recipe
Chopped power salad
This delicious recipe is referenced in We Who Hunt The Hollow. It’s one of Geema’s favourite meals, and Priscilla makes it for her on her first night back at home base: miso-roasted tofu cubes sprinkled with sesame seeds, on a heap of crunchy salad. This vegan meal is great on a warm summery day!
Recipe is adapted from Ohmyveggies
Ingredients
Dressing:
3 Tbsp almond butter
1 Tbsp white miso paste
1 Tbsp maple syrup
1 Tbsp cider vinegar
1 Tbsp tamari or soy sauce
3cm piece of ginger, peeled & grated
½ tsp sriracha sauce
Salad:
300-400 gm package of extra-firm tofu, pressed for 30 minutes and cut into cubes (I use this one from Woolies)
1 head cos lettuce, chopped
1 cup purple cabbage, shredded
1 carrot, shredded
1 red pepper, diced
½ cup sliced spring onions
½ cup coriander leaves
⅓ cup cashew pieces
1 –2 Tbsp sesame seeds
Instructions
Dressing:
Whisk all the ingredients together in a small bowl. If it’s too thick, you can whisk in 1-2 Tbsp of water, until it reaches a smooth, pourable consistency.
Salad:
Preheat oven to 200°C. Put the tofu cubes in a large bowl. Drizzle them with 2 tablespoons of the dressing and toss gently to coat. Transfer the tofu to a baking-paper-lined tray and bake for 35–40 minutes, stirring halfway through the baking time, or until the tofu is just beginning to brown on the edges. Remove the tray from the oven, drizzle the tofu with another tablespoon of dressing, and use a spatula to toss the tofu in the sauce, making sure every piece is coated.
Toss the lettuce, cabbage, carrot, red pepper, spring onions, coriander, cashews and sesame seeds in a large bowl. Fold in the tofu. You can either toss the entire salad with the remaining dressing at this point or divide the salad into bowls and drizzle the dressing on top.