Mustard Girdled Tofu, Beet and Cauliflower Salad
- Total Time: 15 mins
- Yield: 1
Description
Served warm with thick slabs of mustard-caoted tofu, this is the sort of salad that will fill you up.
Ingredients
- Cauliflower florets - 1 1/2 C (360 ml), blanched in salt water
- Beetroot - 1 C (240 ml), sliced long , steamed [I steamed them in a MW Oven for 5 min]
- Tofu - 1/2 packet or 1/2 C (120 ml), sliced long
- Olive oil - 1 tbsp (15 ml)
- Mustard seeds - 2 tsp [I used yellow mustard seeds]
- Dijon mustard paste - 1 tbsp (15 ml)
- Red chilli flakes - 1/2 tsp
- Salt - to taste
Dressing
- Honey - 2 tbsp (30 ml)
- Lemon juice - 1 tbsp (15 ml)
- Lemon zest - 1 tsp, optional
- Salt - to taste
- Red chilli flakes - 1 tsp
Instructions
- Heat the oil in a pan, and pour the mustard seeds into it once it heats. Add the Dijon mustard paste to this and sauté for 2 min. Sprinkle the salt and red chilli flakes and then place the tofu slices one by one in this pan.
- Mix carefully to not break the tofu slices and to ensure that all the tofu pieces are coated with the mustard paste. Let this cook on a medium flame for 5 min.
- Plate the steamed beet slices and blanched cauliflower florets along with the mustard girdled tofu. Pour the dressing on top and serve hot.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Salad
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 200
If You Liked This Recipe, You’ll Love These
- Eggplant and Cauliflower Curry with Tofu
- Lemony Chickpea Salad with Spring Onions and Harissa Mustard Dressing
- Grilled Tofu Tacos with Pickled Radishes
- Warm Asparagus Salad with Bacon, Egg, and Hazelnuts
Frequently Asked Questions
What does mustard-girdled mean in this recipe?
The tofu slices are coated in a mustard paste I make by sautéing mustard seeds in oil and then adding Dijon mustard paste. Mix carefully to coat all tofu pieces without breaking the slices, then cook on medium flame for 5 minutes.
How is the beetroot prepared for this salad?
I steam the beet slices — a quick method is 5 minutes in a microwave oven. The beets are sliced long and served warm alongside blanched cauliflower florets.
How is the honey-lemon dressing balanced?
The dressing combines 2 tablespoons honey, 1 tablespoon lemon juice, optional lemon zest, salt, and 1 teaspoon red chili flakes. It is poured over the plated salad just before serving to keep the warm vegetables from wilting.
