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Watercress and bean salad with crispy tofu

This watercress and bean salad with crispy tofu is vegan, healthy, gluten-free and low-carb. It’s ready within 15 minutes, so ideal for busy or lazy days. You can make it with brad beans or edamame beans, and the roasted /grilled pepper can be homemade or from a shop-bought jar. Serve it with sourdough, flatbread or noodles.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup broad or edamame beans
  • 100 g firm tofu
  • 2 handful of watercress
  • 3 spring onions
  • 1 grilled pepper
  • 1 tsp sesame seeds
  • 1 tsp sesame pol
  • 1 tsp olive oil
  • 1 Tbsp rice vinegar
  • 1 tsp soy sauce

Method
 

  1. Steam or blanch the beans, then set aside to cool. Once cooled, pop the broad beans out from their membrane. (No need to do this, if you’re using edamame beans)
  2. Cut the tofu into 2cm cubes.
  3. Heat some oil in a frying pan and gently stir-fry for 5 minutes until golden all over. Put them on a plate, lined with a kitchen paper towel.
  4. Thinly slice the grilled pepper and spring onions.
  5. Scatter the watercress leaves onto two plates, then divide the pepper and spring onion slices between them. Arrange the tofu cubes on top and scatter the sesame seeds over them.
  6. Mix the sesame oil, olive oil, rice vinegar and soy sauce. Taste and adjust it to your liking.
  7. Drizzle the dressing over the salad, then toss gently.