Warm salad of fried tofu, broccoli, romanesco and miso
- February 2014
- 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.
- Vegan recipes
- Vegetarian recipes
- 8.3g (1.2g saturated)
- 8.9g (4.6g sugars)
- 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
- 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.
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.
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