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Crispy tofu with cucumber with warm flatbread
youryum.com/recipes/crispy-tofu-with-cucumber-with-warm-flatbread · serves 2

Crisp tofu, cucumber salad, warm bread

Warm the flatbread at the end and use it to scoop up crisp tofu, cucumber and the lemony soy dressing.

  • Vegan
  • Vegetarian
  • Dairy free
Maren Ashby in her kitchen, in a dark apron, looking away from the camera
By Maren Ashby · Writes and tests everything here
Published 19 June 2026
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Crispy tofu cucumber salad and warm flatbread
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Prep
15 min
Cook
15 min
Total
30 min
Serves
2
Per serving
598kcal
Effort
Easy

Warm flatbread makes a tofu bowl easier to eat. You can scoop the crisp pieces, fold the cucumber into a soft pocket and catch the dressing before it runs across the plate. Keep the bread warm and pliable, not toasted to a brittle cracker.

The tofu cooks in a wide pan while the cucumber sits in lemon and vinegar. There is enough protein for dinner and no need to cook rice. Warm the bread in the last few minutes so it does not spend the meal cooling on a plate.

Ingredients

Makes 2 servings

Tofu

Cucumber

To serve

Equipment

  • Large non-stick skillet
  • Tea towel
  • Foil

Method

  1. Press the tofu

    Wrap tofu in a tea towel and press it under a heavy pan for ten minutes. Tear it into bite-size pieces. Mix with cornstarch just before the pan gets hot.

  2. Make the cucumber

    Mix cucumber with lemon juice, rice vinegar and spring onions. Leave it without salt. The soy sauce will season the tofu, and the salad should stay firm while the coating cooks.

  3. Fry the tofu

    Heat oil in a wide skillet. Add tofu in one layer and cook for four minutes before turning. Cook another four minutes, then add soy sauce and toss for 30 seconds. The pieces should have dark golden corners.

    Hands turning golden tofu pieces with tongs in a hot skillet

  4. Warm the flatbread

    Wrap the flatbreads in foil and warm them for three minutes in a 180°C oven. Very thin flatbread needs only two minutes. Keep the packet closed until serving.

  5. Serve for scooping

    Arrange tofu, cucumber, mint and sesame on a platter with the warm bread. Spoon a little cucumber dressing around the tofu and leave the rest for dipping. Eat while the crust is still audibly crisp.

Tofu flatbreads cucumber lemon mint soy sauce cornstarch and sesame
Warm bread is the bowl you can fold.

Bread should bend

Flatbread is ready when it bends without cracking at the edge. Foil keeps its moisture in while the oven warms it. Leave it uncovered and the surface dries before the centre is warm, which gives you a wrap that splits as soon as it meets the cucumber.

Do not warm it early. Three minutes is all it needs, and it should go from oven to plate.

A platter is better than a bowl

Keep the tofu exposed on a platter and let people choose how much cucumber and dressing to add. Toss everything together in a bowl and the liquid finds every crisp edge before the first bite.

Nutrition

Per serving, for 2 servings. Estimated from ingredient weights — it moves with the brands and cuts you actually use.

NutrientPer serving
Calories 598 kcal
Protein 28 g
Carbohydrate 64 g
Fibre 8 g
Fat 27 g

Source: Estimated from ingredient weights, USDA FoodData Central

Questions

Can I use gluten-free flatbread?
Yes. Follow the packet warming time because gluten-free breads dry out faster and vary in thickness.
Can I use lettuce leaves instead?
Yes, for a lighter version. Keep the leaves cold and dry, and serve the tofu immediately so they do not wilt.
Can I make the cucumber ahead?
Make it up to two hours ahead and refrigerate. Drain a little liquid before serving if the bowl has filled.
What sauce can I add?
Tahini thinned with lemon and water works well. Keep it beside the tofu rather than pouring it over the crust.

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