Hot and cold vegetable salad with tamari sauce and baked tamari tofu.

As I said last week on my blog, I had a less than ideal start to the holidays, getting a little over excited that we could go out for dinner every night, and drink rosé at lunch (which you can, but perhaps with a little restraint!). Any way, yes,  because of that I really wanted to get back on track, I was feeling sluggish and had no energy so I have done my 2 day juice cleanse for the past couple of days, and now feel tip top.

I broke my fast last night. And this is what I made for lunch today, if you have been fasting a super clean diet is very much advised, and actually I was really excited about this salad…. it was basically every veg that was in my fridge and some tofu for a bit of protein… it worked out better than expected so here is the recipe!

Ingredients

Good for 3-4 people…. For the cold part of the salad.

  • 2 carrots ribboned
  • 1 courgette ribboned
  • 1 handful of sugar snaps sliced
  • 2 tbsp of sesame seeds
  • parsley chopped and sprinkled on top

For the hot bit...

  • 2 Leeks sliced
  • A handful of sprouting broccoli
  • a handful of asparagus
  • half a red chilli chopped
  • a knob of butter
  • 4 tbsp pf water to steam in.

For the tofu..

  • 1 block of from tofu cut or ripped up
  • tamari sauce to coat each piece in
  • grated ginger.

For the dressing

  • Tamari sauce sprinkled over everything
  • Olive oil
  • Juice of a lemon
  • S and P

Method

  • Start by baking tofu, turn your oven to 180c. Put the tofu into an oven proof dish,grate the ginger and sprinkle tamari over it. Put in the oven for 20-25 mins

    Then melt the butter in a saucepan, add the leeks, water and chilli and leave on a v low heat with the lid on for 15 mins. Then add the broccoli for 5 and then add the asparagus for a final 3-5 mins. Put this on top of the first layer.

    For the first layer, the raw bit.
    Shave the carrots and courgettes into ribbons, then slice the sugar snaps and sprinkle the sesame on top.

    Add the cooked veg on top, and the tofu round the edges. sprinkle teethe parsley, tamari, olive oil, lemon s and P and your salad is ready!