ASIAN MARINATED CUCUMBER SALAD

4- medium Persian cucumbers, (or 1- hot house cucumbers)

8- oz. raw, or braised, cubed, organic, sprouted tofu

½- cup seasoned rice vinegar

2- Tbsp. toasted sesame oil

2- Tbsp. extra virgin olive oil

1/8- cup Bragg’s Amino Acids, (or tamari or soy sauce)

1- Tbsp. coconut sugar, maple syrup, or other sweetener (a pinch of stevia may be used)

2- tsp. raw sesame seeds

In a sealing container or bowl, pour the rice vinegar, sesame oil, sweetener and Bragg’s amino acids or tamari or soy sauce and stir to combine.

Cut cucumbers lengthwise then chop into tiny half moon slices.

Place all the cucumbers into the dressing, then the cubed tofu and seal with the cover.

Gently rock the dressing to coat. Let it sit for 15 minutes and gently, rock again.

Do it one more time before serving to coat evenly.

Serve separately or place on top of your favorite greens as a salad.

Sprinkle with sesame seeds.

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