This raw vegetable and tofu dish delivers an energy boost at lunchtime.
10g wakame seaweed
100g tofu cut into chunks
1 carrot,grated
2 zucchini,grated
2 handfuls alfalfa
1 cup shredded cabbage
2 shiitake mushrooms
1 tablespoon tamari
2 tablespoons apple cider vinegar
1 tablespoon olive oil
4 tablespoons mirin
Soak wakame seaweed in warm water for a few minutes until hydrated,then drain the water. I like to saute the tofu until crispy in a little olive oil before serving. Arrange all the ingredients,including the seaweed,into serving bowls. Combine dressing and pour over the salad just before eating.
Nutrition per serve:protein,10.2 grams;carbs,8.1 grams;total fat,nine grams (saturated,1.2 grams);kilojoules,684. Gluten-free,low GI,protein-rich.
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