All recipes are deliciously vegan

Viva!
Facebook iconTwitterYoutubeInstagram

Smoked Tofu, Puy Lentil & Spinach Salad with Apple & Tamari Dressing

35 minutes or less if using tinned or your own pre-cooked lentils

Serves:

Smoked Tofu, Puy Lentil & Spinach Salad with Apple & Tamari Dressing

This hits every spot - taste, freshness, nutrition... you name it! It's also a very low-fat, healthy dish. If you want gluten-free, using tamari soya sauce gives you a gluten-free alternative. However, most brands of smoked tofu are not gluten-free because they are seasoned with shoyu-type soya sauce, which contains wheat. The exception to this is Clear Spot smoked tofu - but as always, check any label carefully.

Ingredients: 

  • 100g/4oz Puy lentils, washed OR 1 tin of Puy lentils, drained and rinsed OR 240g/scant 9oz home-cooked
  • 1 tsp vegan bouillon powder, eg Marigold red tub
  • 1 bay leaf 220g/8oz smoked tofu, sliced in strips
  • 200g/7oz baby spinach leaves
  • 1 avocado thinly sliced
  • 12 cherry tomatoes, halved
  • 50g/1¾oz green pitted olives
  • 50g/1¾oz beansprouts, washed
  • 4 tbsp sunflower seeds
  • 1 tbsp tamari (very strong soya sauce) fresh chives, chopped, for garnish

Apple and tamari dressing:

  • 200ml/7fl oz apple juice 50ml/
  • 3 tbsp tamari
  • 2cm/1inch cube of fresh ginger
  • 1 tbsp apple juice concentrate

Method: 

1. If using tinned or your own pre-cooked lentils, go straight to no. 3. If cooking lentils from scratch, wash and cover water. Stir in the vegetable bouillon powder and add the bay leaf.

2. Bring to the boil and simmer for 25-35 minutes until the lentils are just cooked.

3. Meanwhile, dry roast the sunflower seeds in a heavy or non-stick frying pan for a few minutes - stir continuously with a wooden spatula so they don't burn and until most are golden in colour.

4. Add 1 tbsp tamari and stir in well to coat seeds before removing from heat.

5. Prepare the vegetables.

6. Make the dressing: mix the apple juice, apple juice concentrate and tamari in a jug.

7. Grate the ginger or squeeze it gently in a garlic press and add the juice from this to the dressing.

8. Drain the lentils, remove the bay leaf and set aside.

9. Serve the salad on individual plates. On each plate make a bed of spinach leaves, top with a few spoonfuls of Puy lentils, some smoked tofu, decorate with slices of avocado, cherry tomatoes and green olives, sprinkle with beansprouts and tamari-roasted sunflower seeds.

10. Pour on the dressing and garnish with the chopped chives.

11. Serve with wholewheat bread or cooked wholegrains such as quinoa or brown rice.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 15 of 15
Chilli Hotpot with Black Beans, Lentils & Chocolate
This is a simple, hearty dish that lends itself to bulk cooking. We've used tinned beans and lentils for speed...See recipe »
One Pot 'Chicken' Jambalaya
Try our version of a New Orleans favourite! It's only one pot too so save time on the dreaded washing...See recipe »
Classic Carrot Cake
Wow your friends and family with this deliciously moist carrot cake! It's really simple to make and perfect with a...See recipe »
Hot Cross Buns With Marmalade Glaze
Not just for Easter, these buns make a perfect breakfast or snack anytime of the year. Toast, spread with dairyfree...See recipe »
Artichoke Fish Cakes with Dill Mayo
You won’t believe how convincing these fishcakes are – in appearance, texture and taste. Delicious served with a salad for...See recipe »
Quick & Easy Filet-No-Fish
This is our super easy version of a filet-no-fish! Grab a slice of tofu, mix up a paste and fry...See recipe »
No-bake Light & Fluffy Vanilla Cheesecake (no cashews)
This is our version of the new Frankie & Benny's vegan vanilla Oreo cheesecake. It's so quick to make and...See recipe »
THIS Isn't Chicken Vietnamese Curry
This is our version of a PHO favourite! Lots of delicious veggies, creamy coconut milk, fragrant spices, toasted cashews, crispy...See recipe »
Cheesecake Brownies
Take two of the best desserts ever, mix them together and what have you got... a decadent and outrageously delicious...See recipe »
Creamy Squash Pasta
A quick, easy and deliciously hearty recipe by the fabulous Bianca Zapatka!See recipe »
15 Minute Flourless Choc Chip Banana Muffins
I don’t usually toot my own horn, but these are genius! My daughter and husband both love them and I...See recipe »
Chinese Omelette
This is my savoury go-to breakfast. It reminds me of holidays in Asia amongst palm trees, beaches and humid curly...See recipe »
No-bake Millionaire's Shortbread
Despite being so decadent and delicious, this is partly raw and contains no refined sugar. Tasty and (almost) guilt-free :)See recipe »
Roast Parsnip & Cashew Curry
A seasonal, unusual and deliciously hearty curry. The combination of flavours works incredibly well together and it's definitely a crowd-pleaser...See recipe »
Black Forest Gateau Smoothie
This smoothie is so incredibly indulgent and delicious, you can't believe it's made from fruit - you can have it...See recipe »