Mixed grain salad with miso, ginger & maple dressing

Name: Mixed grain salad with miso, ginger & maple dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 tsp vegetable bouillon powder; 250 grams waitrose bulgur wheat with white & red quinoa; 1 broccoli; 100 grams red cabbage; 200 grams taifun smoked tofu; 2 tbsp mixed seeds; 2 tbsp cooks' ingredients crispy fried onions; 2 tbsp cooks' ingredients white miso; 2 tbsp japanese rice vinegar; 2 clove/s garlic; 5 cm ginger; 2 tsp maple syrup; 4 tsp cooks' ingredients toasted sesame oil

Prep: 10 minsCook: 15 mins

Prep

10 mins

Cook

15 mins

Servings

Difficulty

Medium

Dairy-FreeVegetarianVeganNut-FreeEgg-Free

(0)

This is one of my go to meals when I want something nutritious but don't have much time. I love how the wholesome grains and crispy tofu come together with this punchy miso dressing that takes just minutes to whip up. Ginger is fantastic for digestion, and the combination of textures from the seeds and fried onions makes every bite interesting. What I really appreciate is that most of these ingredients are pantry staples, so it's genuinely budget friendly while still feeling like something special. In under half an hour from start to finish, you've got a complete, satisfying meal that tastes far better than the effort required.

Ella x

Ingredients

Servings:

1 tspvegetable bouillon powder( vegan bouillon powder (or ½ vegetable stock cube))
250 gramswaitrose bulgur wheat with white & red quinoa(mixed grains (eg Bulgur Wheat with White & Red Quinoa; Quick Cook Italian Spelt; and/or Brown Rice))
1broccoli(small head broccoli )
100 gramsred cabbage(red cabbage, finely shredded)
200 gramstaifun smoked tofu(Taifun Smoked Tofu, cut into small cubes)
2 tbspmixed seeds
2 tbspcooks' ingredients crispy fried onions
2 tbspcooks' ingredients white miso
2 tbspjapanese rice vinegar(Cooks’ Ingredients Japanese Rice Wine Vinegar (or lemon juice))
2 clove/sgarlic(garlic, crushed (to taste))
5 cmginger( piece ginger, peeled and finely grated)
2 tspmaple syrup(maple syrup (or clear honey if you don’t need this to be vegan))
4 tspcooks' ingredients toasted sesame oil

Detail level

Instructions

1
Bring 2L water to the boil in a large saucepan. Add the bouillon or stock cube and mix well to dissolve. Add the grains and simmer for 10 minutes, or according to pack instructions. Meanwhile, trim away the bottom of the broccoli stalk, then chop the florets and stalk into 1cm pieces.
2
When the grains have simmered, and are almost cooked, add the broccoli to the pan and cook for 2 minutes more. Drain well.
3
Tip the grains and broccoli into a mixing bowl and add the cabbage and tofu. Place all the dressing ingredients into a jar and shake hard to combine. Pour into the bowl and toss everything together. This will keep in a covered container in the fridge for up to 3 days.
4
When ready to serve, toast the seeds in a dry pan until lightly golden. Sprinkle them and the crispy fried onions over the salad and serve.

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