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