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lashes girly
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Monday 02 November 2026 20:39:37 GMT
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ROASTED CABBAGE, SOY BAKED TOFU, & CRISPY RICE SALAD with GINGER CORIANDER TAHINI DRESSING. Umami, on umami on umami. Basically a fully loaded, incredibly addictive salad. It’s delicious as is, but also with some pickled cucumber, or ginger for that sweet sharpness. See my quick recipe in the comments! You could also add some diced mango for sweetness, and cucumber for freshness - have a play! INGREDIENTS (serves 2) 280g extra firm tofu, patted dry, roughly torn into bite-sized pieces 2 garlic cloves, grated 1/2 tbsp + 1 tsp soy sauce 1 tbsp corn flour 1 tsp black sesame seeds 1 small/medium savoy cabbage, core removed, finely sliced 225g leftover cooked basmati rice (ideally refrigerated overnight or at least 2 hours) 2 tsp sesame oil 125g frozen edamame (or ready-cooked) Salt and olive oil Coriander ginger tahini dressing: 20g coriander 1 garlic clove 2 tbsp tahini 10g ginger, peeled 1 tsp white miso 1 tbsp extra virgin olive oil 1 lime juiced Preheat the oven to 200C fan (220C conventional). Mix the cabbage with a good pinch of salt, and drizzle of olive oil (enough to just coat). Spread on a large flat baking tray. In a mixing bowl, mix the tofu, with minced garlic, 1/2 tbsp soy sauce, 2 tsp olive oil. Add the corn flour and sesame seeds and carefully mix through until evenly coated. Spread on a small baking tray. Bake the cabbage and tofu for 25 minutes or until lightly caramelised, and golden brown/crisp. Mix the rice with sesame oil and 1 tsp soy sauce, spread evenly on a flat baking tray and bake for 20 minutes, or until crisp and golden brown, tossing halfway through to evenly cook. Leave to cool. Meanwhile make the dressing by blending the ingredients together with 2-3 tbsp water until smooth. Blanch and refresh the frozen edamame (cook in boiling water for 2 minutes, then place in a bowl of iced water). Remove the outer skin (press and squeeze one side and the skin should slide off). Toss the cabbage, tofu, edamame and rice together. Mix in the dressing. Serve with a drizzle of chilli oil if desired and some quick pickled cucumber. #cabbage #salad #nutritious #plantbased #recipes
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