The change in season is the perfect time to increase the amount of vegetables you’re eating with fresh bowl meals like this. The dressing is incredibly addictive and delicious. Adapt the salad items to suit the produce that you have on hand.
Serves: 2
INGREDIENTS
Dressing
1 large carrot (or 2 medium)
2 tablespoons white miso paste
¼ cup (60ml) light olive oil
Juice of 1 lemon
1 teaspoon sesame oil
1 teaspoon finely grated ginger
½ cup (125ml) water (or more as needed)
oil for roasting
Tofu
½ cup tapioca flour, potato flour, regular white flour
¼ teaspoon turmeric
1 teaspoon ground cumin
200 grams firm tofu
oil for frying
Salad
½ cup (100grams) black quinoa (can also use white quinoa or hulled millet)
1 cup (250ml) vegetable stock (can also use chicken stock)
½ clove garlic, finely diced
2 large handfuls wild rocket or watercress
1 ripe (but firm) avocado, sliced
8 cherry tomatoes, halved
1 radish, sliced thinly
2 button mushrooms, sliced thinly
¾ cup sprouts
½ cup sauerkraut
sea salt and cracked black pepper
To garnish: sesame and pumpkin seeds
METHOD
Preheat oven to 180 degrees celsius.
Dressing method
Peel carrot and cut into large chunks. Toss with oil. Roast for 35 minutes or until tender. Place in a blender or use a hand blender to puree along with the other dressing ingredients until very smooth. Add extra water if needed. The dressing will thicken quite a lot when cooled.
Tofu method
Combine the flour and spices in a bowl. Season very generously with sea salt and cracked black pepper. Mix well. Cut the tofu into cubes. Toss in the seasoned flour. Heat 1cm of oil in a skillet over a medium-high heat. Cook the tofu for 1 minute on each side until golden and crispy. Lay on a paper towel to absorb excess oil.
Salad method
Place the quinoa, stock and garlic in a small saucepan. Bring to a boil before reducing to a simmer. Cook with a lid ajar for 15–20 minutes until tender and the liquid has been absorbed. Place the lid on firmly and leave to sit for five minutes before fluffing with a fork.
Divide the cooked quinoa between two bowls or plates. Split the tofu, greens, avocado, radish slices, mushrooms, sprouts and sauerkraut between the dishes.
Drizzle with a little of the dressing and serve with more on the side. You can thin the dressing with a little more water if it has thickened too much. Garnish with black and white sesame seeds. Serves 2.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, Kelly Gibney.com.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.