Japanese-style tofu salad with carrot and miso dressing

Author: Caroline Trickey - BSc (Physiology and Biochemistry), BNutrDiet

Photographer: John Paul Urizar

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This filling lower-carb vegetarian meal is easily thrown together — and do try out the tasty carrot and miso dressing on your own favourite salad combo.

Serves: 4

Time to make: 15 mins

Hands-on time: 15 mins

Ingredients

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Salad
225g Hokkien noodles
1 head buttercrunch lettuce leaves, rinsed and dried
1 medium avocado, thinly sliced
8 baby cucumber, sliced lengthways
250g cherry tomatoes
4 red radishes, sliced
1 cup edamame beans
1 tablespoon toasted sesame seeds
400g honey-soy tofu
Carrot and miso dressing
1 small carrot, finely chopped
1 tablespoon white miso
1 tablespoon white or rice wine vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons honey or maple syrup

Instructions

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1 Pour boiling water over the Hokkien noodles and set aside for 5 minutes.

2 Slice and arrange salad vegies, edamame, sesame seeds and tofu in bowls. Drain and add the noodles.

3 Place all dressing ingredients and 2 tablespoons of water in a food processor and blend until smooth. Drizzle over salad and garnish with sesame seeds.

Nutrition Info (per serve)

Calories 475 cal

Kilojoules 1996 kJ

Protein 23.2 g

Total fat 27.5 g

Saturated fat 4.6 g

Carbohydrates 27.9 g

Sugar 10.8 g

Dietary fibre 12.9 g

Sodium 644 mg

Calcium 399 mg

Iron 5.1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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