Coronation tofu salad
Check out our easy vegan coronation salad recipe with smoked tofu, fragrant madras curry powder and sweet mango chutney. Plus this simple salad is low in calories, too
Crispy rice and tofu salad
Serves 2
Easy
Prep:
Cook:
If you’re not following a plant-based diet this tastes really good with a drizzle of Japanese Kewpie mayo over the top
Skip to ingredients
- 300g extra-firm tofu
- 250g ready-cooked brown basmati rice
- 1 tbsp sunflower oil
- ½ tbsp soy sauce
- 2 tsp shichimi togarashi
- 1 tbsp sesame oil
- 200g long-stemmed broccolicut into small pieces
- 1 large or 2 medium carrotsthinly sliced
- 200g radishesquartered
- 200g edamamedefrosted if frozen
DRESSING
Nutrition: per serving
- kcal741
- fat31g
- saturates5g
- carbs61g
- sugars19g
- fibre17g
- protein46g
- salt2.6g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Grate the tofu onto a clean tea towel using the large holes of a box grater. Press to remove as much of the moisture as possible.
step 2
Put the tofu in a large bowl with the rice, sunflower oil, soy, shichimi togarashi and half the sesame oil. Mix until everything is evenly coated. Tip onto a large lined baking tray and bake for 30 mins, stirring occasionally.
step 3
Toss the remaining sesame oil with the broccoli, carrots and radishes. Spread on another lined baking tray. When the tofu has 10 mins remaining, add the vegetables to the oven and cook until lightly charred and tender.
step 4
Remove the rice and tofu, and allow to cool slightly. Add the edamame to the vegetables and cook for 5 mins.
step 5
Combine the dressing ingredients in a small jar or bowl.
step 6
Toss together all the salad elements with the dressing, then divide between bowls to serve.
