Salmon Sushi Tacos with Pickled Veggies

    Salmon Sushi Tacos with Pickled Veggies

    Salmon Sushi Tacos with Pickled Veggies are perfect when you want both: Sushi and Tacos and just can’t decide which one. You get a deliciously crunchy shell made from Nori sheets fried in tempura batter and can fill it with anything you desire. I went for Sushi rice, marinated fresh salmon, lots of quick pickled vegetables and a creamy Sweet Chili mayo that comes together in minutes.
    Surprise your friends or family with this one, it’ll sure be a hit!

     

    Why You Will Love This

     

    Customizable

    Fill these light and crispy shells with anything your sushi loving heart desires. Sushi rice or any other grain, seasoned with sushi seasoning (essentially rice vinegar with salt and sugar), any sort of raw or marinated seafood or even watermelon tuna.

    You can use the same combinations I had in my Sushi Poke bowls 4 ways or make up your own. A great option for those not keen on raw fish would be to use surimi sticks, avocado and cucumber, for some California roll style Sushi Tacos.

    Impressive

    Did you know Sushi Tacos are a thing? I sure didn’t when the thought of wanting some popped into my head. But…if you can think of it, someone has made it. Low and behold, there are even food trucks offering it already. Not in Ireland mind you. We just got to the stage of having Sushi restaurant. So obviously I had to make these myself.

    While the process is fairly easy and much less hassle than making rolls, the look of them will certainly impress your loved ones at any gathering. Or just on a rather unusual Taco Tuesday.

    Healthy

    Despite the fried shell, Sushi Tacos make a fairly balanced meal if you include enough vegetables. I did so in form my Quick Pickled Vegetables, but you could just use fresh ones if you prefer.

    The rice gets you carbs and the salmon is a fantastic source of protein and healthy fats plus omega 3.

     

    The Ingredients

     

    Quick Pickled Vegetables – Try my Quick Pickled Vegetables for filling the tacos. You’ll be amazed at how fast it is and the millions things you can do once you have a few jars of freshly pickled veggies in your fridge.
    For this particular recipe I used cucumbers, carrots, and red cabbage which I had pickled the day before.

    Salmon Sushi Tacos with Pickled Veggies_Toppings_Ingredients

    Salmon – I’m using very fresh, raw salmon filets here, that gets marinated briefly in soy sauce, lime juice, sesame oil and ginger. The lime juice “cooks” it ever so slightly but keeps it very tender and juicy.
    Alternatively you could use smoked salmon, fresh tuna, watermelon tuna or prawns.

    Salmon Sushi Tacos with Pickled Veggies_Ingredients

    Sushi rice – You’ll need sticky rice for the tacos to be reasonably easy to eat.

    Salmon Sushi Tacos with Pickled Veggies_Rice Ingredients

    Nori Sheets – The dried seaweed sheets usually used for rolling sushi make the base for the taco shell. Briefly dipped on one side into tempura batter, then fried, they can easily be shaped into surprisingly shells, perfect to hold the fillings.

    Tempura batter – A very quick and light tempura batter transforms the nori sheets into crunchy taco shells, keeping the classic sushi flavours, but adding and addictively crunchy element to this dish.

    Salmon Sushi Tacos with Pickled Veggies_Taco Shells_Ingredients

    Sauce – While you can use an easy Sriracha mayo if you prefer, I opted for a sort of Asian vinaigrette that doubles as marinade for the salmon. Mixing rice vinegar, lime juice, soy sauce, sesame oil with some ginger and garlic gives you a super flavourful dressing to drizzle over the filling.

    Toppings – You can go wild here and top the Sushi Tacos with anything you love on Sushi (or Tacos for that matter). I used avocado, sliced spring onions, pickled ginger and sesame.

     

    The Process

     

    Vegetables

    If you are opting for using quick pickled vegetables, follow this recipe. A few hours in the fridge is enough to use them, but they are best when you give them at least a day to develop their flavour. They keep happily for at least a week in the fridge, so you can make more than you need for the Sushi Tacos and use them in other dishes or just as snack.

    If you prefer fresh vegetables, slice and julienne them and store them in lidded containers in the fridge until ready to serve.

