RECIPE: Salt and Pepper Tofu Salad

Home Hacks | 29 September 2022

An exciting dish from vegan foodie Sarah of @sezzy.brown, this salad is crispy, salty, sweet and oh-so-delicious.

"Tofu gets a bit of shade for being a tasteless wet sponge, but that's why I love it. It's the perfect blank canvas. You can replicate so much with it and it absorbs so much flavour!". Sarah Brown

Salt and Pepper Tofu Salad | Serves 4

Ingredients | Salad

2 cups green cabbage, thinly sliced
1 cup red cabbage, thinly sliced
1 Lebanese cucumber, thinly sliced or ribboned
1/2 red onion, thinly sliced
3 spring onions, sliced
300g extra-firm tofu
1/2 cup cornflour
1 tablespoon sea salt flakes
2 teaspoons cracked pepper
1/3 cup sunflower oil

Ingredients | Dressing

1 lemon, zested and juiced
2 tablespoons maple syrup
1 tablespoon wholegrain mustard
1 teaspoon Dijon musard
1 garlic clove
1/2 teaspoon sea salt flakes

Method

Combine cabbage, cucumber and onions in large bowl, set aside.

In a small bowl, combine cornflour, sea salt and pepper.

Cut tofu into 4cm long, 2cm wide and 1cm thick pieces, then score one side of each.

Dip tofu in cornflour mix, ensuring mixture fills scores.

Bring a non-stick pan to medium-high heat with sunflower oil. Shallow-fry tofu on each side until slightly golden and crispy. Place on paper towels to absorb excess oil.

To make dressing, simply combine all ingredients, leaving lemon zest out.

Assemble your salad starting with a cabbage base followed by tofu.

Top with dressing and lemon zest when ready to serve.