu crumbles. We added these to create more texture and add meatiness to the salad, resulting in a more interesting texture. The crumbles have a texture similar to that of ground meat and are infused with a smoky flavor.

1. Crumble the tofu. Using your hands, crumble the tofu into small chunks of about 1/2-inch. Transfer to a mixing bowl.
2. Toss with the seasonings. Add the smoked paprika, soy sauce, oil, and maple syrup. Using a spoon or spatula, toss well to coat the tofu with the seasonings.

3. Spread on a baking sheet. Line a baking sheet with parchment paper and spread the crumbled tofu into an even layer.
4. Bake. Transfer the baking sheet to the oven and bake for 25-30 minutes, stirring once halfway through baking. The tofu should be golden brown and slightly crispy on the edges. Remove from the oven and set aside.

2. Smash and season the cucumbers

1. Smash the cucumbers. Cut the cucumber in half crosswise. Place the large side of a large knife or cleaver on the cucumber and smash it using the heel of your palm. The cucumber should crack open and separate into 4 parts.
2. Slice them. Next, slice them into 1/2-inch thick slices. Transfer the sliced cucumbers to a large mixing bowl.

3. Salt and let them rest. Sprinkle the cucumber with the salt and toss to coat. Let the cucumber sit for about 15 minutes. This step will help the cucumber release some water and prevent the salad from being watery.
4. Drain. Next, drain the cucumber and press them with your hands to remove as much water as possible. Transfer them back to the mixing bowl.

3. Assemble

1. Make the dressing. To a small bowl, add the minced garlic and ginger. Then, pour in the soy sauce, white rice vinegar, toasted sesame oil, sugar, sesame seeds, and Gochugaru. Stir to combine and dissolve the sugar.

2. Toss the cucumbers with the dressing. Add the dressing to the bowl containing the cucumber and toss to coat.
3. Cook the pasta. Bring a large pot of salted water to a boil. Once boiling, add the uncooked pasta and cook according to the package instructions. Once tender, drain the pasta, rinse under cold water a couple of times, and drain well again.
4. Combine everything. Finally, add the cooked pasta, tofu crumbles, cilantro, and sliced red onions if using, to the cucumbers. Stir well to combine everything.
5. Serve. You can serve this salad at room temperature or chill it in the refrigerator for 3-4 hours before serving.

🥬 Variations

This cucumber salad is versatile and can be easily tweaked to your liking. Here are a few ideas:

• Add extra vegetables: Do you have roasted or sautéed vegetable leftovers in your fridge? Incorporate them into this salad for an extra serving of veggies! Grated raw carrots are also an excellent addition if you are looking to add more color.
• Add nuts: Sprinkle with toasted pine nuts or peanuts for more nuttiness.
• Add protein: While this salad already includes tofu, you can give it a protein boost by adding thinly sliced vegan chicken, sautéed tempeh, or vegan bologna.

💬 FAQ