Sweet Ginger Tofu Summer Berry Salad Vegan recipe

Sweet Ginger Tofu Summer Berry Salad

Prep 5 mins
Cook 10 mins
Serves 2

Cauldron Sweet Ginger Tofu and tart, summer berries, brought together with a little balsamic vinegar – a taste of summer on a plate!


1 block of Cauldron Sweet Ginger Organic Tofu, drained, reserve the marinade
1 tbsp olive oil
200g of ripe berries such as blackberries, raspberries, white and red currants
A handful of ripe heirloom tomatoes, thinly sliced
3-4 handfuls of pea shoots
3 tbsp croutons

For the Salad Dressing: (in a jar, with lid to shake)
3 tbsp reserved marinade
2 tbsp olive oil
1 tbsp balsamic vinegar or 1 tbsp pomegranate molasses + 1 tbsp white wine vinegar
Small bunch of fresh mint, chopped


  1. Cut the Cauldron Sweet Ginger Organic Tofu into small triangles and fry in the olive oil for 4-5 minutes until golden brown.
  2. Prepare the dressing by combining all of the ingredients well in a small bowl.
  3. Add the berries to the tofu and cook for 1 minute then add a little dressing and heat over a low heat for a further 2 minutes. Add the tomato slices to gently heat.
  4. Arrange the pea shoots and croutons on three serving plates and top with the tofu, berries and dressing as required.