Salads & Sides

15 Nov


After discovering Elsie’s Sushi Salad some time ago I had been meaning to make my own vegetarian version. Today after procrastinating in the supermarket for a good 20 minutes about what to make for dinner it came to me; Tofu Sushi Salad! This recipe is easy to make and unlike regular sushi won’t have you regreting the starchy-carb overload. If you don’t enjoy tofu feel free to omit it or substitute with your favourite meat or seafood.
What you will need:
2 of your favourite tofu steaks, cut into pieces
1 sheet or nori (sushi seaweed) torn into pieces
2 teaspoons toasted sesame seeds
1 cup shredded wombok cabbage
1 cup shredded iceberg lettuce
1 small cucumber, cut into strips
6 small mushrooms, sliced thinly
3/4 cup cooked and cooled white rice
Wasabi Dressing
1/2 cup Japanese mayonnaise
1 teaspoon wasabi paste
1/2 teaspoon crushed ginger
1 teaspoon sesame oil
2 tablespoons of sushi vinegar (white vinegar is fine too)
What to do:
Lightly grill your tofu steaks, allow them to cool before cutting them into pieces. I used a chilli marinated variety of tofu but any type works well in this recipe. Now assemble your salad by combining together the wombok, lettuce, cucumber and mushrooms along with the cooled rice. Top with your tofu pieces, nori strips and sprinkle with the toasted sesame seeds. To make the dressing simply whisk together the mayonnaise, sesame oil, ginger, vinegar and wasabi. Dress your salad just before serving and enjoy!  Recipe makes 2 large serves.

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