Roasted Tofu, Watercress and Carrot Salad with Sesame Orange Dressing

Tofu can be very difficult to get right. Our secret: roast the stuff. The roasting firms up the tofu and makes it very moreish. And to take it beyond "edible" into "wow": toss it in all in a refreshing salad with a punchy sesame vinaigrette.

We've converted many a skeptical tofu eater with this salad. It also looks very colourful and is nutritious too.

Roasted Tofu, Watercress and Carrot Salad with Sesame Orange Dressing

This salad is one of our favourites from our Green Seasons Cookbook.

Serves: 2
Dietary: vegan, gluten free
Ingredients:

• 227g tofu, cubed

• 3cm piece of ginger, peeled and finely chopped

• 2 garlic cloves, peeled and finely chopped

• 1 tbsp tamari

• 1 tbsp sunflower oil

• 1 medium carrot, peeled and ribboned

• 1 bunch of watercress, washed

Dressing:

• 5 tbsps orange juice

• 1 tbsp toasted sesame oil

• 1 tbsp sesame seeds

• 1/4 tsp maple syrup

Method:

1. Pre-heat oven to 200°C/Gas 6.

2. Combine the tofu, ginger, garlic, tamari and sunflower oil in an oven proof dish and roast until golden, approximately 25 minutes.

3. Put the carrot ribbons into a pan of boiling water and blanch until they are just starting to soften, approximately 30 seconds, then rinse in cold water and set aside.

4. Mix together the ingredients for the dressing.

5. Combine the cooled carrots with the watercress and divide between 2 plates.

6. Share out the tofu between the plates and then drizzle over the dressing. Eat at once.

Tips:

Tamari is a naturally fermented dark, strong flavoured soya sauce, which is wheat free.