Food
Tofu Miso Kale Salad
Sunrise Soya Foods, 18 Nov, 2019
Vegetarian Recipe by Sunrise Soya Foods
INGREDIENTS
- 1 pkg Soyganic Smoked Tofu Original sliced into medium sized cubes
- 1 bunch kale, stems removed
- 2 tbsp olive oil
For the dressing:
- 1/3 cup extra-virgin olive oil
- 3 tbsp lemon juice
- 1 tsp lemon zest (optional)
- 1 tbsp miso paste
- 1 clove garlic, minced
- 2 tsp stone-ground mustard
- 1 tbsp maple syrup
- Pinch of pepper
- Pinch of salt
PREPARATION
- In a bowl whisk together all the dressing ingredients.
- Remove stems from kale, and slice thinly, place in a large bowl. Add two tablespoons of olive oil over the kale and massage the salad with your hands (this enhances kale’s flavour and softens the leaves).
- Toss with the dressing and the sliced tofu and serve.
MORE Food ARTICLES
This recipe brings together two of my favourite ingredients – chocolate and pastry.
They had a strange crunch to them that I soon figured out was fried lentils (in this case white urad dhal) so I have added these and a little more right at the end as peanuts, but if you don’t fancy them then just leave them out.
Anjali Pathak is an exciting talent in the spice arena with a fun-loving and warm character. Having learnt the basics of Indian cookery from a young age, Chef Pathak has stepped out of her heritage and works with spice and flavours from across the globe.
Tiger Prawns with Mustard seeds, Curry leaves and fresh Red Chili to be served with salad/bread as an option
Serve with greens, half a lemon and the Dijon mustard-yogurt sauce (For the sauce; sauté the garlic, let it cool and mix with whisked yogurt, remaining half of the Dijon mustard, coriander, mayonnaise and lemon juice, check for seasoning).
Chef Jolly’s signature recipe which was crafted after his culinary travels and cooking with Nawab Mehboob Alam Khan of Hyderabad
