Grilled Cauliflower and Tofu Salad with Miso Vinaigrette

-Serves 2-3
Fresh, crunchy and bursting with flavors, I love a good Asian salad. Grilled cauliflower, crispy tofu, sweet guava and nutty kidney beans drizzled with umami-rich miso vinaigrette - this salad screams delicious! Try using sweet and crunchy guava in this recipe but If you can’t find one, simply replace it with green apple. I always make a big batch and leave it in several lunch boxes in the fridge and simply add dressing before serving.

Ingredients ​​for Grilled Cauliflower and Tofu Salad 

​For Salad:
1 large head cauliflower or 2 heads broccoli
1-2 tablespoons Papa’s Grove extra-virgin olive oil
150g firm tofu (tau kwa), halved and sliced into 1/2cm wide strips
1-2 tablespoons light olive oil, for frying tofu
15 sweet cherry tomatoes, halved
1 crunchy guava or green apple, sliced into thin wedges - optional
1x400g kidney beans, drained and rinsed
1 teaspoon toasted black sesame, for garnish
1 spring onion, leaves cut into matchsticks for garnish
​For dressing:
1 tablespoon light soy sauce
1 tablespoon rice vinegar
1 tablespoon miso paste
1 tablespoon honey or maple syrup
Pinch of red pepper flakes
3 tablespoons Papa’s Grove extra-virgin olive oil
1 teaspoon roasted sesame oil
Salt and pepper, to taste

​Recipe 
  1. Whisk together all ingredients for dressing. Refrigerate until ready to serve.
  2. Place cauliflower/broccoli in a large baking tray, sprinkle salt and pepper all over, and drizzle 1-2 tablespoons Papa’s Grove extra-virgin olive oil. Roast in a preheated oven at 180°C for 25-30 minutes until lightly golden. Try not to overcrowd the baking pan or the florets will steam instead of roast. Once done, set aside to cool.
  3. On medium flame, heat a tablespoon of light olive oil in a non-stick frying pan. Fry tofu segments for about a minute on each side until lightly golden; set aside on a paper towel to cool.
  4. Place cooled broccoli/cauliflower in a large salad bowl. Add halved cherry tomatoes, cooled tofu, sliced guava, and kidney beans. Add miso dressing, toss well and serve immediately, garnished with toasted black sesame and chopped spring onion greens.
Note: Add dressing just before serving.
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