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Silken tofu, crunchy salad and marmalade dressing

Midweek Veganisable Vegetarian Side Salad Summer Main
2 as a main, 4 as part of a meal
Prep 20 min

This is the perfect mid week meal to cut through the hustle and bustle of modern life. It will only take twenty minutes to have a fresh, clean and complex dish to enjoy. Serves two as a main or four as part of a meal.

Follow the recipe


2 cartons of firm silken tofu (between 300-350g)
50g mangetout, sliced diagonally very thinly
50g sugar snaps, sliced diagonally very thinly
80g breakfast radish, sliced very thinly on a mandolin
2 spring onions, sliced very thinly on the diagonal
30g soy sauce
20g lime juice
60g bitter orange marmalade
35ml sunflower oil
20g salted peanuts, roughly chopped
1 tbsp sunflower seeds
2 tsp white and/or black sesame seeds
½ tsp Aleppo chilli flakes
fine sea salt


  1. Make the dressing. In a  small blender, or a jar with a lid, blitz together the soy, lime juice, marmalade and half a teaspoon of salt until fully combined. Slowly pour in the oil as you mix until silky smooth and emulsified. 
  2. Remove the tofu from its carton, taking care to keep it intact. Line a plate with a paper towel and place the tofu on top. Leave for five minutes to drain any excess liquid. 
  3. Add the mangetout, sugar snaps, radishes and spring onionsto a large mixing bowl along with 50ml of the dressing and toss together. Slice the tofu into 1cm thick slabs and place in a line down the side of a large plate with a good lip. Spoon over the remaining dressing onto each piece and sprinkle them over the tofu and the top of the salad. In a small bowl, mix together the topping ingredients and sprinkle them over the tofu and salad.