Sometimes a tasty salad on a hot day is what the heart desires. For me it’s my choice for my birthday meal. Really, it is. I’m sure you all know how to make a salad, but the inclusion of a few specific ingredients will elevate it from an everyday dish to a meal packed with protein, vitamins and essential fat. Not to mention it looking and tasting even better. I’ve included an easy and satisfying vegan potato salad as a side dish, because this isn’t something readily available in supermarkets.
Ingredients
Salad dressing
Method
- Layer up the vegetables onto your serving dish or plate.
- Top with the tofu.
- Spoon over the dressing and top with the sprouting seeds.
Of course you can add tomatoes, sliced cold potatoes, tinned sweetcorn, peanuts, crisps, apples, dates. Really just about anything can be added to a salad. They are a great way to use up what you have in the fridge.
Chef’s tip
Pressed tofu is available in most supermarkets. You can find it smoked with sesame, or flavoured with basil or chilli. It should not be confused with plain tofu that you intend to press at home. Plain firm tofu can be used but should be marinated first for flavour. You may also want to fry it to give it more texture. If you are not a fan of tofu, tempeh is a good alternative. Both are good sources of protein.
For more great Lighter Meals, click here.
