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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Creamy Silken Tofu Chickpea Salad with Chilli Oil Swirl
Silken tofu has an almost custardy creaminess with a very neutral flavour, which makes it brilliant to throw any punch flavours at to blend into a silky dressing. Here it's whizzed with miso and lime into a silky, tangy base, then swirled with chilli oil and poured over warm Queen Chickpeas, greens, crunchy peanuts and refreshing cucumber.
Ingredients
1 jar Queen Chickpeas - drained
½ cucumber, diced into small bite-sized pieces
Handful of cooked broccoli, cut into bite-sized pieces
75g edamame beans
1 avocado, cubed (optional)
200g silken tofu
1 heaped tbsp white miso paste
1 lime, juiced
1 tsp soy sauce
1 tsp toasted sesame oil
2 tbsp chilli oil (we like a crunchy chilli crisp)
1 spring onion, finely chopped
Handful of roasted peanuts, roughly chopped
A small bunch (roughly 10g), fresh coriander, finely chopped
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Directions
Add the silken tofu, miso, lime juice, soy sauce and sesame oil to a blender and blitz until completely smooth (a small blender or stick blender works well here). Taste and adjust with more lime or soy if needed. It should be a similar consistency to double cream.
In a large bowl, add the diced cucumber, edamame, broccoli (or other cooked greens), spring onion, peanuts, coriander and chickpeas.
Swirl the chilli oil through the dressing so that it ripples through, rather than blending in completely.
Pour the dressing all over the salad and toss well to coat.
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