Warm Salad with Miso Ginger Dressing
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Serves: 2
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Time: 10-15 Mins
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Ingredients
Veg 1 Cup Tenderstem Broccoli 1 Carrot Julienned 1/2 Cup Green Beans 1/2 Cup Baby Corn 2 Cups Mixed Leaves Dressing 1 TBSP Sesame Oil 1 TBSP White Miso Paste 1 TBSP Grated Ginger 2 TBSP Water Pepper to Taste Tofu 200g Tofu Sesame Seeds Spring Onions |
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Method
Make the dressing by mixing all the ingredients together.
In a Hot Pan, add a spoon of the dressing and then toss in your Vegetables. Cook till soft on the outside and crunchy to bite using half of the dressing to cook in the flavour.
Plate the Leaves with the veg on top and then lay the Tofu on top (You can slice this without cooking or lightly fry the slices in some Sesame Oil).
Pour over remaining dressing and serve with Sesame Seeds and Sliced Spring Onions.
Dig in!
I love to eat this with the mixed leaves as a salad or without the leaves with Brown Rice or Quinoa.
Making this recipe? Post it on Instagram with the hashtag #VeganDeeEats for a chance to be featured on the feed!
Make the dressing by mixing all the ingredients together.
In a Hot Pan, add a spoon of the dressing and then toss in your Vegetables. Cook till soft on the outside and crunchy to bite using half of the dressing to cook in the flavour.
Plate the Leaves with the veg on top and then lay the Tofu on top (You can slice this without cooking or lightly fry the slices in some Sesame Oil).
Pour over remaining dressing and serve with Sesame Seeds and Sliced Spring Onions.
Dig in!
I love to eat this with the mixed leaves as a salad or without the leaves with Brown Rice or Quinoa.
Making this recipe? Post it on Instagram with the hashtag #VeganDeeEats for a chance to be featured on the feed!
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