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
- 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 – 1.5 C, blanched in salt water
- Beetroot – 1 C, sliced long , steamed [I steamed them in a MW Oven for 5 min]
- Tofu – 1/2 packet or 1/2 C, sliced long
- Olive oil – 1 Tbsp
- Mustard seeds – 2 Tsp [I used yellow mustard seeds]
- Dijon mustard paste – 1 Tbsp
- Red chilli flakes – 1/2 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.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Main
