Warm salad of fried tofu, broccoli, romanesco and miso
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.
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
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.
Nutrition
- 172kcals Calories
- 8.3g (1.2g saturated) Fat
- 14.9g Protein
- 8.9g (4.6g sugars) Carbs
- 5.5g Fibre
- 1.8g Salt
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