Crispy Tofu & Peach Salad with Rhubarb, Ginger & Blackberry Dressing

Crispy Tofu & Peach Salad with Rhubarb, Ginger & Blackberry Dressing

Summer feels like it is FINALLY here to stay! This summer salad is a treat for your tastebuds!

When summer comes, I tend to find that the kind of foods I crave involve a mix of salty and sweet ingredients. I really enjoy heading down to my local health food market to pick up fresh produce and mixing up ingredients for a fun combination of something totally unique. I adore rhubarb and it's classic combination with ginger, so this recipe was centred around those lovely sharp flavours. 

Origian Instagram Post: @life_by_ms_lewis

 If you're new to the vegan life welcome, or  have been vegan for some time, keep up the good work!  I hope my recipes are a good help to you all.

The crunchy, savoury tofu, sour fried red cabbage and salty grilled asparagus are a match made in heaven. Give this a try for your next vegan dinner party, a perfect main or an impressive starter! This recipe takes approximately 30 minutes to make from prep to plate, if you dislike an element, just omit that ingredient, and add in one of your own.

I would love to hear your thoughts about this recipe if you make it! Drop me an email or upload your efforts to social media and tag me! Comment below to ask me a question or make a request!

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Total Time - 30 minutes // Difficulty Level (1-5): 3 //Serves: 2 

- 10 Fresh asparagus spears
- 1/4 of a small red cabbage, sliced in to strips
- 2 ripe peaches
- Ground black pepper
- Thumb size piece of ginger, chopped finely
- 2 large tomatoes chopped into large chunks
- Romain Lettuce
- 1 stick of rhubarb
1 cup of filtered water
- A handful of fresh blackberries
- 1/4 block of silken tofu (I used Clean Bean Organic Tofu)
- 100g breadcrumbs (I used Tesco Free From Gluten & Wheat)
- A handful of Sumac 
- A handful of good quality sea salt (I used Maldon Sea Salt Flakes) 
- 1 tablespoon of coconut yoghurt (optional)
- Coconut Oil 
- Olive oil

- Clean and chop the rhubarb into small chunks and place into a saucepan with the ginger 
- Put the filtered water into the pan, just covering the rhubarb and leave on a medium heat     
  to soften
- Spill the breadcrumbs onto a plate and sprinkle the sumac on top, mix this together and spread this onto the plate evenly
- Cut the tofu into slices and then cut the slices into 3 - make sure they aren't too thin or the tofu will break, I recommend about 2CM or more 
- Place each slice onto the breadcrumbs and press the tofu into them so they stick together. Turn the slices over and repeat, don't forget the sides too - gently push the breadcrumbs into the tofu - refrigerate these slices while you prep the rest
Take 2 small frying pan or skillet pans and 1large frying pan.
- In the first frying pan, add a drizzle of olive oil and your cabbage slices and turn onto a high heat - these guys will spit like heck - keep them moving and if they start to go crunchy take them off the heat and reheat just before serving
- In the second one, rub the pan with a little olive oil or vegan butter - just a touch, then add in the quartered peaches and season with a generous sprinkling of black pepper. Turn to a medium heat and keep checking, turn the peaches onto the other side of the fleshy part to brown once the first side begins to colour
- Check the rhubarb, once it has started to break down - throw in a handful of blackberries and turn off the heat. Cover the pan with a lid and leave until the end
- Heat the large frying pan and add in a dessert spoon sized blob of coconut oil and melt it
- Remove the Tofu from the fridge and place to one side
- Place your asparagus under the grill on a medium heat - keep an eye on it - it should not be in there for more than 10 minutes.
- When the coconut oil has melted in your frying pan - carefully place your tofu slices into the hot oil - BE CAUTIOUS - they may spit! They will start to brown very quickly so check them, once they are brown on one side, flip them over and turn down the heat to the lowest setting
- The asparagus should be ready, remove this, then wrap it in foil to keep it warm and moist 
- The peaches, and tofu should be ready, cover them will a lid or a plate to keep them warm
- Stir the blackberries into the rhubarb, they should break down and give the sauce a vibrant red colour
- You are now ready to plate. Place all of the salad ingredients together or in separate areas on the plate so your guests can mix it up. Unwrap the asparagus and sprinkle seat salt over them before placing them onto the plate.
- When the food has been plated up, put 3 teaspoons of coconut yoghurt into a bowl and gently stir in the rhubarb sauce and drizzle this over the salad. I love sprinkling  my crispy cabbage over the salad!

Serving Suggestions

- As an optional extra, I like to serve this salad with cucumber ribbons and extra blackberries, this is optional.

Do let me know what you think, and don't forget to upload your version to Intstagram and tag me @life_by_ms_lewis or Twitter: @lifebymslewis

If you would like to discuss a personalised menu for your party or event, why not drop me an email? to find out more!

Have a great weekend!