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Cucumber Salad & BBQ Tofu

Cucumber Salad & BBQ Tofu Pg. 25.jpg
  • Duration
  • Cook Time
  • Prep Time
  • 6-8Servings


  • 2 (16-ounce) tubs firm silken tofu
  • 1 cup natural kosher low-fat barbecue sauce (or more, if needed)
  • 4 large cucumbers, peeled and julienned into “spaghetti”
  • Juice from 3 medium lemons
  • 1-2 tablespoons extra-virgin olive oil
  • Salt and pepper, to taste


1. Preheat the oven to 425°F. 

2. Cut the tofu into 1⁄2-inch thick strips and blot well between clean tea-towels or several layers of paper towels. Cut the slices into dice. 

3. Stir together gently with the barbecue sauce in a mixing bowl. Let marinate for 15 minutes in the fridge. Transfer to a foil-lined baking sheet or roasting pan and bake for 15 minutes, then stir and bake for another 10 minutes. Let cool. 

4. Place cucumber “spaghetti” in a bowl and drizzle with olive oil, lemon juice and salt and pepper. Mix gently and let sit for 10-15 minutes. 

5. Arrange cucumber “spaghetti” in the bottom of a salad plate and top with the tofu. Garnish with slaw and/or sesame seeds. Serve.

Recipe published in JOY of KOSHER with Jamie Geller Magazine Purim 2014 SUBSCRIBE NOW 

Magazine Purim 2014