Smoked tofu and smoky baby portobello mushrooms with avocado, edamame, quinoa and a maple-lime dressing.
I first had the salad that inspired this recipe at a spa day that was a birthday treat, I loved that it was super flavourful and filling enough that it didn't feel like a salad, but it also felt super nourishing and energising too.
This salad is also super simple to make, simply cook off the mushrooms, season with a smoky marinade then stir in the tofu, then toss together the quinoa and veggies with the dressing in a large bowl and you're good to go!
If you make any of my recipes, do snap a pic and share with me @euphoricvegan & check out my Instagram for a step-by-step reel of this recipe.
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Smoky Tofu & Mushroom Salad | Serves: 3-4 | Time: 20 mins
You'll need
- Frying pan/cast iron
- Mixing Bowl
- Chopping board
- Knife
- Measuring cups & spoons
Ingredients
Mushrooms & Tofu
- 1 tbsp sesame oil
- 300g baby portobello mushrooms
- 1 block smoked tofu
- 1 tbsp tomato puree
- 1 tbsp soy sauce
- 1 tsp smoked paprika
- 1 tsp maple syrup
Quinoa & Veg:
- 1 cup cooked quinoa
- 1 cup cooked edamame beans
- 150g salad leaves
- 1 large avocado
Dressing:
- 2 tbsp extra virgin olive oil
- Juice 1 lime
- 2 tsp maple syrup
- Pinch salt
- Black pepper
Method
- Heat the frying pan on a medium heat and add a splash of oil. Slice the mushrooms and add to the pan, cook until slightly browned and the liquid has evaporated off.
- Then stir through the tomato puree, soy sauce, paprika and maple syrup and cook for a couple of minutes, then turn off the heat. Dice the smoked tofu and stir through the mushrooms.
- To make the salad, add the quinoa, edamame and salad leaves to a bowl. Dice the avocado and add this too. Then mix together the oil, lime juice, maple syrup and salt and pepper, add to the mixing bowl and toss together until evenly coated.
- Plate up the salad and top with the mushroom and tofu mix and enjoy!
Cassidy xx
