as the weather gets colder put some zing into mealtimes with this flavourful salad
Prep | 15 mins
Cook | 5 mins
Serves | 4
Mindfulness Factors | quick & easy | healthy – part of your ‘5 a day’ | plant-based | vegan | 20 minute meal
INGREDIENTS
1tbsp ground nut oil
1x large block of firm or extra-firm (preferable) Tofu (approx 400g), drained, dried and cut into 1 inch cubes
2 packs of 300g quick-to-cook udon noodles
Thai-inspired Salad:
3 mixed apples, thin-sliced
3 kiwis, thin-sliced
3 peaches, thin-sliced
1 lemon, juice and zest of
Thai Lemongrass Dressing:
2x lemongrass sticks, peeled and minced (tender bits only)
1tsp ground turmeric
4tbsp low-sodium soy sauce
2tbsp fresh lime juice
1tbsp maple syrup
1tsp chilli flakes
1tbsp fresh ginger, minced
Garnish:-
Large handful of fresh coriander, leaves-only, rough-chopped
Small handful of cashews, rough-chopped
METHOD
Whisk the dressing ingredients then set aside. Gently toss the salad in a large bowl and store in the fridge.
Heat the nut oil in a large non-stick frying pan on medium heat, add the tofu and cook for two-and-a-half mins each side. Press down while it cooks. At the same time, add the noodles to a pan of boiling water for a couple of minutes. Drain then toss in half the marinade.
Portion out the noodles and tofu then top with the salad. Drizzle with dressing then scatter over with a generous handful of coriander and chopped cashews.
Enjoy!
MisterRands
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