We've been talking recipes on Twitter and the wonderful photographer Helen Jermyn asked, "How about recipes that turn bland blubbery tofu into something edible?"
This sounds like just our sort of challenge.
Tofu can be very difficult to get right. Our secret: roast the stuff. The roasting firms up the tofu and makes it very moreish. And to take it beyond "edible" into "wow": toss it in all in a refreshing salad with a punchy sesame vinaigrette.
We've converted many a skeptical tofu eater with this salad. It also looks very colourful and is nutritious too. But will in convince Helen? We await her review with bated breath!
If you're inspired by our tofu technique, do look into our upcoming vegan cookery courses for other ideas about how to work with tofu and other great vegan ingredients.
Roasted Tofu, Watercress and Carrot Salad with Sesame Orange Dressing
This salad is one of our favourites from our Green Seasons Cookbook.
Dietary: vegan, gluten free
- 227g tofu, cubed
- 3cm piece of ginger, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 1 tbsp tamari
- 1 tbsp sunflower oil
- 1 medium carrot, peeled and ribboned
- 1 bunch of watercress, washed
- 5 tbsps orange juice
- 1 tbsp toasted sesame oil
- 1 tbsp sesame seeds
- 1/4 tsp maple syrup
- Pre-heat oven to 200°C/Gas 6.
- Combine the tofu, ginger, garlic, tamari and sunflower oil in an oven proof dish and roast until golden, approximately 25 minutes.
- Put the carrot ribbons into a pan of boiling water and blanch until they are just starting to soften, approximately 30 seconds, then rinse in cold water and set aside.
- Mix together the ingredients for the dressing.
- Combine the cooled carrots with the watercress and divide between 2 plates.
- Share out the tofu between the plates and then drizzle over the dressing. Eat at once.
Tamari is a naturally fermented dark, strong flavoured soya sauce, which is wheat free.