Warm Tofu Superfood Salad
This is my favourite lunch recipe at the moment! It meets all my criteria: delicious, nutritious and simple!
In the winter we don’t always feel like eating a raw salad, so mixing cooked and raw ingredients together to make a warm salad can be a great way to increase your intake of vegetables, whilst reaping the benefits of raw foods. If you’re new to cooking with tofu this simple recipe really adds flavour and makes it the star of the dish!
This super tasty and easy recipe is gluten-free, with a balance of healthy fats, complex carbohydrates and protein and a sprinkling of superfood seeds to keep you feeling energised during the winter months.
Serves: 1
Ingredients:
Raw organic coconut oil
2 spring onion stalks
2 cloves of garlic
Ducros “mélange malin Volaille” seasoning/spice mix (Salt, mild chili powder (6%), dextrose, black pepper, dehydrated onion (2.8%), turmeric, fennel, flavour enhancer: monosodium glutamate, spices, coriander seed, ginger, nutmeg, potato starch, anti-caking agent: silicon dioxide, MUSTARD seed, CELERI, aromatic plants.) OR a selection of your favourite spices.
2 cups baby spinach leaves
1/2 capsicum (bell pepper)
1 sweet potato
5 cherry tomatoes
1/2 avocado
70g cucumber
Alfalfa spouts
120g Japanese-style tofu
Feta cheese (optional)
Hemp seeds
Pumpkin seeds
Black sesame seeds
Pepper
Juice of half a lemon
Balsamic vinegar
Instructions:
Pre-heat fan-forced oven to 200 degrees celsius (approx. 400°F).
Wash or peel and slice a sweet potato and place on a baking tray lined with baking paper. Season with salt and pepper.
If your coconut oil is solid, melt a tablespoon in a frypan and drizzle over the sweet potato. Ensure it is evenly covered in oil.
Bake in the oven for 30-40 minutes until lightly browned.
Melt 1-2 teaspoons of coconut oil in a frypan on medium heat. Add the garlic cloves (peeled and minced) and the spring onions (diced).
Season the tofu with either a pre-mixed spice mix (such as the Ducros “mélange malin Volaille” seasoning) or your own selection of individual spices on both sides and add to the frypan for 10 minutes, turning half way, once it has browned.
While the warm ingredients are cooking, wash and chop the raw salad ingredients into bite-sized pieces and add to your serving bowl. Squeeze lemon juice over the salad.
Once cooking is finished, dice 120g of the tofu and 120g of sweet potato and add to the salad. I also like to include the cooked spring onions for added flavour.
Add a sprinkling of pumpkin seeds, hemp seeds and black sesame seeds over the salad for added crunch and micronutrients. Optionally, top with a sprinkling of feta cheese or skip this step for a dairy-free version.
Rince and place a handful of alfalfa sprouts on the top of the salad.
Drizzle 1-2 tablespoons of balsamic vinegar according to your taste and mix well.
Bon appétit!