Tofu, broccoli and mushroom salad

Name: Tofu, broccoli and mushroom salad
Yield: Serves 4
Ingredients: 1 garlic clove, crushed; 2.5 cm/1 in piece fresh root ginger, finely grated; 45 ml/3 tbsp light soy sauce; 45 ml/3 tbsp tamari soy sauce; 1 garlic clove, finely chopped; 350 g/12 oz chestnut mushrooms, sliced; 4 spring onions (scallions), thinly sliced; 75 g/3 oz/¾ cup pine nuts, toasted; 250 g/9 oz firm, or smoked tofu, drained and cut into bitesize cubes; 250 g/9 oz broccoli, cut into large florets; 15 ml/1 tbsp olive oil; ground black pepper; 1.5 ml/¼ tsp caster (superfine) sugar; 1.5 ml/¼ tsp cumin seeds, toasted and coarsely crushed; 45 ml/3 tbsp Chinese rice wine or dry sherry; 45 ml/3 tbsp Chinese rice wine or dry sherry

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

This bold-flavoured salad combines satisfyingly contrasting textures in the tofu and vegetables. It could be served with buckwheat and a pinch of dried chilli flakes to make a delicious meal.

Ingredients

250 g/9 oz firm, or smoked tofu, drained and cut into bitesize cubes
250 g/

Vegan

Method

Prepare the marinade by stirring all the ingredients together in a jug or pitcher. Place the tofu cubes in a bowl, pour in the marinade, toss to coat and leave to marinate for at least 1 hour.
Meanwhile steam the broccoli for 4–5 minutes, until just tender then refresh under cold running water. Drain well then place in a large bowl.
Heat the oil in a lar

Ingredients

Method

Photos