Japanese-style tofu salad with carrot and miso dressing
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
- 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
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 475cal
-
Kilojoules 1996kJ
-
Protein 23.2g
-
Total fat 27.5g
-
–Saturated fat 4.6g
-
Carbohydrates 27.9g
-
–Sugars 10.8g
-
Dietary fibre 12.9g
-
Sodium 644mg
-
Calcium 399mg
-
Iron 5.1mg
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.
Photographer: John Paul Urizar
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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