Flower sprout and tofu rice salad with dill and peas

So last year, flower sprouts were flower sprouts, a cross between a brussel sprout and kale and we’ve blogged quite a few recipes using them.
This year however, they appear to be called Kalettes… Which I think sounds like either a helpful 1950’s electrical kitchen implement, or a mysterious item of ladies underwear.
So I’m sticking with flower sprouts, it’s straightforward and my mind is less likely to disappear off on flights of fancy and am much more likely to get some cooking done.
So, to the recipe! The flower sprouts are slightly bitter, and so go beautifully with the sweet peas and pea shoots. With chewy savoury tofu and lovely fresh dill it all comes together very nicely.
I’m increasingly using the sachets of ready cooked rice as a base for lunch salads at the moment, mostly for speed to be honest, but there’s some lovely varieties around at the moment with all sorts of nice seeds and grains added.

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Flower sprout and tofu rice salad with peas and dill

makes 4 servings


200 g flower sprouts, washed and patted dry on kitchen paper
400 g firm tofu, cut into 2 cm ish cubes
2 tbsp oil
2 tsp dried ramsons or 1 clove chopped garlic
3 tbsp tamari
75 g frozen peas
100 g pea shoots
15 g fresh dill, chopped
2 tbsp white balsamic vinegar
500 g cooked rice, (I use 2 of the ready cooked sachets, this time the Tilda brand brown basmati with quinoa, pumpkin seeds and sunflower seeds)


Preheat the oven to 200 degrees c.
Toss the tofu in 1 tbsp of the oil in a roasting tin. Bake for 20 minutes, until starting to brown.
Move the tofu to one side of the tin, turning the cubes over as you go. Add the flower sprouts to the other side, drizzling the remaining 1 tbsp of oil over them. Sprinkle the ramsons or garlic, and tamari over the tofu and flower sprouts and then bake for a further 15 minutes.
The flower sprouts should be crisp in places and cooked through. Leave to cool.
Cook the rice according to the sachet instructions, and tip into a large bowl big enough to hold all the ingredients.
Stir through the frozen peas, and the vinegar. This helps to cool the rice quickly, but stir it around often too. When it’s stopped steaming pop it in the fridge to cool completely.
Mix the tofu, flower sprouts and dill into the rice and peas, and serve each portion on top of 1/4 of the pea shoots.


By E.

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