We asked Picnic, one of our very favourite vegan cafes in Glasgow, to share one of their favourite springtime recipes with us. This is a delicious and healthy Japanese-inspired baked tofu dish, served with a tasty wasabi & avocado puree, a fresh pickled cucumber salad, and garnished with chilli & spring onions.



Yakitori Tofu with Pickled Cucumber Salad

For the coconut tofu:

  • 450g firm tofu - sliced into chunky squares
  • 1 tbsp olive oil
  • 4 tbsp soy sauce
  • 3tbsp Takitori marinade (or try Nojo's ready made Teriyaki sauce)
  • 3 flax eggs (mix together tbsp flaxseed and 135ml water and leave to thicken for a few minutes)
  • 1 cup plain flour (for coating the tofu)
  • 1 cup panko bread crumbs

For the pickled cucumber salad:

  • 1 cucumber
  • 1 tbsp white wine vinegar
  • 70g caster sugar
  • 2 tbsp dill - chopped
  • 1 red chilli - thinly sliced

To garnish:

  • 1 avocado
  • 2 tbsp wasabi paste
  • ¼ cup coconut cream
  • 1 red chilli - thinly sliced
  • spring onion - thinly sliced
  • handful of mixed salad leaves



Combine the olive oil, soy and yakitori (or teriyaki) sauces in a container together with the tofu. Ensure the tofu is well coated, and marinate overnight or for a few hours in the fridge.

De-seed and slice the cucumber very thinly, then place in a bowl. Combine the vinegar, sugar, dill and chilli, pour over the cucumber and mix together. Leave to stand and pickle in the fridge for 30 minutes.

Preheat the oven to 180°C and line a baking tray with baking parchment. Remove the tofu from the marinade and dip each piece into the flour, then into the flax egg, and finally into the bowl of panko breadcrumbs, flipping until well covered. Place the slices of coated tofu onto the baking tray and bake for 10 minutes. Turn each piece of tofu and drizzle over any remaining marinade, then return to the oven for a further 10 minutes.

While the tofu is baking, make the wasabi puree by placing the avocado, wasabi paste and coconut milk into a food processor and blending until you have a creamy, smooth mixture.

Once the tofu is baked, serve by spreading some of the wasabi puree on to the centre of a plate, then layer with a handful of mixed salad leaves and some pickled cucumber. Place the marinated tofu on top and garnish with some thinly sliced chilli and spring onion.