Equipment
Ingredients
Vinaigrette
- 30 ml lemon juice
- 33 g white miso
- 3 g garlic, minced
- 30 ml water
- 60 ml olive oil
- 1 g salt, to taste
- 1 g black pepper, to taste
Salad and Grill
- 4 sourdough bread
- 450 g extra-firm tofu, drained, dried, and sliced 2.5cm thick
- 450 g zucchini, quartered lengthwise
- 115 g snap peas, thinly sliced on the bias
- 30 g mixed fresh herbs, chopped
- 30 ml olive oil
- 15 ml vegetable oil
- 20 g parmesan cheese, shaved
Nutrition (per serving)
Method
Preheat the grill to 190°C (375°F) and lightly coat the grates with vegetable oil.
Whisk the lemon juice, white miso, minced garlic, and water in a small bowl until the miso dissolves.
Slowly pour 60ml of olive oil into the miso mixture while whisking constantly to create an emulsion.
Add salt and pepper to the dressing according to your preference.
Apply the remaining 30ml of olive oil to both sides of the sourdough bread slices using a pastry brush.
Season the tofu slices and zucchini quarters with salt and pepper, then brush 60ml of the prepared dressing over them.
Place the bread on the grill and cook for 5 minutes, turning occasionally, until toasted.
Grill the tofu and zucchini for 8 minutes, turning halfway through, until char marks appear and the zucchini is soft.
Transfer the grilled items to a cutting board and cut the tofu and zucchini into 2.5cm pieces.
Place the chopped tofu and zucchini on a platter and drizzle with 30ml of the dressing.
Combine the snap peas and herbs with the remaining dressing in a bowl, then spread them over the grilled vegetables.
Top the salad with shaved parmesan if using and serve with the toasted bread.
Chef's Notes
- Ensure your tofu is well-pressed to remove excess water. This is crucial for achieving a firm texture that holds up on the grill and absorbs the marinade effectively.
- Don't overcrowd the grill. Cook tofu and zucchini in batches if necessary to ensure even charring and prevent steaming, which can lead to soggy results.
- For the dressing emulsion, a slow, steady stream of olive oil while whisking is key. If it appears to be breaking, stop adding oil and whisk vigorously for a moment before continuing.
- Taste and adjust the dressing seasoning before adding it to the salad. Miso can vary in saltiness, so fine-tuning with salt and pepper is essential.
- Grill the bread just before serving to ensure it remains crisp and doesn't become tough.
Storage
Refrigerator: 2 days — Store dressing separately from greens to prevent wilting.
Reheating: Reheat tofu and zucchini in a pan over medium heat; serve bread at room temperature.
