Puy lentil and tofu salad

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 2

Dietary
Vegetarian

By Anna Haugh

For the dressing

  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp runny honey
  • 1 tbsp Dijon mustard

For the salad

  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 carrot, peeled and finely chopped
  • 1 red pepper, finely chopped
  • 1 banana shallot, finely chopped
  • 50g/1¾oz cooked Puy lentils
  • 100g/3½oz baby kale, shredded
  • 1 head frisee lettuce, leaves separated
  • 2 tsp finely chopped fresh thyme, parsley, chives
  • 50g/1¾oz vegan jerky (available online and in health food shops), roughly chopped
  • freshly ground black pepper

For the tofu

  • 100g/3½oz plain flour
  • 75ml/2½fl oz cashew milk
  • 30g/1oz Panko breadcrumbs
  • 50g/1¾oz silken tofu
  • 15g/½oz miso paste
  • 2 tbsp olive oil