Sesame encrusted tofu slices are tossed together with arugula, Belgian endive, carrot, and strawberry wedges in a simple ginger infused vinaigrette. The salad is healthy, satisfying and packed with protein, thanks to a generous portion of tofu.
Sesame Tofu Salad with Ginger Vinaigrette
Salad
- 1 handful Arugula leaves
- 1 small head Belgian endive (separatred)
- 1 Carrot (julienned)
- 6 Fresh strawberries (cut into wedges)
- 8 oz Organic extra firm tofu (sliced)
- Salt and black pepper
- 1 Egg (lightly beaten)
- ½ cup Sesame seeds
- Oil for frying
Ginger Vinaigrette
- 10 g Fresh ginger (peeled and finely grated)
- 3 tbsp White wine vinegar
- 3 tbsp Orange juice
- 1-2 tbsp Honey
- 5 tbsp Olive oil
- Salt and pepper
- Cut the tofu into 8-10 slices. Season with salt and pepper, dip in beaten egg, then coat with sesame seeds. Heat the oil in a large pan untl hot. Lower the coated tofu slices into the hot oil and fry for 5-6 minutes until crisp and golden brown. Remove and drain on the kitchen paper.
- Combine all the vinaigrette ingredients in a jar with a tight-fitting lid, and shake to combine.
- Place the salad leaves, julienned carrot, sliced strawberries and tofu in a salad bowl. Drizzle in prepared vinaigrette. Gently toss all together. Divide the salad into two serving plates. Serve immediately.
Adapted from Angies Recipes