Tofu and Cucumber Salad with Sesame-Ginger Dressing

• 13 cup reduced-fat vegan mayonnaise
• 1/4 cup unseasoned rice vinegar
• 3 Tbs. minced fresh ginger
• 2 Tbs. toasted sesame seeds
• 4 tsp. tamari or low-sodium soy sauce
• 2 tsp. mirin (rice wine)
• 1 1/2 tsp. sugar
• 1 16-oz. pkg. soft tofu, drained
• 3 Japanese cucumbers, 1 English cucumber, or 2 garden cucumbers, thinly sliced
• 1 avocado, halved and sliced
• 2 oz. daikon radish sprouts, trimmed
• 6 green onions, thinly sliced
• 4 tsp. veg furikake seasoning, such as Eden Shake

1. To make Dressing: Blend all ingredients in blender 1 minute.
2. Chill.
3. To make Salad: Cut tofu into 12 rectangular slices.
4. Lay 3 slices of tofu, overlapping slightly, on each of 4 plates.
5. Arrange cucumber slices around tofu, and fan avocado slices on plates.
6. Scatter sprouts, then green onions over vegetables.
7. Drizzle Dressing over Salad.
8. Sprinkle with furikake.

mayonnaise, rice vinegar, fresh ginger, sesame seeds, soy sauce, rice wine, sugar, soft tofu, japanese cucumbers, avocado, daikon radish sprouts, green onions, furikake seasoning

Taken from www.vegetariantimes.com/recipe/tofu-and-cucumber-salad-with-sesame-ginger-dressing/ (may not work)