This recipe was inspired by my blogging friend Celeste of Honk If You’re Vegan. If you are yet to have discovered her fantastic array of interesting posts, then get over there now, you will not be disappointed!
One day back in May (wow, was it that long ago?) Celeste posted 5 Berry-licious Vegan Desserts featuring some truly berry-licious eye candy. I was reminded of the strawberry and spinach salad I had recently tried for the first time and told Celeste. She told me of her love for fruit salads and told me of one of her favourites – Mango Mexican Salad which inspired me to experiment with fruity salads and exciting flavours.
I love Mexican flavours but don’t tend to use them beyond vegetable fajitas with salsa and guacamole. Celeste awakened me to the idea of using Mexican flavours to liven up a salad. My version is hearty and colourful and full of good for you ingredients and the most delicious tofu I’ve ever eaten!
Ingredients: Serves 2
- 200g (1/2 lb) firm tofu, sliced into 4 rectangles
- 1 dried chipotle chili, soaked in 1 cup hot water
- 1 tsp agave
- 1/2 tsp ground cumin
- 1 tbsp Mexican chili sauce or bbq sauce
- 1 tbsp red wine vinegar
- 1 tsp garlic powder
- large handful of fresh coriander
- 2 tsp vegan margarine
- 85g/2 large handfuls watercress
- 1/2 an onion, thinly sliced
- 1 small cucumber, thinly sliced
- 1 tbsp sunflower seeds
- 2 ripe peaches
- 4 tbsp sweetcorn
- 1/2 drained can kidney beans (120g drained)
- coriander sprigs
- 3 ripe tomatoes, diced
- 1/2 an onion or a few spring onions, diced
- handful of coriander, finely chopped
- handful of parsley, finely chopped
- chili soaking water
- Start by pressing the tofu between two boards (lined with kitchen towels) and weighted down with books and cans for about 20-30 minutes.
- Reserving the chili soaking water, remove the chili and roughly chop. Mix the chili with the agave, cumin, chili sauce, vinegar, garlic powder and chopped coriander (including the stalks) and gradually whisk in half a cup of the chili soaking water (keeping the rest for the salsa later) and a tiny pinch of salt.
- Preheat the oven to 425’F/220’C. While the oven is heating, add the marinade to a baking dish and add the tofu, turning to coat. When the oven is ready, dot the margarine over the tofu and add the baking dish to the middle shelf to bake for 20 minutes, flip then bake for a further 20 minutes until most of the marinade is absorbed and the tofu golden brown
- While the tofu is baking, prepare the salad. Arrange the watercress, onion and cucumber slices a large serving plate. In a dry frying pan, toast the sunflower seeds, tossing the pan until golden and fragrant, scatter over the salad. Dice one of the peaches and strew over.
- In the pan used to toast the seeds, add the sweetcorn, beans and remaining diced peach and heat over a medium heat until charred in places and heated through.
- Mix together the salsa ingredients with enough chili soaking water to moisten the salsa and give a little heat, add a fresh chili too if you like and season to taste.
- To serve, add the warm bean mix to the salad, top with the tofu and salsa and pour over any remaining marinade.
High in dietary fiber
High in iron
High in manganese
High in phosphorus
High in potassium
Very high in vitamin A
Very high in vitamin B6
Very high in vitamin C