an incredibly easy no cooking required recipe! cucumber ribbons are rolled up and filled with a delicious vegan “egg” salad. perfect for hot days and great as a snack, lunch or even for serving at a party.
I love vegan “egg” salad. Seriously, I cannot get enough of it, don’t ask why I just love it. This isn’t the first vegan “egg” salad recipe on the blog. I put out my first one last year and then recently a green “egg” salad. Vegan “egg” salads are so easy to make and so delicious. Then it gets wrapped up in some cucumber ribbons and we have these adorable “egg” salad cucumber roll ups!
Tofu Choice
My go to tofu choice is a firm tofu. It is just the perfect texture for this recipe. If you can’t find that you can use extra firm tofu. In case you didn’t know there are a bunch of different tofu firmnesses, so it is important to use the right one. If you need some tofu help check out this YouTube video I made called Tofu 101. It is a little bit older but the information is still valid and good to know.
Cucumber Ribbons
The magic of these recipes is of course in the beautiful looking roll ups. This is created by using thin pieces of cucumber. All you need is a vegetable peeler. Just peel across the whole cucumber and the result is these beautiful, long, thin strips of cucumber. They are flexible and easy to roll up.
More Tofu Recipes
“Egg” Salad Cucumber Roll Ups FAQ
- Can I make these ahead of time? I personally wouldn’t. I ate these the next day and the cucumber had softened a lot, started to possibly even slightly turn into a pickle. They were still delicious but these are best fresh.
- I don’t want to use cucumber, what else can I do? You can use zucchini, stuff it into baby bell peppers, eat it with a cracker or on bread.
- Why only half an avocado? Honestly, I am not the biggest avocado lover but if you enjoy them use the whole thing!
- What brand vegan mayo do you use? I like Hellmans.
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“Egg” Salad Cucumber Roll Ups
Ingredients
- 1 large English cucumber made into ribbons (about 9 ounces/255g)
- 1 package (14 ounces/397g) firm tofu, cubed into small pieces
- ½ teaspoon turmeric
- ½ avocado (about 2.3 ounces/65g)
- ¼ cup (60g) vegan mayo
- ½ ounce (10g) chives, cut
- 1 tablespoon (5g) nutritional yeast
- ¼ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
Instructions
- In a medium bowl add half of the chopped tofu. Sprinkle the turmeric over it and toss to mix until it turns yellow. Set to the side.
- In a separate larger bowl mash the avocado with a back of a fork.
- Then add in the tofu (both the one with mixed with turmeric and the plain one), vegan mayo, chives, and seasonings. Mix together with a spatula or spoon. Taste it and add any seasonings you like.
- Place in the fridge until ready to fill the cucumber rolls.
- Using a vegetable peeler take your cucumber and make long cucumber ribbons. If you need a visual watch the YouTube video. I usually take the first peel and put it to the side as it is all skin. Once, you get to the middle when it becomes seeds I flip the cucumber over and repeat until I get to the seeds on that side. Any scraps you can snack on or place in fridge.
- Now take 1 or 2 cucumber ribbons, the cucumber ribbons from the middle of the cucumber are a bit thicker so you may only need one, and scoop about 1 to 2 tablespoons of the filling onto the ribbon from top to bottom. It is best to not overfill these. Then use your hands to carefully roll it up.
- Repeat until all the roll ups have been made. I made 11. You may have a little extra “egg” salad left.
- Garnish with more chives, microgreens, salt, and pepper. Enjoy.
Video
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