Kale and Ancient Grains Salad with Citrus Marinated Tofu Vegan recipe

Kale and Ancient Grains Salad with Citrus Marinated Tofu

Cook 45 mins
Serves 4

The uplifting citrus and chilli flavours of the marinade compliment the wholesome mix of grains and pomegranate seeds to make this dish a nutritious and flavoursome lunch or dinner, the perfect balance of protein and fibre. Best served warm!

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Ingredients

200g Cauldron Organic Tofu, drained and pressed for 30 minutes, cut into rectangles, approximately ½cm thick
1 tbsp rapeseed oil
250g kale

For the Marinade:

3 tbsp fresh orange juice
1 tsp root ginger, finely chopped
1 clove of garlic, crushed
2 tbsp agave nectar
2 tsp Sriracha
1 red chilli, finely diced
1 tsp lemongrass, finely chopped
2 tbsp rice wine vinegar
2 tbsp light soy sauce
Zest of 1 lime

For the Ancient Grains:

250g freekeh, cooked in vegetable stock
100g amaranth, cooked in vegetable stock
1 shallot, cut into rings
1 clove of garlic, crushed
1 tbsp rapeseed oil
1 tbsp golden flax seeds
75g pomegranate seeds
Ingredients for the Dressing
1 tbsp olive oil
3 tbsp fresh orange juice
1 tbsp rice wine vinegar
1 tbsp brown sugar
Zest of ½ lime
Small bunch of basil, finely chopped
1 tsp nigella seeds

Method

  1. Combine the ingredients for the marinade in a bowl, add the sliced tofu and ensure it is well submerged. Cover and refrigerate for 30 minutes.
  2. Meanwhile, cook the freekeh and amaranth in vegetable stock as per pack instructions, drain and put to one side.
  3. Combine the ingredients for the dressing and put to one side.
    Preheat the oven to 200°C/400°F/Gas Mark 6 and lightly grease a baking sheet.
  4. Gently fry the marinated tofu for 3-4 minutes until starting to brown, place on the baking sheet and cook for 10-15 minutes occasionally basting with the remaining marinade.
  5. Fry the shallot and garlic in the rapeseed oil for 2-3 minutes until golden and add to the grains along with the flax and pomegranate seeds and the dressing. Season to taste.
  6. Steam the kale for 4-5 minutes until cooked, season to taste.
  7. Divide the kale between 4 plates and make into a round shape. Use a timbale tin or other suitable round container to shape the ancient grains into a circle approximately 2cm deep to cover the kale (reheat in the microwave if necessary).
  8. Top with the citrus marinated tofu and drizzle over any remaining dressing.

Serving suggestion: enjoy with slices of fresh mango

Nutritional claims :

  • Low in saturated fat
  • Source of fibre
  • Source of protein

The uplifting citrus and chilli flavours of the marinade compliment the wholesome mix of grains and pomegranate seeds to make this dish a nutritious and flavoursome lunch or dinner, the perfect balance of protein and fibre. Best served warm!