 Soya Recipes
Smoked Tofu, Puy Lentil and Spinach Salad with Apple & Tamari Dressing
Serves 4
100g/3½ oz Puy lentils, washed
1 tsp vegetable bouillon powder
1 bay leaf
220g/7½ oz smoked tofu, sliced in strips
200g/7oz baby spinach leaves
1 avocado, thinly sliced
12 cherry tomatoes, halved
50g/2oz green pitted olives
50g/2oz beansprouts, washed
4 tbsp sunflower seeds
1 tbsp tamari (very strong soya sauce)
Sunflower oil (for roasting sunflower seeds)
Fresh chives, chopped, for garnish
Apple & Tamari Dressing
200ml apple juice
50ml tamari
2cm cube of fresh ginger
1 tbsp apple juice concentrate
- Preheat the oven to 300°F/160°C/Gas Mark 2.
- Toss the sunflower seeds in a dash of sunflower oil, 1 tablespoon of tamari, place in a shallow pan and roast for 30 to 40 minutes or until brown and crisp. (Low-fat version: dry roast in a non-stick or cast iron saucepan for about 5 minutes, stirring continuously so the seeds brown but don't burn. Add tamari at end, stir to coat seeds well and place in a dish until needed).
- Meanwhile, cover the washed Puy lentils with water, stir in the vegetable bouillon powder and add the bay leaf, bring to the boil and simmer for 25-35 minutes until the lentils are just cooked. Drain the lentils, remove the bay leaf and set aside.
- To make dressing: mix the apple juice, apple juice concentrate and tamari into a jug. Grate the ginger or squeeze it gently in a garlic press and add the juice from this to the dressing.
- Serve the salad on individual plates. On each plate make a bed of spinach leaves, top with a few spoonfuls of Puy lentils, some smoked tofu, decorate with slices of avocado, cherry tomatoes and green olives, sprinkle with beansprouts and tamari-roasted sunflower seeds. Pour on the dressing and garnish with the chopped chives.
- Serve with wholewheat bread.
Adapted from Green World Cookbook by Rachel Demuth
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