Updated August 25, 2025

If you’re looking for a light, refreshing, and protein-packed snack or appetizer, these Tofu Salad Cucumber Sushi Rolls are your new go-to! With crisp cucumber strips wrapped around a creamy tofu salad made with vegan mayo, cilantro, red onion, garlic, and a squeeze of fresh lemon juice, they’re as flavorful as they are stunning to serve.

These rolls are perfect for when you’re craving sushi vibes but want to skip the rice or seaweed. The cucumber provides a refreshing crunch that pairs beautifully with the zesty, herb-packed tofu salad. Plus, they’re naturally gluten-free, low-carb, and full of wholesome ingredients.

TOFU SALAD CUCUMBER SUSHI ROLLS

Cook Time: 0 minutes
Prep Time: 25 minutes
Total Time: 25 minutes
Serving Size: 1
Total Servings: 1

Ingredients:

4 English cucumbers
14 oz super firm tofu
1/4 cup cilantro, choppped
2 tbsp red onion, diced
1 garlic clove, minced
2 tbsp vegan mayo
2 tbsp lemon juice
1/2 tsp salt (more to taste)

Directions:

Note: You don’t have to make all the sushi rolls at once—you can prepare the salad ahead of time and make fresh rolls whenever you’d like.

1. Press the tofu for at least 10 minutes.
2. Wash the cucumbers and use a peeler to make thin strips until you reach the seeds. Flip the cucumber and repeat on the other side until you reach the seeds again.
3. Lay out a piece of Saran wrap the length of the cucumber strips. Place the cucumber strips on the wrap with a slight overlap.
4. Sprinkle the cucumber strips with salt and let them sit for 10 minutes.
5. Meanwhile, prepare the cilantro, red onion, and garlic. Add them to a large bowl along with the mayo, lemon juice, and salt.
6. After 10 minutes, pat the cucumber strips dry with a dishcloth or paper towel.
7. Once the tofu is finished pressing, grate it with a grater and add it to the bowl with mayo. Mix everything until well combined.
8. Add about 1/2 cup of the tofu mixture at the bottom end of the cucumber strips. Using the Saran wrap to help, gently pull up the edge and tightly roll the cucumbers, tucking them as you go.
9. Cut the roll into 5–6 pieces.
10. Serve immediately for the best texture, though they can be stored in the fridge for up to a day.