Looking for a hearty yet refreshing salad that packs a protein punch? This vibrant bowl combines Green Cuisine’s Smoked Tofu Cutlet with tender vegetables and a uniquely creamy, “cheesy” dressing that makes you forget it’s completely plant-based. The smoky notes of the tofu cutlet add depth to this colourful ensemble, while the kabocha squash-based dressing brings a rich, velvety element that ties everything together. Perfect for meal prep or a satisfying lunch, this recipe proves that healthy eating doesn’t mean compromising on flavour.
Ingredients for salad:
1 Pack GC Smoked Tofu Cutlet
1 Head of Butter Lettuce
3 Small Yellow Potatoes
1 English Cucumber
2 Carrots
A few slices of Pickled Jalapeños
Ingredients for dressing:
1/4 of Kabocha Squash
1 tsp Salt
1 Tbsp Olive Oil
1 tsp Balsamic Vinegar
1 tsp Garlic Powder
3 Tbsp Tahini
2 Tbsp Jalapeño Brine
2 Tbsp Nutritional Yeast
























Preparation:
- Boil the potatoes until soft.
- Steam the kabocha squash until tender for the dressing.
- Steam or boil the carrots until just tender enough to slice, keeping them slightly crisp.
- Slice the cucumber, carrots, pickled jalapeño and tofu thinly and place in a bowl.
- Roughly tear up the lettuce and add it to the bowl.
- Peel and cut the soft potatoes and add them to the bowl.
- For the dressing, scoop the tender kabocha squash flesh into a container.
- Add all the dressing ingredients and mash into a smooth paste.
- Add a splash of water if needed to reach desired consistency. Mix until smooth.
- Enjoy the salad with this creamy, cheesy dressing.

This salad is more than just a combination of ingredients—it’s a testament to how plant-based eating can be both satisfying and exciting. The contrast between the smoky tofu cutlet, tender vegetables, and the creamy, umami-rich dressing creates a symphony of flavours that will keep you coming back for more. Whether you’re a longtime vegan or just exploring plant-based options, this recipe shows how simple ingredients can transform into something extraordinary!