Ingredients
4 people
Edamame Salad
- 1 1/2 cup edamame beans blanched
- 8 oz extra firm tofu
- 1/8 cup shallot small diced ( 1 large shallot)
- 1/4 cup green onions chopped
- 2 tbsp sesame seeds
- 2 tbsp jalapeno oil
- salt to taste
Miso Dressing
- 3 tbsp miso blonde or white
- 1 cup vegenaise
Garnish
- 2 tbsp jalapeno oil
- 1/4 cup cilantro leaves
- 1 tsp sesame seeds
Nutritional information
Calories: 324kcalCarbohydrates: 17gProtein: 13gFat: 43gSaturated Fat: 5gSodium: 837mgPotassium: 431mgFiber: 5gSugar: 3gVitamin A: 130IUVitamin C: 6mgCalcium: 117mgIron: 3mg
For the tofu
- In a medium hot pan, add 2 tbsp of jalapeno oil and diced tofu. Season with 1/2 tsp of salt and cook for 3-4 minutes. This should allow the tofu to get a little crust on the outside and infuse some of the flavor of the oil into it. After about 4 minutes just turn off the heat and allow to cool in the pan.
For the salad
- In a small mixing bowl combine veganaise and miso and mix well. In a separate bowl add blanched edamame, tofu, shallot, green onion, and a pinch of salt. Add 1-2 tbsp of miso "mayo" to the salad and mix well. Taste the seasoning and adjust if need be with either salt, miso, or spice.
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