Sesame Tofu and Greens Salad with Tomatoes and Tahini Dressing

Sesame Tofu and Greens Salad with Tomatoes and Tahini Dressing

Sesame Tofu and Greens Salad with Tomatoes and Tahini Dressing

Getting creative with salads is an absolute pleasure. I love just throwing (not literally) lots of random vegetables into my basket in the green grocers and then deciding what to do with them later.

Last night I wanted to do something with tofu and kale. I also had a handful of beautiful ripe salad tomatoes which I thought would be ideal for adding some colour – so I decided to try out a new salad.

I’m very fond of mixing new salad dressings and also cooking my tofu nice and crunchy with an interesting flavour. So I decided to fry cubes of the lovely stuff in hot sesame oil, turning regularly so all sides became golden and crisp!

Meanwhile, I mixed kale and watercress in a large bowl with the tomatoes, adding a tin of butter beans for some additional substance and texture.

Finally, for the dressing I beat up some tahini, lemon juice, Dijon mustard and oil, to make a slightly sharp, but creamy and nutty dressing which works well over any green leaves.

My rule with salads is – anything goes! I quite often add in whatever ingredients are going, whether it be raw broccoli, pine nuts, avocado, raw carrot, peppers, chick peas… then just make a simple vinaigrette to top it with.

The final dish felt incredibly healthy, wholesome and flavoursome. I hope you like it as much as we did.

Sesame Tofu and Greens Salad with Tomatoes and Tahini Dressing
Serves 2 as a main meal or 4 as a side dish
Preparation/cooking time 20 mins

1 block firm tofu, patted dry with a clean tea towel, then cubed
2 tbsp sesame oil
1 tsp soya sauce

2 handfuls kale, washed and chopped
2 handfuls watercress, washed and chopped
3 salad tomatoes, quartered
1 tin butter beans, drained
1 small red chilli, finely chopped

1 tbsp tahini paste
2 tbsp lemon juice
2 tbsp olive oil
1/2 tsp Dijon mustard
Salt and pepper

1. Heat oil in a large frying pan and fry tofu on a medium-high heat for 10-15 mins, turning regularly so all sides turn crisp and golden brown. Add the soya sauce, mix in well, then set aside.
2. Meanwhile, mix together greens, tomatoes, beans and chilli in a large mixing bowl.
3. In a small bowl, beat together all dressing ingredients.
4. When tofu has cooled, mix it in with the rest of the salad ingredients and then transfer everything onto a nice plate or bowl to serve.
5. Drizzle the dressing over the top and enjoy with fresh bread.


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