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Smoked Tofu and Green Pea Salad Recipe




  • 100g spinach
  • 100g white cabbage, shredded
  • 1 romaine lettuce, leaves separated
  • 2 handfuls of rocket
  • 1 apple, quartered, cored and sliced
  • 2 avocados, stoned, peeled and sliced
  • 1 courgette, spiralised
  • 100g green peas, fresh or frozen (defrost at room temperature for 15 minutes)
  • 1–2tbsp vegetable oil
  • 2 handfuls of pumpkin seeds
  • 1 sheet nori, torn or cut into smaller flakes
  • 200g smoked firm tofu, cut into small cubes
  • sesame seeds
  • pinch of ground black pepper
  • 1tbsp toasted sesame oil
  • drizzle of soy sauce
  • handful of hemp seeds
  • 2tbsp lemon juice
  • pinch of salt

Horseradish cream

  • 150g vegan crème fraîche or regular crème fraîche
  • 3/4tbsp horseradish (or 1tbsp wasabi or 1tbsp dijon mustard)
  • good pinch of salt


Toss the spinach, cabbage, lettuce and rocket in a big bowl. Add the apple, avocado, courgette and peas.

Heat a small frying pan over a medium–low heat. Add a little of the oil and toast the pumpkin seeds and nori flakes for 2 minutes, stirring. Sprinkle with salt then remove from the pan and set aside.

Mix the horseradish cream ingredients in a small bowl. Combine in a blender or work it to a smooth consistency with a fork, then set aside.

Reheat the pan over a medium heat and add a little oil. Sauté the tofu pieces with the sesame seeds and ground pepper for 2–3 minutes, while stirring. Turn off the heat and drizzle sesame oil and soy over the tofu.

Add the tofu, nori flakes and pumpkin seeds to the salad bowl. Top with the hemp seeds. Drizzle with lemon juice and sprinkle with salt. Serve with the horseradish cream.

Recipe courtesy of Bowls of Goodness by Nina Olsson


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