Good Housekeeping

Kale, sprout and tofu salad

Name: Kale, sprout and tofu salad
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4
Ingredients: 396 g block firm tofu (not silken), we used Cauldron; 250 g (9oz) Brussels sprouts, finely sliced; 100 g (3 1/2oz) kale, finely shredded (woody stalks removed); 200 g (7oz) pack cooked and peeled chestnuts, halved; 250 g (9oz) pouch mixed grains, we used Merchant Gourmet; 40 g (1 1/2oz) Parmesan, or vegetarian hard cheese, grated; 6 tbsp. cornflour; 3 tbsp. rapeseed oil; 2 tbsp. rapeseed oil; 2 tbsp. white wine vinegar; 1 garlic clove, crushed; 2 tsp. Dijon mustard; finely grated zest and juice 1 lemon

The acidic dressing ‘cooks’ the sprouts and kale while maintaining their beautiful green colour. The crunchy tofu adds wonderful texture and is a great source of protein, calcium and iron.

By The GH Kitchen TeamPublished: 24 February 2016

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Yields:

Prep Time:

20 mins

Cook Time:

8 mins

Total Time:

28 mins

Ingredients

396 g block firm tofu (not silken), we used Cauldron
250 g (9oz) Brussels sprouts, finely sliced
100 g (3 1/2oz) kale, finely shredded (woody stalks removed)
200 g (7oz) pack cooked and peeled chestnuts, halved
250 g (9oz) pouch mixed grains, we used Merchant Gourmet
40 g (1 1/2oz) Parmesan, or vegetarian hard cheese, grated
6 Tbsp. cornflour
3 Tbsp. rapeseed oil

For the dressing

2 Tbsp. rapeseed oil
2 Tbsp. white wine vinegar
1 garlic clove, crushed
2 tsp. Dijon mustard
finely grated zest and juice 1 lemon

Directions

1. Step 1
  Press tofu to drain excess moisture: line a baking tray with kitchen paper and place tofu on top. Cover with kitchen paper, then top with a plate or baking tray, weighted with some tins. Leave to drain for 30min, then cut into 2cm (¾ in) cubes.
2. Step 2
  To make the salad, in a large bowl mix sprouts, kale, chestnuts, grains and Parmesan. In a small jug, whisk together dressing ingredients. Mix into salad and set aside for flavours to develop.
3. Step 3
  In a bowl, mix cornflour and some seasoning. Toss tofu cubes in the cornflour mixture. Heat oil in a large frying pan over medium heat. Fry tofu (in batches if needed) for 5-8min, turning until all sides are golden. Toss through salad and serve.
  
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Per Serving:

Calories: 553
Fibre: 9 g
Total carbs: 50 g
Sugars: 6 g
Total fat: 26 g
Saturated fat: 4 g
Protein: 26 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time