Served warm with thick slabs of mustard-coated tofu, this is the sort of salad that will fill you up.
By Preethi Vemu
Mustard Girdled Tofu, Beet and Cauliflower Salad
Prep Time
Cook Time
Total Time
Served warm with thick slabs of mustard-caoted tofu, this is the sort of salad that will fill you up.
Author: Preethi Vemu
Recipe Type: Main
Serves: 1
Ingredients
- Cauliflower florets – 1.5 C, blanched in salt water
- Beetroot – 1 C, sliced long , steamed [I steamed them in a MW Oven for 5 min]
- Tofu – ½ packet or ½ C, sliced long
- Olive oil – 1 Tbsp
- Mustard seeds – 2 Tsp [I used yellow mustard seeds]
- Dijon mustard paste – 1 Tbsp
- Red chilli flakes – ½ Tsp
- Salt – to taste
Dressing
- Honey – 2 Tbsp
- Lemon juice – 1 Tbsp
- 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.
