baked burmese shan tofu salad with sweet chilli sauce (paleo, vegan, soy-free, dairy-free, gluten-free, grain-free, candida)

Tomorrow, I’ll be singing in front of the Queen.

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Her Majesty Queen Elizabeth II will be visiting our school tomorrow and the school’s honour choir and I will be singing for her. It’ll be the second time in my life that I’ll be singing for Her Majesty and I’m extremely excited! There’s nothing quite like the thrill leading up to such a momentous event – and the prospect of missing a day of school isn’t horrible either.

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Just kidding. About the ‘nothing quite like the thrill part’, that is – the Queen is really coming. There is something like the thrill, and it goes something like this: finding out that chickpea flour can be turned into tofu. Yes, really! Soft, squishy, flavour-absorbing tofu that can be baked into gorgeous golden loaves of deliciousness laden with a scoop of sweet chilli sauce.

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Piled on top of salad, of course. Because green stuff makes everything look deceivingly healthier! Thanks green stuff. Crunchy yet silky smooth, nutty squares intermingled with the sharp sweetness of chilli’s and the crunch of fresh organic vegetables makes one of the best salads I’ve ever eaten. Gently baked so that they are crispy on the outside and soft on the inside, these tofu pieces are so much better than normal tofu, but soy-free. Slightly nutty and comfortingly filling – I love them.

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Fit for the Queen!

baked burmese shan tofu salad with sweet chilli sauce

by Alessandra Peters

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients (serves 2)

    For the Chickpea Tofu

    • 2 cups besan (chickpea) flour
    • 6 cups water, divided
    • 2 teaspoons salt

    For the Salad

    • 1 head cabbage, shredded
    • 1 carrot, julienned
    • handful mangetout, diced
    • handful roasted and salted cashews, chopped
    • handful parsley
    • 8 pieces chickpea tofu

    For the Sweet Chilli Sauce

    • 4 tablespoons white wine vinegar
    • 4 large red chillies, chopped
    • 2 teaspoons maple syrup


    For the Tofu

    1. Whisk together the besan flour, salt, and 2 cups of water in a large bowl. Set aside. Generously grease a large 9×13 pan with vegetable oil and set aside.

    2. In a large saucepan, heat the remaining 4 cups of water to a simmer. While stirring with a large wooden spoon, add the besan flour mixture to the water.

    3. Mix until smooth and glossy, approximately 5 minutes.

    4. Pour the mixture into the prepared pan, let cool until room temperature, and set in the fridge for at least 2 hours.

    5. Drain away the water, then turn over the tofu block on a chopping board. Cut into bite-size pieces.

    For the Sweet Chilli Sauce

    1. Stir together all ingredients in a small saucepan over low heat.

    2. Mix for 2-4 minutes or until combined and warm.

    For the Salad

    1. Preheat oven to 180 degrees.

    2. Arrange 8 tofu pieces on a baking sheet.

    3. Bake for 20-25 minutes or until golden brown. Let cool.

    4. While the tofu bakes, combine the other salad ingredients and arrange them on a serving platter.

    5. Arrange baked tofu pieces on top of the salad. Serve with sweet chilli sauce.

    6. Enjoy!

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