Saturday, 29 January 2011

Tofu Salad with Wasabi Soy Sauce

This healthy salad is light yet rich in texture and taste,
the creamy tofu and avocado spiced up with a hit of wasabi paste.
Vary the dish by adding tinned tuna, drained and crumbled into the salad bowl.

Serves 4 as lunch, 8 as starter

1 carton silken tofu, drained
1 tin of tuna
1 large, ripe avocado
4 tablespoons soy sauce
1-2 teaspoons wasabi paste, depending on taste
1 packet or two handfuls salad cress

1. Break the tofu and tuna into rough chunks and place in a large bowl.
2. Slice the avocado in half, remove the stone and peel the skin (being careful not to cut through the skin), cut the avocado flesh first vertically, then horizontally, creating small cubes. Scoop out with a large spoon and add to the tofu and tuna.
3. Cut off any salad cress roots and add to the bowl.
4. Mix the soy sauce and wasabi paste, tasting for desired heat, and drizzle over the salad. Toss gently and serve immediately.