Tofu Summer Salads

Tofu Summer Salads

Prep 30 mins
Serves 4

A platter of light and refreshing summer salads.

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Ingredients

For the Dill and Cucumber Salad:

½ block Cauldron Organic Tofu, drained, pressed for 20 minutes and cut into approx. 2cm dice
1 cucumber, diced into 2cm pieces
For the Dressing
1 tsp sugar
2 tbsp lemon juice
1 tbsp white wine vinegar
1 tbsp vegetable oil
Large bunch of fresh dill, finely chopped

For the Tomato, Tofu and Basil Salad:
½ block of Cauldron Organic Tofu, drained, pressed for 20 minutes and cut into approx 4cmx4cmx1cm dice
2 large, ripe vine tomatoes, sliced
Handful of basil leaves
Balsamic glaze

For the Papaya, Citrus, Tofu and Chilli Salad:

For the marinade:
½ block of Cauldron Organic Tofu, drained, pressed for 20 minutes and cut into 1cmx5cm strips
2 tbsp apple balsamic
1 tbsp vegetable oil
¼ tsp Cayenne Pepper
Pinch of salt and black pepper

For the salad:
1 carrot cut into very thin ribbons (use a vegetable peeler for ease)
½ cucumber, cut into very thin ribbons
½ small/medium papaya, cut into very thin strips
2 spring onions, finely sliced

For the dressing:
3 tbsp fresh orange juice
1 tbsp white wine vinegar
1 red chilli, finely diced
Pinch of brown sugar

For the Raspberry, Tofu and Flax Salad:

For the salad:
½ block Cauldron Organic Tofu, drained and crumbled
Small handful of raspberries
2 handfuls of mixed green salad leaves
1 tbsp flax seeds

For the vinaigrette:
50g ripe raspberries
2 tbsp white wine vinegar
1 tbsp sugar
3 tbsp olive oil
Salt and pepper to taste

For the Miso Glazed Tofu Salad:

For the marinade:
½ block of Cauldron Organic Tofu, drained, pressed for 20 minutes and cut into thin 4cm squares
2 tbsp red miso
1 tbsp Mirin
1 tbsp light soy sauce
2 tbsp vegetable oil
1 tbsp root ginger, finely chopped

For the salad:
½ Chinese lettuce, washed and finely shredded
Bunch of spring onions, finely chopped

For the dressing:
3 tbsp white wine vinegar
1 tbsp olive oil
½ tsp sugar

Method

Dill and Cucumber Salad

  1. Combine all of the ingredients for the salad dressing, drizzle over the tofu and cucumber.

Tomato, Tofu and Basil Salad

  1. Layer the tofu, tomato and basil leaves on a large plate and drizzle over the balsamic glaze.

Papaya, Citrus, Tofu and Chilli Salad

  1. Combine all of the ingredients for the marinade and coat the tofu well. Cover and refrigerate for 20 minutes. Preheat the oven to 200°C/400°F/Gas mark 6.
  2. Combine all of the ingredients for the dressing.
  3. Place the marinated tofu on a lightly greased baking sheet and bake for 10-15 minutes until golden brown.
  4. To make the salad, combine the ingredients and drizzle over the dressing, top with the marinated tofu.

Raspberry, Tofu and Flax Salad

  1. To make the raspberry vinaigrette, blitz the fruit with the vinegar, sugar and oil. Stir in the salt and pepper to taste.
  2. Combine the ingredients for the salad and drizzle over the vinaigrette.

Miso Glazed Tofu Salad

  1. Combine the ingredients for the marinade. Coat the tofu well, cover and refrigerate for 20 minutes.
    Preheat the oven to 200°C/400°F/Gas mark 6.
  2. Place the marinated tofu on a lightly greased baking tray and cook for 10-15 minutes until golden brown.
  3. Combine the ingredients for the dressing and drizzle over the salad leaves. Top with the miso baked tofu.