Tofu Tuesday: Salad

Salad doesn’t have to be a boring mixture of lettuce, cucumber and tomato. You can make endless variations with different vegetables, they can be fresh, cooked or canned. A bowl of salad can be a filling meal with protein source such as beans, lentils, tofu, soy curls, nuts or seitan, and even more filling with some pasta or boiled potatoes. Besides, salad is a perfect lunch: it doesn’t take long to prepare it and you can take it to work or picnic or wherever, because you don’t have to worry about reheating it.

This tofu and rice vermicelli salad is Asian inspired, even though I didn’t have any particular Asian country in my mind while I made it. My favourite dressing for this kind of salads is peanut dressing: I blend 3 tbsp peanut butter, 1 medium hot chili pepper, garlic clove, some lemon juice or vinegar together and season with salt and pepper.

noodelsallat

Tofu Salad with Vermicelli and Black Beans

250 g tofu (frozen and thawed)

marinade:
juice of a half grape fruit
0,6 dl white wine
1 garlic clove
salt

oil for frying

1 l cabbage
2 carrots, grated
3 dl black beans
3 tbsp tofu marinade
3 tbsp olive oil
1 tbsp mirin
pinch of salt
50 g rice vermicelli (1 portion)
1 small red onion
piece of red bell pepper

Combine marinade ingredients and marinade diced tofu overnight.

Heat some oil on a frying pan and fry tofu until golden.

Put the cabbage in a bowl and squeeze it with your hands until soft. Peel and grate carrot and put it to the bowl. Add beans, 3 tbsp marinade, olive oil, mirin and salt and stir. Prepare rice vermicelli according to instructions on the package. Slice the onion thinly and cut the bell pepper in strips. Divide the cabbage mixture into bowls and arrange the other ingredients on top of it. Serve with your favourite dressing, or drizzle 1 tbsp marinade on each bowl.

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Moroccan Monday: Salad

Another recipe from Roderick Dixon’s Afrikkalainen keittokirja (African Cookbook). I’m not 100% sure, but I think it has been only available in Finnish and now it’s sold out. Lentils make this salad a protein rich side dish, and tomatoes, lemon juice and cilantro bring nice freshness to the salad. You can make this salad several hours in advance, because it just gets better if you let it sit in the fridge.

lenssallat

Moroccan Lentil Salad

2 dl lentils
water
2-3 tomatoes, diced
2 garlic cloves, minced
2 tsp paprika
3 tbsp olive oil
4 tbsp lemon juice
3 tbsp chopped cilantro

Boil the lentils until soft. Drain. Combine all ingredients in a bowl and serve.

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Waldorf Salad

Apple harvest in Finland is great this year, and many people have more apples than they can eat.

Apple pie and jam are of course delicious, but if you’re already getting bored of them, try this salad. Celery, walnuts and raisins are combined with apples and the salad is finished with vegan mayo dressing. Yum!

waldorf

Waldorf Salad

6 celery stalks
3 apples (4-5 if they’re small)
2 dl raisins
3 dl walnuts (about 100g)

dressing:
1 dl vegan mayo
2 dl plain soy yogurt
2 tsp mustard
2 tbsp lemon juice
pinch of salt and pepper

Slice or dice the celery, save some leaves for garnishing. Dice the apples. You should have approximately same amount of celery and apples. Coarsely chop the walnuts. Mix all the salad ingredients in a bowl. Mix the dressing ingredients in another bowl and combine with the salad. Garnish the salad with celery leaves. Preferably refrigerate a while before serving.

