It feels so good to come back to green lunches after a bit of a hiatus! This dish is a salad in name because it has lettuce, but it’s truly an explosion of earthy and fresh flavours thanks to the succulent mushroom, marinated tofu and the umami sauce. It’s both satisfying yet light on the system, making it a perfect lunch.
- 8 king oyster mushrooms
- 100 gm firm tofu
- 1 cup shelled edamame
- 3 cups mixed Lettuce- Butterhead, Romaine and Lollo from Stemwater Farms
- 1 head Broccoli from Stemwater Farms
- 3 tbsp Tamari
- 1 tbsp Honey
- Sesame oil
- Avocado oil spray
First, cut the tofu into long “steaks” about half and inch thick. Coat gently with the tamari and let marinate for about 2 hours.
Meanwhile, prepare your mushrooms. Slice the king oysters into half lengthwise and score on the cut side by making diagonal lines in each direction. Heat up a nonstick pan and add the sesame oil. Place the mushrooms cut side down and let sizzle. Add another 1 tbsp of tamari, drizzling it to make sure it seeps into all the pieces. Flip the pieces and cook again until they’re soft. They should be nice and golden brown!
To prepare the tofu, coat the same pan with the avo oil spray and add the tofu pieces to it. Cook for 3-4 mins and flip, being careful not to break it. Now baste with a wee bit of honey and flip again, repeat until golden.
Sauté the broccoli with a spoonful of tamari and set aside.
For the sauce
- 2 tbsp tamari
- 1 tbsp sesame oil
- 1.5 tbsp black miso
- 1 tbsp honey
- 2 tbsp almond butter
- 1 tbsp sriracha
- Juice of 1/2 lemon
Mix together all the ingredients except lemon juice in a pan along with 1/2 cup of water. Heat gently until everything is fully dissolved and incorporated. Once you turn off the flame, add the lemon.
Now, assemble. Add all your prepared elements to a bed of the lettuce and top generously with the sauce. Serve immediately.
Recipe curated by Isha Dalal Rana.