Parsnip And Tofu Vegan Winter Salad (Gluten-free)
This parsnip and tofu vegan winter salad is an easy side dish idea that's packed full of amazing flavours and lots of vegetables, like carrots, tomatoes and spinach. Served with a simple yoghurt dressing. Gluten-free and oil-free.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 1 large parsnip
- 1 tbsp maple syrup
- 1/2 tsp pink Himalayan salt
- 7 oz Tenderstem broccoli
- 140 g extra firm tofu
- 1 tbsp tamari
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 5 oz tomatoes chopped
- 1 large carrot chopped into ribbons
- 2.5 cups spinach and/or arugula
For the dressing
- 1/2 cup soy yoghurt
- 1/2 tsp salt or to taste
- 2 tbsp fresh dill chopped
- 2 tbsp fresh coriander chopped
Preheat the oven to 150 degrees C/300 degrees F. Chop the parsnip into thin slices, glaze it with maple syrup and sprinkle some pink Himalayan salt on each side. Watching carefully to make sure it doesn't burn, roast in the oven for 7-10 minutes.
Meanwhile, cook the broccoli in a saucepan for around 4-5 minutes, until soft.
At the same time, crumble the tofu in a bowl using your hands, mixing it with tamari, cumin and black pepper. Transfer to a non-stick frying pan and cook for around 5 minutes, stirring frequently.
To make the dressing, stir together soy yoghurt, salt, dill and coriander.
Once the tofu and broccoli are ready, transfer them to a large mixing bowl, also adding tomatoes, carrots and spinach. When you are ready to serve, add the dressing to the salad, stirring everything together well, add the pomegranate seeds and place the parsnip on top.
Calories: 175kcal | Carbohydrates: 23g | Protein: 14g | Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1329mg | Potassium: 973mg | Fiber: 5g | Sugar: 12g | Vitamin A: 10795IU | Vitamin C: 110.9mg | Calcium: 135mg | Iron: 3.4mg