This was the first recipe I’ve created where I dabbled in formal food photography. I hope to get better at it but bear with me while I practice.This recipe is a really lovely and fresh addition to any meal, or even one by itself.
What you’ll need:
250 g firm tofu cut into bite sized pieces
1 cup pearled wheat (I used IMBO brand)
3 cups water
1 large carrots, spiralized or thinly sliced
1 courgette, spiralized or thinly sliced
2 TBS cornflour
1 lemon, zested and juiced
1 Tsp Maldon salt
½ Tsp Freshly ground black pepper
3 TBS Olive/avocado or sesame oil
1 TBS Poppy seeds
2 Spring onions, chopped
1 Tsp Miso paste
2 TBS Maple syrup
1 TBS red wine vinegar
1 Lime, 2 cheeks cut off, the rest juiced
How to do it:
Firstly, make the dressing. Combine the miso paste, maple syrup, red wine vinegar, lemon and lime juice and 1 TBS of your chosen oil. Whisk until combined and set aside.
Add the IMBO pearl wheat and the water to a saucepan, cook according to packet instructions, about 30 mins. When cooked, rinse with cool water and set aside.
Combine the cornflour, salt, pepper and lemon zest to a bowl. Add your tofu pieces and toss lightly until covered.
Heat your remaining oil in a pan, fry the coated tofu pieces for about 6 minutes. Making sure they are browned on all sides.
In a large salad bowl, place 1-2 cups of your cooled cooked wheat, add your carrot and courgettes, tossing lightly.
Add your tofu pieces and drizzle your dressing over everything. Sprinkle with poppy seeds.
Garnish with lime cheeks and season to taste. Perfect as a light lunch or side dish.