Tofu, miso, kale & violets

After being on liquids only for 7 days straight your recipe creativity really starts flowing, in anticipation to start cooking and eating real meals again. So on my first day back to eating normal, i made this crazy delicious and fresh cabbage, kale and fennel salad with marinated tofu and carrots, and a savoury miso dressing. Very light but insanely satisfying at the same time, with a massive punch of flavours and crunchiness. And not to mention violets, which are in season right now, keep your eyes peeped when passing ditches and roadsides, they grow everywhere! Violets are high in vitamin C, and have diaphoretic and expectorant properties, making them excellent this time of year with flues and spring allergies going around. Eaten raw or made into a tea, violets can help relieve respiratory infections, coughs, colds, fever and flu sysmptoms.

tofu miso violet bowl (1 av 21).jpg

INGREDIENTS FOR MARINATED TOFU:

  • 1 block extra firm non-GMO tofu, cut into cubes

  • 3 carrots, thinly sliced

  • 3 tbsp sesame oil

  • 1 tbsp tamari

  • 3 cloves garlic

  • 1 inch fresh grated ginger

  • 1 small red chili

SALAD:

  • 1 fennel, thinly sliced

  • 1 small head red cabbage, thinly sliced

  • 1 small bouquet of kale, washed and roughly chopped

  • 1 ripe mango, peeled and thinly sliced

  • sugar snap peas

  • alfalfa sprouts (or sprouts of preference)

  • handful freshly picked violets (optional)

MISO DRESSING:

  • 1 tbsp miso paste

  • 2 tsp maple syrup

  • 2 tbsp rice vinegar

  • 4 tbsp sesame oil

  • 1/4 tsp ginger

INSTRUCTIONS:

  1. Combine all the ingredients for the marinated tofu and carrots, and place in fridge over night.

  2. Next day, heat a large frying pan over high heat, and melt 1 tbsp of coconut oil. Fry the marinated tofu and carrots until crispy and slightly brown. Put aside, and turn stove heat to medium.

  3. Melt some more coconut oil and fry cabbage and fennel until a little bit soft. Combine with tofu and carrots, toss to mix.

  4. Chop up all the salad ingredients and toss to combine.

  5. Make the miso dressing, mix with a fork until it becomes somewhat smooth and a little bit watery, or like a dressing texture. You might have to add some more water if it’s too thick and “pastie”.

  6. Assembly your salad, cabbage, and tofu in a salad bowl, and drizzle the miso dressing on top. Toss slightly to combine, sprinkle your violets on top, and ENJOY!

XO,

0c980f50b89062a0894c8f325e9ce3e4.png