Meal-Sized Grilled Asparagus and Silken Tofu Salad
You’ll be charmed by this meal salad which showcases silky tofu in a different light than usual. Instead of grilling it, it’s served raw, as a garnish on the plate. An assortment of roasted vegetables, such as radishes, onions and asparagus, gives a boost to the subtle flavour of the plant-based protein. A sharp vinaigrette […]
Ingredients
- 1/4 cup (60 ml) olive oil
- 3 tbsp chives, finely chopped
- 3 tbsp parsley leaves, finely chopped
- 3 tbsp dried black olives, pitted and chopped
- 3 tbsp roasted pumpkin seeds, chopped
- 2 tbsp (30 ml) whole-grain mustard
- 1 tbsp (15 ml) honey
- 1 lemon, zest finely grated and juiced
- 1 lb (450 g) asparagus, trimmed
- 12 small radishes
- 1 red onion, cut into 8 wedges
- 3 tbsp (45 ml) olive oil
- 6 cups (270 g) curly-leaf lettuce, torn
- 1 block (500 g) silken tofu, at room temperature and torn into pieces
- Fleur de sel
Instructions
- In a bowl, combine all of the ingredients. Season with salt and pepper. Set aside.
You’ll be charmed by this meal salad which showcases silky tofu in a different light than usual. Instead of grilling it, it’s served raw, as a garnish on the plate. An assortment of roasted vegetables, such as radishes, onions and asparagus, gives a boost to the subtle flavour of the plant-based protein. A sharp vinaigrette made with chives, pumpkin seeds, black olives and lemon zest creates a welcome contrast to all these delicate flavours. A pleasant, uncomplicated dish.