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Preparation time
less than 30 mins
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Cooking time
less than 10 mins
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Serves
Serves 2
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Dietary
Vegetarian
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By Anna HaughFor 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
Method
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Whisk the dressing ingredients together in a bowl and set aside.
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To make the salad, heat a tablespoon of the oil in a pan and add the garlic, carrot, red pepper and half the shallot. Cook for 5 minutes, or until softened. Stir in the lentils and half of the dressing.
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To make the tofu, put the flour and cashew milk into a bowl and whisk to a batter. Put the breadcrumbs in a shallow bowl.
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Rub a spoonful of the tofu with the miso paste and drop it into the batter. Transfer to the breadcrumbs and gently roll until completely covered. Repeat with the remaining tofu.
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Heat the oil in a frying pan and fry the tofu for 5–10 minutes, or until golden brown.
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Dress the kale and frisee in the remaining dressing. Add the remaining shallot and the herbs.
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Layer the salad with the lentils and jerky and finish with the fried tofu.