Miso, Tahini & Tofu Salad

Not too sure about tofu? This vegan salad is so delicious it might just convert you!

Miso, Tahini & Tofu Salad

This vegan salad is healthy, hearty and just perfect on it’s own, however if you happen to be a carnivore this particular dish works beautifully with sliced chargrilled steak.

Ingredients (serves 4)

FOR THE SALAD

  • 1 tablespoon white sesame seeds
  • 2 teaspoons black sesame seeds
  • 200g (7oz) baby asparagus spears
  • 200g (7oz) green beans
  • 200g (7oz) tenderstem broccoli
  • 1 tablespoon groundnut oil
  • 6 large or 12 small oyster mushrooms, thickly sliced
  • 50–100ml (1⁄4–1⁄2 cup) vegetable stock
  • 2 chicory heads, very finely sliced
  • 1⁄2 small red onion, very finely sliced
  • 1 red chilli, finely chopped
  • good handful of coriander leaves, finely chopped
  • small handful of mint leaves, finely chopped
  •  700g (1lb 9oz) firm smoked tofu, cut into thick slices
  • 1 teaspoon sesame oil

TAHINI & MISO DRESSING

  • 1 tablespoon tahini
  • 1 tablespoon sweet white miso
  • 1 tablespoon lemon juice
  • 1 tablespoon sesame oil
  • 2 tablespoons water
  • 1cm (1⁄2 inch) root ginger, peeled and finely grated

Combine in a mini blender and whizz for 1 minute.

Method

  1. Toast the sesame seeds in a dry frying pan over a medium heat until they turn slightly golden and smell toasty. Then set aside to cool. Cut the asparagus, beans and broccoli into equal-sized pieces.
  2. Using the same pan, heat 1⁄2 tablespoon of the groundnut oil over a medium-high heat. Fry the mushrooms for 2 minutes on each side until they are browned. Remove and set aside.
  3. Now add the remaining 1⁄2 tablespoon of groundnut oil and stir-fry the asparagus, beans and broccoli, adding enough vegetable stock to steam-fry until they are cooked, but still all dente. Set aside to cool.
  4. Arrange the chicory, onion, chilli, coriander and mint on a platter.
  5. Finally, brush the tofu slices with the sesame oil, and griddle on a non-stick griddle pan for 1 minute on each side, until they are browned and stripy.
  6. Layer the cooled veggies and mushrooms over the salad, arrange the tofu on top, drizzle with the dressing and sprinkle with the toasted sesame seeds.

Nutrition (per serving) Energy: 385kcal.
Protein: 26.2g. Carbs: 11.6g. Sugar: 5.7g. Fat: 25.6g.

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This recipe was taken from ‘The Louise Parker Method – Lean for Life: The Cookbook’ by Louise Parker, published by Mitchell Beazley, £20 www.octopusbooks.co.uk


Melody Smith

Written by Melody Smith | 17 articles | View profile

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