Radish salad with feta tofu and fresh herbs
Pair the radish with a feta-like tofu and a Niçoise-style vinaigrette, and we bet you'll love it!
Servings: 4
Ingredients
Pickled tofu
- 1 block (454g) extra-firm tofu sliced
- ¼ t. (60 ml) lemon juice
- 2-3 tbsp (30-45 ml) salt
- 4 t. (1L) water
Salad
- 2 t. (500 ml) radish cut into small pieces
- 3 t. (750 ml) of cucumbers diced
- 2 green onions sliced (green part only for low FODMAP version)
- 3 tbsp (45 ml) fresh chives minced
- ¾ t.(180 ml) fresh parsley finely chopped
Vinaigrette
- 1 tbsp (15 ml) olive or camelina oil
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) red wine vinegar
- 1 tsp (5 ml) dried dill
- ½ tsp (2.5 ml) dried oregano
Suggested accompaniment
- Whole-wheat Greek pitas (corn tortilla or cooked quinoa for a low-FODMAP gluten-free version) baked
- (OR)
- Baked new potatoes
Instructions
Pickled tofu
- In a large pot, bring the water to the boil (approx. 4 t.) with the lemon juice and salt. *(The amount of water does not need to be very precise).
- Lower heat and add tofu slices. Simmer, covered, for 10 to 15 minutes.
- Drain the tofu and leave to cool (leave the tofu in the liquid longer for a saltier taste if desired).
- Crumble tofu (similar texture to feta cheese)
Salad
- In a bowl, combine all salad ingredients (vegetables and dressing).
- Pepper to taste
Assembly
- Divide vegetable mixture and tofu among 4 to 6 portions.
Notes
Recipe and photo by Marianne Lamy,