Salads · FIRST EDITION

Golden tofu & tahini crunch salad

Golden tofu, crisp cabbage and chickpeas with a creamy sesame-lemon dressing.

25 minutes · Serves 2

Serving inspiration · stock photograph

A familiar chopped salad, with tahini bringing the richness usually supplied by mayonnaise.

Here’s how.

1
Give the tofu colour
Heat oil in a non-stick pan over medium-high heat. Cook tofu for 10–12 minutes, turning until golden.
2
Mix a creamy dressing
Whisk tahini, half the lemon juice, measured water and salt. Add more water until the dressing pours easily.
3
Toss the vegetables
Combine cabbage, carrot and chickpeas in a large bowl. Toss with most of the dressing.
4
Add the warm tofu
Spoon tofu over the salad. Drizzle with remaining dressing and finish with lemon juice to taste.

Let the tofu stand for a minute before adding it to the leaves, so it is warm rather than sizzling.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.