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Baked Tofu, Broccoli & White Miso Dressing Salad Recipe


Baked Tofu, Broccoli & White Miso Dressing Summer Salad

Image: Adam Guthrie

Miso is made in a few different varieties. White miso is a lighter version and is sometimes referred to as light miso, and is often sweeter and has a shorter fermentation time — perfect for summer salads!

Serves: 2

GF, V, VG

Ingredients

Method

  • Baked Tofu
  • 500g firm tofu, cut into bite-sized cubes
  • 1 head broccoli, cut into large florets
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp chilli flakes
  • 1 tsp salt
  • Dressing
  • ¼ cup fresh lemon juice
  • ¼ cup water
  • 2 tbsp white miso
  • ¼ tsp sesame oil
  • To Serve
  • 100g microgreens
  • 1 tsp white sesame seeds
  • 1 red chilli, sliced
  1. Preheat oven to 200°C and line a baking tray with greaseproof paper.
  2. Mix the baked tofu ingredients in a bowl, place on baking tray and bake until the tofu is golden crisp and the broccoli is dark brown, about 20 min. Remove from the oven and set aside.
  3. Combine the dressing ingredients and stir until the miso is dissolved.
  4. To serve, place tofu and broccoli in a large salad bowl, add the dressing and toss well, then add the microgreens and toss. Top with sesame seeds and chilli slices.



 

Adam Guthrie

Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. Adam shares how to prepare delicious, healthy food for health, energy and vitality. He conducts online healthy eating and wellness programs and gives keynote talks, live cooking demonstrations and cooking classes on the subject of healthy eating and living well.