Home > Healthy vegetarian recipes > Warm salad of fried tofu, broccoli, romanesco and miso

Warm salad of fried tofu, broccoli, romanesco and miso

Name: Warm salad of fried tofu, broccoli, romanesco and miso
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 2
Ingredients: Vegetable oil for frying; 250g firm tofu, cut into 2cm cubes; ½ romanesco (see tip), about 300g, cut into small florets; 250g purple sprouting broccoli; 3 garlic cloves, finely chopped; 2cm fresh ginger, grated; 2 red chillies, finely sliced; 3 tbsp white miso paste; 2 tsp chinese rice vinegar; 2 tbsp soy sauce; Bunch of spring onions, chopped; Handful of fresh coriander leaves, roughly chopped

Published: 31 Jan 14
Updated: 18 Mar 24

This healthy vegan winter salad will brighten up cold days: the romanesco florets bring a unique beauty and crunch to the miso seasoned tofu.

Looking for more healthy vegan dishes for January? Try this warm and nourishing lentil, beetroot and hazelnut salad.

Easy
February 2014

Test kitchen approved

Serves 2
Hands-on time 20 min

This healthy vegan winter salad will brighten up cold days: the romanesco florets bring a unique beauty and crunch to the miso seasoned tofu.

Looking for more healthy vegan dishes for January? Try this warm and nourishing lentil, beetroot and hazelnut salad.

Nutrition: per serving

Calories: 172kcals
Fat: 8.3g (1.2g saturated)
Protein: 14.9g
Carbohydrates: 8.9g (4.6g sugars)
Fibre: 5.5g
Salt: 1.8g

Save recipe

Save

Save recipe Print

Rate

Ingredients

Vegetable oil for frying
250g firm tofu, cut into 2cm cubes
½ romanesco (see tip), about 300g, cut into small florets
250g purple sprouting broccoli
3 garlic cloves, finely chopped
2cm fresh ginger, grated
2 red chillies, finely sliced
3 tbsp white miso paste
2 tsp chinese rice vinegar
2 tbsp soy sauce
Bunch of spring onions, chopped
Handful of fresh coriander leaves, roughly chopped

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat a layer of vegetable oil in a non-stick frying pan, then fry the tofu for 4-5 minutes, turning, until golden on all sides. Drain on kitchen paper.
Steam the romanesco and broccoli in a steamer or colander over a pan of boiling water for 3-4 minutes until just tender.
Meanwhile, heat a little more oil in the pan and gently fry the garlic, fresh ginger and sliced red chillies for a couple of minutes. Add the white miso paste and a splash of cold water. Stir in the chinese rice vinegar and soy sauce.

Toss the just-steamed vegetables into the warm miso dressing with the drained tofu, spring onions and roughly chopped coriander, then serve straightaway.

Recipe from February 2014 Issue

Nutrition

Nutrition: per serving

Calories: 172kcals
Fat: 8.3g (1.2g saturated)
Protein: 14.9g
Carbohydrates: 8.9g (4.6g sugars)
Fibre: 5.5g
Salt: 1.8g

delicious. tips

If you can’t find romanesco, use caulifower florets – quickly blanch instead of steaming.
Make the dressing up to 2 days in advance, store in the fridge in an airtight jar, then reheat before mixing in the freshly steamed veg.
Romanesco is the most unusual of brassicas, its tightly packed, lime green conical florets giving it a slightly alien appearance. It can be used in place of either broccoli or cauliflower as the cooking time is the same.