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Sunday, September 7, 2014

Roasted Corn - Tofu Salad

By now most of you would be aware that I am into substituting at least 1 lunch per week for a salad. I usually prefer to do it when I have had a heavy dinner the previous day or even when I am feeling plain lazy. Along with the mandatory veggies, I also try to include some high protein stuff which helps me keep full for a long time. And one of the best vegan sources of protein is Tofu. Though I have ignored this ingredient for a long time now, I hope to gradually make it a part of my weekly menu.

This is a simple salad and I wanted the dressing to be something very light and tangy. The corn reminded me of the roadside vendors selling the roasted delicacy during the monsoons. They usually rub it with a mix of lemon juice, chili powder and black salt. I have used the same dressing along with a spot of mustard sauce and very little jaggery to add a hint of sweetness.

Read on for the recipe -

Preparation Time - 10 mins

Ingredients -

  • 1/2 cup firm tofu (diced)
  • 1/2 cup roasted corn on the cob
  • 1/2 cup cucumber slices
  • 1 medium sized tomato
  • shredded lettuce (optional)

For the dressing -

  • 1/2 tsp lemon juice
  • 2 pinch red chili powder
  • 2 pinch black salt
  • a dot of mustard sauce (optional)/a pinch of chat masala
  • 1/4 tsp jaggery
  • salt to taste

Preparation - Soak the tofu in hot water for 5 mins. Drain off the water. Allow the tofu to cool.

Using a sharp knife, slice the corn off the cob.

Add all the ingredients for the dressing into a mixing bowl. Whisk together till the jaggery is dissolved.

Soak the cucumber, tomato and lettuce in a bowl of ice cold water to retain their crunch.

Add the tofu, corn, cucumber, lettuce and tomato to the same bowl. Toss together till everything is coated with the dressing.

Serve immediately.

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