Finished with a rich miso dressing, this salad delivers deep umami flavor in a light, nourishing, and satisfying dish.
Vegan Tofu Shiitake Salad, a vibrant mix of Red and Green Oak lettuce, crunchy red cabbage, peppery radish, and juicy cherry tomatoes, topped with golden pan-seared tofu and savory shiitake mushrooms. Finished with a rich miso dressing, this salad delivers deep umami flavor in a light, nourishing, and satisfying dish.
Ingredients
For the Salad:
1 cup Red Oak lettuce roughly chopped.
1 cup Green Oak lettuce roughly chopped.
1/2 cup red cabbage thinly sliced.
4-5 radishes thinly sliced.
10-12 cherry tomatoes, halved.
1 block firm tofu (200g), drained and cubed
1 cup shiitake mushrooms, sliced.
2 tbsp olive oil (for cooking tofu and mushrooms)
Salt and pepper to taste
Optional: Sesame seeds or chopped green onions for garnish
For the Miso Dressing:
2 tbsp white miso paste
1 tbsp rice vinegar
1 tbsp soy sauce or tamari (for a gluten-free option)
1 tbsp sesame oil
1 tsp maple syrup or agave nectar (for a touch of sweetness)
2-3 tbsp water (to thin out the dressing)
1 tsp grated ginger (optional)
Instructions:
Prepare the Tofu and Mushrooms:
Heat 1 tbsp olive oil in a pan over medium heat. Add the cubed tofu and cook until golden brown on all sides (about 5-7 minutes). Season with a pinch of salt and pepper. Remove and set aside.
In the same pan, add another 1 tbsp olive oil. Add the sliced shiitake mushrooms and sauté until soft and slightly caramelized (about 3-4 minutes). Season with a pinch of salt and pepper. Set aside with the tofu.
Assemble the Salad:
In a large bowl, combine the Red Oak and Green Oak lettuce, red cabbage, sliced radishes, and cherry tomatoes.
Add the cooked tofu and shiitake mushrooms on top of the salad.
Make the Miso Dressing:
In a small bowl, whisk together the miso paste, rice vinegar, soy sauce (or tamari), sesame oil, and maple syrup.
Gradually add water to reach your desired dressing consistency. If using, add the grated ginger for extra flavor.
Taste and adjust seasoning, adding more vinegar for tang, syrup for sweetness, or soy sauce for saltiness.
Serve:
Drizzle the miso dressing over the salad just before serving.
Toss everything gently to coat the ingredients in the dressing.
Garnish with sesame seeds or green onions for added flavor and texture.
Enjoy this fresh, vegan-friendly salad with a rich umami boost from the tofu, mushrooms, and miso dressing!