This salad is also super simple to make, simply cook off the mushrooms, then stir in the tofu, then toss together the quinoa and veggies with the dressing in a large bowl and you’re good to go. It was super flavourful and filling enough that it didn’t feel like a salad, but it also felt super nourishing and energising too.
-1 tsp sesame oil
-200g baby mushrooms
-50 gm tofu
-1 tbsp tomato puree
-1 tbsp soy sauce
-1 tsp smoked paprika
-1 tsp maple syrup
-1 cup cooked quinoa
-1 cup cooked beans
-150g salad leaves
-1 large avocado
-1tsp extra virgin olive oil
-Juice 1 lime
-2 tsp maple syrup
-Pinch salt
-Black pepper
1- Heat the frying pan on a medium heat and add a splash of oil. Slice the mushrooms and add to the pan, cook until slightly browned and the liquid has evaporated off.
2 – Then stir through the tomato puree, soy sauce, paprika and maple syrup and cook for a couple of minutes, then turn off the heat. Dice the smoked tofu and stir through the mushrooms.
3- To make the salad, add the quinoa, and salad leaves to a bowl. Dice the avocado and add this too. Then mix together the oil, lime juice, maple syrup and salt and pepper, add to the mixing bowl and toss together until evenly coated.
4-Plate up the salad and top with the mushroom and tofu mix and enjoy!
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