Romige salade van zijdezachte tofu en kikkererwten met een swirl van chiliolie

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.

Feeds: 2

Ingrediënten

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

Koop het recept

Koningin Kikkererwten

570 g / Vetgedrukte verpakking (6) €26,87

Verkooplocaties

Routebeschrijving

1

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.

2

In a large bowl, add the diced cucumber, edamame, broccoli (or other cooked greens), spring onion, peanuts, coriander and chickpeas.

3

Swirl the chilli oil through the dressing so that it ripples through, rather than blending in completely.

4

Pour the dressing all over the salad and toss well to coat.

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