One of our earliest signature dishes, versions of this crunchy salad have featured in cooking demonstrations and on spa menus around the globe and is a favourite at home. Big on texture, rich in protein, calcium and very alkalising.
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Seared lime tofu with crunchy shoots, nuts and leaves
Ingredients
Scale
200 grams firm tofu, sliced into 3cm x 2 cm slabs
1 tablespoon lime infused olive oil
Juice and zest of 1 lime
100 grams rocket washed, dried
50 grams assorted bean sprouts (mung, snow pea shoots)
¼ Spanish onion, very finely sliced
2 tablespoons raw almonds, roughly chopped
2 tablespoons pepitas (pumpkin seeds)
Dressing
2 tablespoons lime infused olive oil
I dessertspoon mirin (Japanese rice wine)
1/2 lime, zest and juice
½ teaspoon grated ginger
Instructions
- Combine lime oil, juice, zest and add tofu. Allow to marinate at least 30 minutes.
- Heat a skillet and light sear marinated tempeh slices for 3 minutes on either side.
- Whisk dressing ingredients together. Then add rocket leaves, sprouts, onion, nuts and seeds.
- Add seared tempeh and combine gently. Drizzle with a thread of olive oil to serve as desired.