Rainbow Tofu Salad with Native Herb Tahini Dressing

Rainbow Tofu Salad with Native Herb Tahini Dressing

Serves 2

Salad ingredients:
a handful of brussel sprouts
½ cup carrots
2 cups of baby spinach or mesclun salad leaves mix
1 medium avocado
½ punnet cherry tomatoes
¼ cup freshly chopped coriander 
250g firm tofu 
1 tbsp tamari or soy sauce 
2 tbsp potato starch
1 cup quinoa, cooked

Tahini dressing ingredients:
3 tbsp unhulled  tahini
1 tbsp toasted sesame oil or Australian Olive Oil Infused with Lemon Myrtle & Pepperberry
1 tbsp fresh lime juice
4 tbsp fresh blood orange juice
1 tsp dijon mustard
1 tsp Australian Honey Infused with Lemon Myrtle
3 Pepperberries, crushed
¼ tsp Saltbush
¼ tsp Gubinge (Kakadu plum) powder
Zest of 1 small blood orange 
Salt to taste

Add tahini, Australian Honey Infused with Lemon Myrtle, mustard, orange zest, pepperberries, gubinge powder, saltbush and Australian Olive Oil Infused with Lemon Myrtle & Pepperberry to a bowl and mix with a fork to combine. Add one tbsp of citrus juices (orange and lime) at a time mixing to combine until texture is smooth.

Cut tofu into cubes, then soak it in tamari or soy sauce for a minute or two, turning over in the sauce at least once, then dip in potato starch, lightly coating the tofu.

Lightly fry on a medium-low temperature in 3 tbsp of sesame or Australian Olive Oil Infused with Lemon Myrtle & Pepperberry. Cook for around 8 minutes or until slightly golden, turning tofu in the pan at least once.

While tofu is cooking:
Chop up the brussel sprouts and grill. Proceed to chop the carrots, cut cherry tomatoes in half, finely chop coriander and cut avocado into small cubes.

Mix all ingredients in a large bowl, add tofu, add dressing, toss to combine and serve.

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