     

    Salmon

    For the marinated salmon, wash and pat dry your salmon. If it still has the skin attached, carefully run a sharp knife between the flesh and skin, to remove it.
    Check for bones and remove any you might find. This works best with tweezers.

    Chop the filets into about ½ -1 inch cubes, depending on your preference. Transfer to a lidded container.

    Mix all ingredients for the marinade and pour half of it over your salmon cubes. Keep the rest for drizzling over the Tacos later. Cover the container with the marinated salmon cubes and sto9re in the fridge until ready to serve. I like to leave it for at least 1h, so the favours have a chance to marry and develop.
    Since this recipe uses mostly raw fish, which is just very slightly “cooked” by the acids in the dressing, it’s best eaten on the same day.

    Salmon Sushi Tacos with Pickled Veggies_Process

     

    Sushi Rice

    To prepare the sushi rice for filling the tacos, rinse the rice under cold running water. Transfer to a saucepan. Add the water and salt, then bring to a boil. Stir, cover, lower the heat to the minimum, and simmer for 15 to 20 minutes, until the water is fully absorbed. Remove from the heat and let rest, covered, for 15 minutes.
    Stir in sushi seasoning until well distributed. The rice is best at room temperature or just slightly warm, so you can prepare it ahead of time.

     

    Optional Toppings

    If you’d like to make the optional Sriracha Mayo, mix all ingredients together and keep it in the fridge until ready to serve.

    For different dressing ideas, check my Poke Sushi Bowls 4 ways. https://forthepleasureofeating.com/poke-sushi-bowls-4-ways/

     

    Nori Taco Shells

    To prepare the Taco shells cut your nori sheets into rounds using kitchen scissors and just trimming off the edges, so you have the largest possible taco shell later.

    For the tempura batter, gently fold the egg whites, flour, ice cold water and salt in a bowl. Do not overmix, to not develop the gluten in the flour, which would make the batter tough.

    Fill a cast iron pan or large pot about 1in (2cm) with vegetable or sunflower oil for frying. Heat to 350°F/175°C.

    Salmon Sushi Tacos with Pickled Veggies_Process

    While your oil is heating up, get a wooden cooking spoon or, as I did, a rolling pin and 2 about equally high containers with a pour spouts, to rest the cooking spoon/rolling pin on. Line a large plate with some kitchen towel and place between the 2 containers. Rest the wooden spoon on the spouts above the plate.
    This will help you shape the fried nori sheets into taco shells.

    Salmon Sushi Tacos with Pickled Veggies_Process

    Pre-heat your oven to 50°F/100°C and place the rack in the middle. If you have a large sheet pan for your oven, line it with baking parchment and place it 2 rows below the rack.
    This will keep the fried taco shells warm and in shape while you fry the rest.

    Once your oil is hot, dip one side of a nori sheet into the tempura batter, then place it with the batter side down gently in the hot oil. Fry for 1-2 minutes, then flip and fry the other side for about 30 seconds until crispy, but not brittle.

    Using chopsticks or tongues, carefully fish the now crispy Sushi Taco shell out of the hot oil. Drape over the wooden spoon with the tempura batter to the outside and carefully shape into a shell shape. Leave for a minute or so, while you dip the next nori sheet and glide it into the hot oil.

    While the next one is frying, take the now firming up taco shell and hang it over the bars of your oven rack to keep warm and crisp up. Any excessive oil will drip onto the baking parchment below, which makes cleaning up later very easy.

    Continue until all your shells are fried.

    Serve

    When you are ready to serve, assemble your Salmon Sushi Tacos with Pickled Veggies by adding about 1 handful of rice to each taco shell, top with some quick pickled veggies, salmon cubes, a bit of dressing and any additional toppings you like.

    Salmon Sushi Tacos with Pickled Veggies

    Or put all the ingredients on the table and let everyone build their own Tacos.

    Enjoy your Salmon Sushi Tacos with Pickled Veggies. Messy eating encouraged.

    Salmon Sushi Tacos with Pickled Veggies

     

    If you enjoyed this, you might also like:

    Vegan Satay Noodles

    Asian Bowl with Cauliflower and Tofu

    Vegan Tom Kha Soup

    Pork Banh Mi

    Now I’d love to hear from you in the comments!

