From time to time it’s healthy to step away from a meat protein and consume a vegan dish instead. Daikon Tofu Salad is a perfect example of the lightness most vegan dishes bring… and it’s fairly easy to digest, so dig in and try some of the amazing vegan recipes, you’ll love their freshness!
DAIKON TOFU SALAD
Preparation 10 minutes / Cooking 10 minutes / Serves 2
- 1 medium daikon, washed and peeled
- 1 medium cucumber, washed
- 1/3 small red chilli
- 1/3 small yellow chilli
- 1/3 small green chilli
- 1 tablespoon sesame oil
- 150 grams mushrooms, cleaned and sliced
- 150 grams almond tofu (you can get it in most healthy food stores), sliced
- 1 tablespoon sesame seeds, toasted
- tamarind paste
- freshly squeezed juice from 1 lime
- 1 teaspoon brown sugar
- red chilli flakes
- toasted sesame seeds
- handful coriander, washed
Tamarind is a sticky, sour-tasting fruit that grows in large brown pods on the tamarind tree, a common fruit tree that grows all over Asia and also in Mexico (see photo of pods below). The fruit is removed from the pods and must be separated from the seeds in order to use it. The taste of tamarind fruit is very sour, so whatever recipe you’re making will need sugar or some kind of sweetener.
Cut your daikon and cucumber into noodles, you can do it manually or use a machine to achieve it.
Heat up sesame oil in a pan and throw in mushrooms and almond tofu. Roast for 5-6 minutes until they get a beautiful colour. Mix daikon and cucumber noodles with sliced chilli, add roasted tofu and almonds and sprinkle with coriander and toasted sesame seeds.
For your marinade, mix tamarind paste with sugar, lime and red chilli flakes. Serve together with your salad.
Hope you enjoy!