The acidic dressing ‘cooks’ the sprouts and kale while maintaining their beautiful green colour. The crunchy tofu adds wonderful texture and is a great source of protein, calcium and iron.
(9oz) pouch mixed grains, we used Merchant Gourmet
40g
(1 ½oz) Parmesan, or vegetarian hard cheese, grated
6Tbsp.
cornflour
3Tbsp.
rapeseed oil
For the dressing
2Tbsp.
rapeseed oil
2Tbsp.
white wine vinegar
1
garlic clove, crushed
2tsp.
Dijon mustard
finely grated zest and juice 1 lemon
Directions
Step 1
Press tofu to drain excess moisture: line a baking tray with kitchen paper and place tofu on top. Cover with kitchen paper, then top with a plate or baking tray, weighted with some tins. Leave to drain for 30min, then cut into 2cm (¾ in) cubes.
Step 2
To make the salad, in a large bowl mix sprouts, kale, chestnuts, grains and Parmesan. In a small jug, whisk together dressing ingredients. Mix into salad and set aside for flavours to develop.
Step 3
In a bowl, mix cornflour and some seasoning. Toss tofu cubes in the cornflour mixture. Heat oil in a large frying pan over medium heat. Fry tofu (in batches if needed) for 5-8min, turning until all sides are golden. Toss through salad and serve.
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