Buckwheat, Tofu and Mushroom Salad with Miso Ginger Dressing - Salad Recipe
Buckwheat, Tofu and Mushroom Salad with Miso Ginger Dressing
Rated 5.0 stars by 5 users
Catégorie
Salad
Portion
2 portions
Temps de préparation
30 minutes
Temps de cuisson
20 minutes
Buckwheat is a highly nutritious gluten-free grain with nutty flavour. It can be eaten cooked or rehydrated in salads, as a side dish, or even for breakfast in your porridge. When you have pre-cooked grains and root veggies already prepared, it becomes incredibly easy to put together a nutritious and filling salad in under 25 minutes. For this recipe, we're using some greens, sautéed tofu with mushrooms and crispy roasted chickpeas for a delicious salad main!
Ingrédients
-
1 cup PRANA organic hulled buckwheat (or sprouted buckwheat)
-
1 cup white beans or chickpeas, rehydrated or canned
-
2-3 tbsp olive oil
-
2-3 small beets, roasted or cooked
-
1 block tofu
-
10 white mushrooms
-
2 cups arugula (or other choice of green)
-
¼ cup PRANA organic shelled sunflower seeds, toasted
-
Sea salt and fresh ground pepper
-
Pinch of spices, your choice
-
1/3 cup rice vinegar
-
1/4 cup vegetable oil
-
1 tsp sesame oil
-
1 tbsp maple syrup
-
1 tbsp miso paste
-
1 tbsp soy sauce
-
1 tbsp sesame seeds
-
1 inch fresh ginger, grated
-
1 garlic clove
Salad
Miso-Ginger Dressing
Instructions
Soak buckwheat in plenty of water overnight. Rinse well, drain and set aside. If you prefer cooked buckwheat, boil in 2 cups of water for 13-15 minutes. Mix buckwheat (whether using rehydrated, cooked or sprouted) with 1 tbsp olive oil, salt and pepper. Set aside.
On a baking sheet, spread the white beans or chickpeas. Drizzle with 1 tbsp olive oil, then season with salt, pepper and a pinch of your preferred spices. Bake 15 to 20 minutes at 350°F (180°C). Keep warm.
Cut cooked beets into 4 or 6 depending on size. Cut tofu into cubes.
Slice mushrooms into 2 or 4. In a frying pan, sauté garlic, tofu and mushrooms 10 minutes in a little olive oil. Tofu should be golden brown and mushrooms cooked through. Season generously and keep warm.
Prepare the miso dressing: place all ingredients in food processor and mix until smooth and creamy.
In a large bowl, place arugula on the bottom and top with buckwheat. Add tofu-mushroom mixture on one side and white beans or chickpeas on the other. Garnish with chopped beets and sprinkle with sunflower seeds. Drizzle with miso dressing.
Recipe Note
The dressing will keep for several days in an airtight container in the refrigerator.