    Have you tried this? Did you enjoy it?
    What other recipes would you like to see?

    If you enjoyed this recipe, please rate, share and/or comment. It helps me a lot!

    Salmon Sushi Tacos with Pickled Veggies

    Salmon Sushi Tacos with Pickled Veggies

    Salmon Sushi Tacos with Pickled Veggies are perfect when you want both: Sushi and Tacos and just can’t decide which one. You get a deliciously crunchy shell made from Nori sheets fried in tempura batter and can fill it with anything you desire. I went for Sushi rice, marinated fresh salmon, lots of quick pickled vegetables and a creamy Sweet Chili mayo that comes together in minutes. Surprise your friends or family with this one, it’ll sure be a hit!
    5 from 22 votes
    Prep Time 1 hour
    Cook Time 20 minutes
    Marinating 1 hour
    Total Time 2 hours 20 minutes
    Course Dinner, lunch, Main Course
    Cuisine Fusion
    Servings 4
    Calories 940 kcal

    Ingredients
      

    Nori Tempura Taco shells:

    • 8 sheets nori seaweed
    • 2 egg whites
    • 1 cup all-purpose flour
    • 1 ¼ cup ice cold water
    • ½ tsp salt

    Filling:

    • Mixed Quick Pickled Veggies of your choice https://forthepleasureofeating.com/quick-pickled-vegetables/

    I used

    • 2 carrots
    • ¼ head red cabbage this makes more than you will need for the tacos and is perfect for salads and snacks
    • ½ cucumber
    • Alternatively use the same vegetables fresh and thinly sliced/julienned
    • 3 cups salmon filet very fresh, chopped into ½- 1in cubes

    Marinade/Dressing

    • 6 tbsp rice vinegar
    • 4 tbsp lime juice
    • 6 tbsp soy sauce
    • 2 tbsp peanut oil
    • 2 tbsp toasted sesame oil
    • 3 tbsp sugar
    • 1 tbsp sweet chili sauce or more to taste
    • 2 tsp ginger minced
    • 2 cloves garlic minced

    Sushi Rice:

    • 1 cup sushi rice
    • 3 tbsp sushi seasoning or a mix of 3 tbsp rice vinegar, 3 tsp sugar and salt to taste

    Optional toppings

    • 2 avocados
    • 3 spring onions thinly sliced
    • 2 tbsp sesame seeds I used black and white

    Optional Sriracha Mayo:

    • 3 tbsp Mayo
    • 3 tbsp 0% fat Greek yoghurt
    • 1 tsp Sriracha
    • 1 tbsp lime juice
    • 1 tsp Honey

    Instructions
     

    • If using quick pickled vegetables, prepare them according to the linked recipe. If using fresh vegetables, slice/julienne them thinly and store them in the fridge until ready to serve.
    • For the marinated salmon, chop the salmon filets into ½-1 inch cubes and remove any bones. Place the cubes in a lidded container.
    • In a bowl, mix together rice vinegar, lime juice, soy sauce, peanut oil, sesame oil, sugar, sweet chili sauce, ginger, and garlic. Pour half of the marinade over the salmon cubes, reserving the rest for later. Cover and marinate in the fridge for 1 hour.
    • Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, let it cool slightly and then mix in the sushi seasoning until well combined.
    • If making the optional Sriracha Mayo, mix together mayo, Greek yogurt, Sriracha, lime juice, and honey. Refrigerate until ready to use.
    • Cut the nori sheets into rounds using kitchen scissors, trimming off the edges to create taco shells.
    • Prepare the tempura batter by gently folding together egg whites, flour, ice-cold water, and salt in a bowl. Be careful not to overmix.
    • Heat vegetable or sunflower oil in a cast iron pan or large pot to 350°F/175°C.
    • Dip one side of a nori sheet into the tempura batter and place it, batter side down, into the hot oil. Fry for 1-2 minutes, then flip and fry the other side for about 30 seconds until crispy. Remove and shape into a taco shell using a wooden spoon.
    • Keep the taco shells warm in the oven while frying the remaining shells.
    • To assemble, fill each taco shell with a handful of sushi rice, quick pickled veggies, marinated salmon cubes, and any desired toppings. Drizzle with the reserved marinade or Sriracha Mayo.
    • Serve immediately and enjoy your Salmon Sushi Tacos with Pickled Veggies!

