Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Cubes of smoked tofu and edamame tossed with crunchy veg and a creamy lemon tahini dressing.
Equipment: Bowl; whisk or fork
Measures and names
Ingredients
- 150 g smoked tofu, cubed
- 80 g frozen shelled edamame beans, cooked and cooled
- 1/4 cucumber, diced
- 1/2 red pepper, sliced
- 50 g red cabbage, finely shredded
- 1 handful of salad leaves
- 1 tbsp tahini
- 1/2 lemon, juiced
- Salt and black pepper
Optional extras
- 1 tsp sesame seeds
Method
- Whisk the tahini with the lemon juice and 1-2 tbsp cold water until smooth and pourable. Season.
- Put the leaves, cucumber, pepper and cabbage in a bowl and top with the tofu and edamame.
- Drizzle with the dressing and scatter over sesame seeds if you like.
Swaps and tips
Smoked tofu is ready to eat straight from the pack. Frozen edamame only need a few minutes in boiling water, or thaw them overnight in the fridge. Make two portions and keep the dressing separate for tomorrow's lunch.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 36 g | 9 g | 7 g | 27 g | 430 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
