Serves 4 (or more as a side salad)


  • 3 carrots, grated
  • 5 cooked beetroots, grated (I used a pre-cooked pack from Waitrose)
  • 2 handfuls edamame beans
  • 2 tbsp toasted pumpkin seeds
  • 1 pack cooked quinoa
  • Dark green salad leaves (a few big handfuls or a supermarket pack)
  • 1 avocado, skin removed and diced


  • 1 tbsp extra virgin olive oil
  • 1.5 tbsp apple cider vinegar (with the ‘mother’)
  • 1 tsp honey
  • 1 tbsp finely chopped mint
  • 1 tbsp finely chopped coriander
  • Pinch salt and pepper to taste


  • 1 pack extra firm tofu, chopped into 2cm pieces
  • 2 tbsp tamari
  • 1 tbsp honey
  • 1 tbsp sweet chilli sauce
  • 1 tsp grated ginger
  • Juice of 1/2 lemon
  • 1/2 tbsp coconut oil

The recipe

If I make a salad it has to be more than leaves – I like to pack it full of more nutrients, including some grains and some fats to help keep me going for longer. This salad is a balanced and filling meal all by itself, high in plant protein, fats and fibre. My husband even liked the tofu in this recipe which says it all!


  • Set oven to 180c (fan)
  • First, add all the ingredients for the tofu to a bowl, mix thoroughly so that the tofu is coated and set aside for 10 minutes.
  • In a salad bowl, mix together the carrot, beetroot and quinoa.
  • Make the salad dressing.
  • Once the tofu has marinated for 10 minutes, spread it out on a baking tray (it gets sticky so use parchment if you can) and pour the remaining marinade over it.
  • Bake in the oven for 25 minutes, taking it out to turn the tofu after 15 minutes and putting it back in again.
  • Once the tofu is cooked, add the dressing to the salad and mix well. Then add the leaves, edamame, avocado and pumpkin seeds and toss - we've left this until last so that the green of the edamame and leaves shows through before the beetroot turns it all pink!
  • Serve up and add the tofu on top.
  • Enjoy!