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Teriyaki root vegetable salad with crispy tofu

Summary Not available
Total Time30 mins
Course: Main Course
Cuisine: Japanese
Diet: Vegan
Keyword: 10-30 min, Healthy Vegetarian Recipes
Person: 2
Calories: 454kcal

Materials

  • 1 tbsp soy sauce
  • 2 tbsp clear honey
  • 1 tbsp sesame oil
  • 1 tbsp wine vinegar
  • 1 tsp cornflour
  • 2 garlic cloves crushed
  • 125 g tofu cut into 2cm/¾in cubes and patted dry with kitchen paper
  • 1 tbsp olive oil
  • 1 tbsp cornflour
  • 300 g celeriac julienned
  • 2 carrots julienned
  • 1 parsnips julienned
  • 100 g kale stems removed and leaves torn
  • 1 tbsp sesame seeds
  • 1 tsp salt

Instructions

  • Preheat the oven to 200C/180C Fan/Gas 6 and put a baking tray on the middle shelf to heat up
  • To make the dressing, whisk all of the ingredients together in a small saucepan, then bring to the boil
  • Cook for 2 minutes until thick and glossy, then remove from the heat and leave to cool
  • Put the tofu in a large bowl, add 1 tablespoon of the dressing and drizzle over the olive oil
  • Stir to coat
  • Sprinkle over the cornflour, stir again, then tip onto the preheated baking tray
  • Roast for 25 minutes, turning halfway through cooking
  • Meanwhile, tip the vegetables into a large bowl, add a pinch of salt and massage together for a couple of minutes – this helps to soften them, and in turn soak up more dressing
  • Once the vegetables are soft, pour in 3–4 tablespoons of the dressing and toss to coat
  • Divide the salad between 2 serving bowls, top with the crispy tofu and sprinkle over the sesame seeds

Notes

No extra notes

Nutrition

Sodium: 1887mg | Calcium: 259mg | Vitamin C: 92mg | Vitamin A: 15186IU | Sugar: 28g | Fiber: 10g | Potassium: 1245mg | Calories: 454kcal | Saturated Fat: 2g | Fat: 17g | Protein: 10g | Carbohydrates: 70g | Iron: 4mg