Dinner Recipe: Tofu and rocket salad
Many people enjoy eating tofu raw, but it’s even better baked or fried. If you don’t have the time, you can find pre-fried/baked and marinated tofu in health food stores and supermarkets (look out for Cauldron, Nasoya, The Tofoo co, etc.). The cheapest option is to get yourself down to your nearest Chinese store/supermarket that sells a block of firm-looking tofu and pick some up. Drain it by placing the block between two slabs (i.e chopping boards/plates) and leave it for at least ten minutes. Then you can marinate the tofu in your choice of sauce: some people love to dress it in sweet and sour sauce, others in soy, tamari, fajita mix… the choice is endless depending on what flavourings you enjoy! You can fry it straight away but the best recipes involve leaving the tofu for longer.
For the salad
½ packet rocket and spinach salad (or other mixed leaves)
½ block firm tofu (about 120 g cubed)
6 radishes (sliced)
2 tomatoes (sliced)
4 mushrooms (sliced)
½ yellow pepper (sliced)
4 tbsp sunflower seeds
For the dressing:
1 tsp sweet chilli sauce
2 tbsp olive or linseed oil
1 tsp tamari or good quality soya sauce
1 tsp light tahini
1 tsp cider/white vinegar
Sea salt and ground black pepper
1 Mix all salad ingredients together in a serving bowl.
2 Make the dressing by placing all ingredients in a jug and beating together with a fork until smooth and the tahini is fully mixed.
3 Pour dressing over the salad and serve with hummus and wholemeal bread.