This is one of my favourite ways to make tofu. Marinating it in a strong vegan chicken (or veggie) stock overnight gives it a delicious flavour that is milder than my usual marinades, but unbelievably moreish. Once baked, the tofu takes on a dry and crunchy texture that pairs perfectly with a rich dressing.

In this salad, cos lettuce and red cabbage form a fresh base for the spicy peanut dressing, which is complemented by fresh cucumber, herbs and flavoursome tofu. Slivered almonds and toasted white sesame round it all off with essential crunch, bringing you a salad that is light, fresh and filling.

SERVES 4

Ingredients

Spicy peanut dressing

Makes 200ml

  • 2 tbs peanut butter (see note)
  • 2 tbs sriracha or sambal oelek
  • 2 tbs soy sauce
  • 1 tbs rice vinegar
  • 1 tbs toasted sesame oil
  • 1 tbs maple syrup
  • 1 garlic clove, crushed
  • 1 tsp grated fresh ginger

Tofu croutons

  • 2 vegan chicken bouillon cubes (enough to make 4 cups/1 litre)
  • 2 cups (500 ml) water
  • 1 tbs soy sauce
  • 1 block tofu, pressed and cut into 1cm cubes

Salad

  • 30g slivered almonds
  • ¼ red cabbage, very finely sliced
  • 1 head cos (romaine) lettuce, leaves washed, spun dry, and diced
  • 1 Lebanese (short) cucumber, halved, seeds scraped, and cut into half-moons
  • 3 spring onions (scallions), sliced
  • 1 tbs toasted white sesame seeds
  • small handful coriander (cilantro), roughly chopped

Method

  1. To prepare the tofu, dissolve the bouillon cubes in the water. Add the soy sauce and stir to combine. Place the cubed tofu in a large, flat-bottomed dish. Pour over the stock and soy sauce marinade, cover, and place in the fridge to marinate overnight or for at least a few hours.
  2. Preheat the oven to 180–200˚C. Place the tofu on a baking tray and bake for 20 minutes, tossing halfway through cooking time. If your almonds aren’t already toasted, add them to the baking tray for the final 5 minutes of cooking.
  3. To prepare the salad, combine the cabbage and lettuce with half the dressing. Toss to combine, then add the cucumber, spring onions, sesame seeds and most of the coriander and lightly toss again.
  4. To serve, place half the salad on a serving platter. Top with half the tofu and almonds and a drizzle of dressing. Repeat with remaining salad, tofu, almonds and dressing, then top with reserved coriander. This is best served when the tofu is still warm.

Notes

For this recipe, you want peanut butter that’s a pourable consistency.

If you can’t do nuts, swap the peanut butter in the dressing for tahini and the almonds for pepitas (pumpkin seeds)

This is an edited extract from Epic Salads by Jessica Prescott published by Hardie Grant Books. Photography: Rochelle Eagle.

© Prevention Australia
First published:
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