Nicaraguan Cabbage Salad

We found this recipe and decided to try it. It was quite basic cabbage salad, but more vinegary than I’ve made before. We refrigerated the leftovers and had them for lunch next day, and the flavour of chili pepper had grown much stronger. Keep that in mind if you prefer milder chili taste and want to make the salad hours before serving.

ensalada_repollo

Ensalada Repollo

500 g cabbage
1 carrot
1 l boiling water
2 tomatoes
1 red onion
1 dl white vinegar
1 dl water
1 jalapeño, serrano or lemon drop chili pepper
salt

Shred the cabbage. Peel and coarsely grate the carrot. Put them in a bowl, add boiling water and let sit 5 minutes. Drain well and squeeze out excess water. Chop the tomatoes and onion. Finely chop the chili pepper Combine all the ingredients and allow to marinade an hour or two. Serve chilled.

mofobanneri2013

Middle Eastern Bean Salad

Balela is a salad made with chickpeas, black beans, tomatoes and parsley. You can serve it with good bread, as a side dish or as part of mezze table. Unfortunately our available options today were dried parsley or fresh basil, no fresh parsley. I decided to go with the basil. Not a bad choice, even though parsley would definitely taste more authentic.

balela

Balela with Basil

4 dl cooked chickpeas
4 dl cooked black beans
2 big tomatoes
1 red onion
1 small garlic clove
1,5 dl chopped fresh basil
1 tbsp chopped fresh mint
4 tbsp olive oil
3 tbsp lemon juice
salt, pepper

Chop the tomatoes. Peel and chop the onion. Peel and finely chop the garlic. Combine all ingredients in a bowl. Marinade at least half an hour before serving, or refrigerate over night.

mofobanneri2013

Polish Cucumber Salad

You can find quite many different cucumber salads around the world. Raita in India, tzatziki in Greece, vinegar cucumbers in Finland… And mizeria in Poland. Mizeria is usually made with cucumbers and sour cream, bur our vegan version is made with soy yogurt. By the way, this is awesome and really refreshing!

mizeria

Mizeria

1,5-2 dl soy yogurt
1 green house cucumber or couple of pickling cucumbers
salt
2 tsp white vine vinegar or apple vinegar
pepper
1 tsp dried dill or 1 tbsp fresh

Strain the yogurt with a cheese cloth until it gets thicker. Wash (and peel) the cucumber and thinly slice. Put the cucumbers in colander, sprinkle with generous amount of salt and mix well. Let sit for half an hour. Rinse the cucumber and squeeze out excess water. Put the cucumbers in a bowl, add enough drained soy yogurt to barely cover them (the cucumbers shouldn’t be swimming in yogurt). Season with vinegar, pepper and dill. Add salt if needed. Serve as a side salad.

mofobanneri2013

Cauliflower and Tofu Salad

We have a long and cold winter here in the North Europe, so salads don’t have a big role in our cuisine. Traditional salads are usually made of potatoes, root vegetables, or pickled vegetables. We’ve already posted about rosolli, mushroom salad, vinegar cucumbers and beet salad and wanted to make something contemporary.

I found a several similar salad recipes around the Internet, supposedly it’s Norwegian and called Søndagssalat in Norway.  We’re not so familiar with Norwegian cuisine, so we just have to trust the people who’ve put the recipes in the internet. The recipes called for cod, but we used tofu and chickpeas instead. Since they’re both quite bland, I quickly fried and seasoned them. The salad looked pretty and tasted good, even if we didn’t eat it on Sunday. If you don’t want to have extra mayo with your cucumbers and tomatoes, you can reduce it to 1-1,5 dl.

norska-salad

Sunday Salad

1 cauliflower
250 g tofu (1 package)
OR 125 g tofu and 2 dl chick peas
1-2 tbsp oil
1 tbsp rice vinegar
2 tbsp water
1 tsp salt
1 tsp dried dill
0,5 tsp garlic powder
2,5 dl vegan mayonnaise
0,5 dl oat or soy cream
lettuce leaves
2 tomatoes
1 cucumber

Break the cauliflower into florets and boil. Dice the tofu. Heat the oil in a pan and fry tofu few minutes, no need to brown it. If you use chickpeas, add them a minute or two later than tofu. Combine rice vinegar, water, salt, dill and garlic powder. Turn of the heat and pour the vinegar combination to the pan. Mix well and allow to cool.

Cut the tomatoes into wedges and slice the cucumber. Mix cooled tofu and cauliflower together. Combine mayo and cream in a separate bowl. Add half of the mayo to the cauliflower mix, or enough to coat everything. Cover a serving plate with lettuce leaves and put the cauliflower mix on it, surround with tomatoes and cucumbers. Serve with remaining mayo.