Teriyaki root vegetable salad with crispy tofu

Teriyaki root vegetable salad with crispy tofu

Dr Rupy’s winter salad is full of seasonal vegetables and crispy tofu with a sticky, sweet teriyaki dressing. This simple supper costs just over £1 per portion.

Each serving provides 503 kcal, 20g protein, 47g carbohydrate (of which 32g sugars), 22g fat (of which 3.5g saturates), 18g fibre and 5g salt.


For the teriyaki dressing

For the salad


  1. Preheat the oven to 200C/180C Fan/Gas 6 and put a baking tray on the middle shelf to heat up.

  2. To make the dressing, whisk all of the ingredients together in a small saucepan, then bring to the boil. Cook for 2 minutes until thick and glossy, then remove from the heat and leave to cool.

  3. Put the tofu in a large bowl, add 1 tablespoon of the dressing and drizzle over the olive oil. Stir to coat. Sprinkle over the cornflour, stir again, then tip onto the preheated baking tray. Roast for 25 minutes, turning halfway through cooking.

  4. Meanwhile, tip the vegetables into a large bowl, add a pinch of salt and massage together for a couple of minutes – this helps to soften them, and in turn soak up more dressing. Once the vegetables are soft, pour in 3–4 tablespoons of the dressing and toss to coat.

  5. Divide the salad between 2 serving bowls, top with the crispy tofu and sprinkle over the sesame seeds.

Recipe Tips

Use a julienne peeler to shred the vegetables. They are relatively cheap and make prepping salads like this really easy. If you don't have one you can grate the vegetables.

Plan ahead and prepare the tofu the night before. Cut into cubes, pat dry, then sandwich between a few sheets of kitchen paper. Weigh down with a plate on top and chill overnight. The more moisture you can remove in advance, the crispier the tofu will be.

Any leftover dressing will keep for up to a week in an airtight container in the fridge.