“This is one of my favourite ways to make tofu,” says Epic Salads author Jessica Prescott. “Marinating it in a strong vegan chicken (or veggie) stock overnight gives it a delicious flavour that is milder than my usual marinades, but unbelievably moreish. Once baked, the tofu takes on a dry and crunchy texture that pairs perfectly with a rich dressing. In this salad, cos lettuce and red cabbage form a fresh base for the spicy peanut dressing, which is complemented by fresh cucumber, herbs and flavoursome tofu. Slivered almonds and toasted white sesame round it all off with essential crunch, bringing you a salad that is light, fresh and filling.”
Method
1 To prepare the tofu, dissolve the bouillon cubes in the water. Add the soy sauce and stir to combine. Place the cubed tofu in a large, flat-bottomed dish. Pour over the stock and soy sauce marinade, cover, and place in the fridge to marinate overnight or for at least a few hours.
2 Preheat the oven to 180–200˚C. Place the tofu on a baking tray and bake for 20 minutes, tossing halfway through cooking time. If your almonds aren’t already toasted, add them to the baking tray for the final 5 minutes of cooking.
3 To prepare the salad, combine the cabbage and lettuce with half the dressing. Toss to combine, then add the cucumber, spring onions, sesame seeds and most of the coriander and lightly toss again.
4 To serve, place half the salad on a serving platter. Top with half the tofu and almonds and a drizzle of dressing. Repeat with remaining salad, tofu, almonds and dressing, then top with reserved coriander.
5 This is best served when the tofu is still warm.
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Jessica Prescott is a New Zealand-born mother, cook, author, photographer and postpartum doula, now based in Melbourne, Australia. Recipe taken from her latest book, Epic Salads.
