This colourful salad combines crispy tofu and edamame with roasted broccoli, fresh crunchy vegetables and quinoa. It’s tossed in a creamy peanut and miso dressing for a satisfying, flavour-packed meal that’s full of plant-based protein and fibre.
Ingredients (2 servings)
-
- 170 g cooked quinoa
- 200 g broccoli
- 3 small carrots (180 g)
- 200 g red cabbage
- 230 g canned edamame beans, drained
- 200 g firm tofu
- 1 tbsp soy sauce
- 2 tbsp olive oil
- 1 tsp smoked paprika powder
- Salt and pepper
- For the dressing:
- 1 tbso miso paste
- 1 tbsp peanut butter
- 1 tsp honey
- 2 tbsp rice vinegar or lime juice
- 1 tbsp soy sauce
Method
- Preheat the oven to 200°C and line two baking trays with baking paper.
- Cut the broccoli into small florets. Toss with half the olive oil, salt and pepper, then spread over one of the trays.
- Drain the tofu and grate it using a coarse grater. Mix with the remaining olive oil, soy sauce and smoked paprika until evenly coated.
- Spread the tofu over the second tray, keeping it in a relatively thin layer. Add the drained edamame to the same tray, leaving some space between everything.
- Roast the broccoli for around 15-20 minutes, until tender and lightly browned. Roast the tofu and edamame for around 25-30 minutes, stirring halfway through, until golden and crispy.
- Meanwhile, finely slice the red cabbage and grate or julienne the carrots.
- Make the dressing by combining the miso, peanut butter, honey, rice vinegar or lime juice and soy sauce in a small bowl or jar. Whisk or shake until smooth and creamy. Add a little water if needed to reach your preferred consistency.
- Divide the cooked quinoa between two bowls. Add the red cabbage, carrots, roasted broccoli, crispy edamame and tofu. Drizzle with the dressing and toss gently to combine.
Tips & Variations
- Add a little water to the dressing if it’s too thick.
- Top with sesame seeds, chopped peanuts or fresh coriander for extra crunch and flavour.
- Swap quinoa for brown rice or another grain you have available.
