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
