This tofu salad is one of our “go-to” meals.Â I know what you’re thinking: Tofu?Â Ew.Â Salad?Â For dinner?Â It won’t fill me up.Â Tofu AND salad?Â My toddler won’t touch it.Â But I am going to try and dispel these myths!
The goat cheese makes it filling.Â The nuts and cooked tofu are cooked in a way that makes them very palatable, even for a non-tofu lover.Â Julian loves this salad – actually, he invented it.Â This is a guy who once threw up when I put tofu in a smoothie for him. And even though I still can’t get P to eat “leaves”, he does dig out enough nuts, goat cheese and tofu to fill himself up. M likes tofu too – and what’s not to like really? It absorbs flavour from elsewhere and it’s a nice way to go protein into a baby who doesn’t yet eat much meat. Plus, despite the non-leaf eating, I’m convinced that repeated exposure will eventually lead to him eating some.
So you’ll need:
Walnuts (or pecans, or any other nut you like)
a tiny bit of butter (a teaspoon maybe?)
1 tbsp Brown sugar
One package of extra firm tofu
1 tbsp Balsamic Vinegar
A small log of goat cheese (herbed if you like!)
Cut the tofu into bite size pieces. Soak them in a small bowl with olive oil and vinegar – about a tablespoon of vinegar and 2 tablespoons of olive oil should be sufficient. Make sure all the pieces are coated and then stirfry them over the stove on medium heat until they’re a bit crispy – I find it takes about 10 minutes. At the same time, cook the nuts in a pan with a little bit of butter and brown sugar to caramelize them; use low heat and just a few minutes should be enough. Watch them carefully as nuts can burn easily.
Allow the ingredients to cool for a few minutes and then throw them into your salad. Crumble the goat cheese in as well and mix it up all up well. Presto, finito – serve.