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
From ‘chef of genius’ to ‘creator of the classiest curries in the City’ and in 2014 ‘BBC Food Personality of the Year’ this Mumbai-born Parsee chef has been called all manner of good things, but the Chef Patron of Cafe Spice Namaste, Mr Todiwalaʹs Kitchen, Assado, and The Park Café in Victoria Park East still has his feet very much on the ground...running.
These yoghurt kebabs are absolutely delicious and are easy to make with simple everyday ingredients.
Rich festival themed tropical dessert recipe!
Chef Anand was one of the first writers to create and write Indian recipes catering for the health-conscious
Chef Anand was one of the first writers to create and write Indian recipes catering for the health-conscious
Chef Patron of the highly acclaimed Benares restaurant in London, Atul Kochhar rose to fame as one the first Indian chefs to win a coveted Michelin star.Chef Kochhar, aBritish based chef, restaurateur and television personality, is one of the most critically acclaimed chefs in Britain for his take on modern Indian cuisine.
