Sweet Ginger Tofu Japanese Salad Vegan recipe

Sweet Ginger Tofu Japanese Salad

Prep 15 mins
Cook 5 mins
Serves 2

This flavour packed warm salad has lovely citrus and ginger notes with sweet butternut squash and peppery rocket. A lunch or teatime treat.


1 Block Cauldron Sweet Ginger and Tofu, reserve marinade when draining, cut into triangles
1 tbsp sunflower oil
1 tbsp soy sauce
2 tbsp Mirin
1 tbsp yuzu or orange juice
70g bag of wild rocket, washed and ready to eat
4 spring onions, sliced
1 red chilli, diced (optional)
1 medium butternut squash, peeled and cut into 1cm cubes and roasted until golden
2 tbsp toasted pine nuts
1 bunch of fresh coriander, chopped
Salt and black pepper to taste


  1. Cut the Cauldron Sweet Ginger and Garlic Tofu into approximately 3cm x 1cm strips. Preheat the oil and gently pan fry for 3-4 minutes until golden brown.
  2. Make a salad dressing by combining the Cauldron Sweet Ginger and Garlic marinade (approximately 4 tbsp) with the soy sauce, mirin and yuzu.
  3. Toss the rocket, spring onions, chilli, butternut squash and Tofu in the salad dressing, arrange on a serving platter and scatter the toasted pine nuts and coriander over. Season to taste with salt and freshly ground black pepper.