- Level
- easy
- Prep Time
- 15 mins
- Total Time
- 15 mins
- Serves
- 4
Ingredients
- 1 tbsp
- miso
- 15 ml
- 1 tbsp
- apple cider vinegar
- 15 ml
- 2 tsp
- honey
- 10 ml
- 2 tsp
- tamari sauce
- 10 ml
- 1 ½ tsp
- toasted sesame oil
- 7.5 ml
- ¾ lb
- silken tofu
- 340 g
- 1 tbsp
- cilantro stems, coarsely chopped (see Chef’s tip)
- 15 ml
- 1 cup
- cilantro leaves
- 30 g
- 1
- small garlic clove, halved
- 3 cups
- cherry tomatoes, various colours, halved
- 420 g
- 1
- ciabatta bread, sliced and toasted
Directions
- Step 1
- In a bowl, whisk together the miso, vinegar, honey, tamari and sesame oil. Season with pepper.
- Step 2
- In a personal blender, purée the tofu with 1 tbsp (15 ml) of the miso dressing, the cilantro stems, 1 tbsp of the cilantro leaves and the garlic until smooth. Season with salt and pepper. Set the tofu mixture aside.
- Step 3
- Add the tomatoes and remaining cilantro leaves to the bowl of remaining miso dressing. Mix well. Adjust the seasoning.
- Step 4
- In a large serving dish or in four individual plates, spread out the tofu mixture. Top with the tomato salad. Serve with the toasted bread.
Tips
Chef’s tip
Cilantro stems, even including the well-cleaned roots, are great for adding flavour to dressings, marinades or sauces. A clever way to use the entire bunch of herbs and avoid food waste.