    Notes

    While you could heat up the tempura shells in the oven the next day, these are best eaten on the day you fry them, to have the super fresh and crispy tempura experience.
    If you have filling leftovers, make a Poke Sushi Bowl with them.

    Nutrition

    Calories: 940kcalCarbohydrates: 98gProtein: 37gFat: 46gSaturated Fat: 7gPolyunsaturated Fat: 15gMonounsaturated Fat: 21gTrans Fat: 0.02gCholesterol: 61mgSodium: 2060mgPotassium: 1523mgFiber: 12gSugar: 20gVitamin A: 6274IUVitamin C: 54mgCalcium: 137mgIron: 6mg
    Nutrition Facts
    Salmon Sushi Tacos with Pickled Veggies
    Amount per Serving
    Calories
    940
    % Daily Value*
    Fat
     
    46
    g
    71
    %
    Saturated Fat
     
    7
    g
    44
    %
    Trans Fat
     
    0.02
    g
    Polyunsaturated Fat
     
    15
    g
    Monounsaturated Fat
     
    21
    g
    Cholesterol
     
    61
    mg
    20
    %
    Sodium
     
    2060
    mg
    90
    %
    Potassium
     
    1523
    mg
    44
    %
    Carbohydrates
     
    98
    g
    33
    %
    Fiber
     
    12
    g
    50
    %
    Sugar
     
    20
    g
    22
    %
    Protein
     
    37
    g
    74
    %
    Vitamin A
     
    6274
    IU
    125
    %
    Vitamin C
     
    54
    mg
    65
    %
    Calcium
     
    137
    mg
    14
    %
    Iron
     
    6
    mg
    33
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword For Guests, Healthy, High Fibre, High Protein, vegetables, versatile
    Tried this recipe?Let us know how it was!

     

    Vegan Satay Noodles

    Vegan Satay Noodles

    You know this craving when only deliciously peanutty Vegan Satay Noodles will do?
    The creamy peanut sauce with lots of umami, slightly sweet with a bit of spice, that just feels so incredibly cozy like a hug on a plate. Add to it the fact that peanuts give you a good bit of protein and join the whole thing up with lots of veggies in different forms and you have yourself a dinner that’s as quick as it is good for you.

     

    Why You Will Love This

     

    Simple to make

    If you ever had chicken Satay, you know how utterly addictive that peanut butter sauce is. And probably wondered about its secrets. There really aren’t many, which is probably the best thing about it. The whole dish comes together in about 30 minutes, which makes this very doable even on a busy day.

    Flexible

    Both noodle and veggies wise, Vegan Satay Noodles are classic case of “use whatever you have at home”. It’s a great way to use up any odds and ends in your veggie drawer or and sort of noodles you have in your store cupboard.

    If you don’t have peanut butter (or are allergic) you can use Tahini or almond butter. Sure, it’ll taste different, but just as delicious.

    Want to add more protein? Top with some crispy fried tofu or chicken. Beef or lamb work well too if you are not vegan. Or even halloumi for a vegetarian option.

    Nutritious

    With the ratio of vegetables to noodles I’m using here, you easily get all 5 of your 5-a-day in one portion, including all the fibre and vitamins that come with whatever combination you choose.
    Peanut butter adds healthy fats and protein, while the noodles give you satisfying carbs.

    Leftovers are great cold

    Most noodles, soba in particular, will make this dish taste fantastic cold. So you could eat it hot for dinner one day, then take the leftovers to work and eat them cold (or may I suggest a picnic in the spring sun?) the next day.

    The Ingredients

    Noodles, as the name says, are of course included, but I use a little trick with a spiraliser to cut down on carbs.
    Mixing in spiralised zucchini and carrots, sneaks in a good portion of veggies right with the noodles, so even kids will enjoy them.

    Vegan Satay Noodles_Ingredients

    To add even more nutrition, colour, and flavour, I’m using my beloved red cabbage, tenderstem broccoli, thinly sliced sweet red peppers and bright green spring onions to top the plate.

