Crunchy Miso Tofu Salad
Ingredients
Tofu marinade
- 1/2 pack of Cauldron tofu
- 2 heaping teaspoons white miso paste
- 1 teaspoon rice wine vinegar
- 1 teaspoon maple syrup
- 4 teaspoons sesame oil
- 1/2 lemon
- 1-2 teaspoons tamari
- Water to loosen
Salad vegetables
- 1/2 small red cabbage
- 2 large carrots
- 5 sprigs spring onion
- 1 red chili
- 1 lime to serve
Dressing
- 2 tablespoons almond butter
- 1-2 tablespoons tamari
- 2 tablespoons rice wine vinegar
- 1 lime, juiced
- 1 tablespoon sriracha (optional)
- Water to loosen
Preparation
Mix the tofu marinade ingredients and marinate the tofu for 15-30 minutes
Cook the marinated tofu by baking at 180°C for 20 minutes or pan-frying until golden
Slice the red cabbage, carrots, and spring onion into noodle-like pieces and place in a large salad bowl.
Finely slice the red chili and add to the bowl.
In a separate bowl, mix all the dressing ingredients, adding water at the end to adjust consistency.
Pour the dressing over the salad vegetables and massage gently.
Top the salad with the cooked miso tofu and serve with a lime wedge.