    The satay sauce comes together mainly from store cupboard ingredients like peanut butter, balsamic vinegar (or, even better if you have it, black rice vinegar, which tastes like the Asian version of balsamic vinegar I feel), soy sauce (or coconut aminos), honey or maple syrup and some sweet chili sauce if you like.

    I also add a bit of minced garlic and grated ginger, but you can either leave it out or use them from jars you’ll find in the Asian section of most supermarkets these days. They are a really great shortcut for adding a ton of flavour without the work.

    Toppings, while optional, really make this dish sing. I like a squeeze of lime juice over mine, sliced spring onions, some crunchy chopped peanuts or sesame seeds, a bit of cilantro (or parsley, if you have the “Cilantro tastes like soap” gene) and, if you are feeling spicy, a bit of chili crisp or more sweet chili sauce.

     

    The Process

     

    Prepare you vegetables as per ingredient list and set aside while you make the peanut sauce.

    For the sauce, simply stir together all the ingredients in a small bowl. It will later be thinned a bit by adding some of the noodle cooking water, just like for other pasta sauces.

    Vegan Satay Noodles_Process

     

    Get a large pot of salted water to the boil, add your noodles, and cook according to packet instructions. Before draining them, scoop out some of the cooking water and set aside to add to the sauce later.

    Get a wok or large pan, adding a bit of groundnut or olive oil and gently fry ginger and garlic until fragrant but not browned. Tip in the shredded cabbage, followed by the broccoli and fry for 2-3 minutes until slightly softened. Add the remaining vegetables and quickly stir fry until hot, but still crisp with a bit of bite.

    Now let the noodles join the veggies in your wok and top with the satay sauce, stirring and thinning with a bit of the cooking water, until it reaches a creamy consistency.

    Taste and adjust the seasoning to your liking.

    Serve in a large deep plate, topped with spring onions, chopped roasted peanuts, sesame, herbs and maybe some chili crisp if you like.

    Vegan Satay Noodles

    How to Store

     

    Leftovers keep well in the fridge for up to 3 days and are fantastic cold as a salad. I always make a big portion to have a healthy and delicious dinner for my workdays.

    Looking for more veggie packed dinners, that give you all of your 5-a-day in one portion?
    Here are some ideas:

    Poke Sushi Bowls 4 Ways

    Quick Massaman Lamb Curry with Veggies

    Asian Bowl with Cauliflower and Tofu

    Black Garlic Pork Ramen

    Now I’d love to hear from you in the comments!

    Have you tried this? Did you enjoy it?
    What other recipes would you like to see?
    If you enjoyed this recipe, please rate, share and/or comment. It helps me a lot!

    Vegan Satay Noodles

    Vegan Satay Noodles

    You know this craving when only deliciously peanutty Vegan Satay Noodles will do? The creamy umami, slightly sweet with a bit of spice sauce, that just feels so incredibly cozy like a hug on a plate. Add to it the fact that peanuts give you a good bit of protein and join the whole thing up with lots of veggies in different forms and you have yourself a dinner that’s as quick as it is good for you.
    5 from 21 votes
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Course Dinner, lunch, Main Course
    Cuisine Asian, Fusion
    Servings 6
    Calories 242 kcal

    Ingredients
      

    Sauce

    • ¼ cup peanut butter I used smooth
    • 2-3 tbsp soy sauce or coconut aminos
    • 1-2 tbsp black rice vinegar or balsamic vinegar
    • 1 tbsp sweet chili sauce or any other hot sauce you enjoy
    • 1 tbsp maple syrup or honey
    • 1 clove garlic minced
    • 2 tsp ginger grated
    • 2 tbsp Oil for frying. I used groundnut.

    Veggies and Noodles

    • 7 oz (200g) noodles I used medium egg noodles
    • 1 zucchini spiralised or thinly sliced
    • 3 carrots spiralised or julienned
    • ¼ red cabbage thinly sliced
    • 7 oz (200g) tenderstem broccoli dry ends cut off
    • 1 red pepper julienned
    • 3 spring onions thinly sliced
    • 1 tbsp peanuts, roasted and chopped optional
    • 1 tbsp sesame optional

    Instructions
     

    • Prepare all your vegetables as per the ingredient list and set them aside while you make the peanut sauce.
    • In a small bowl, mix together the peanut butter, soy sauce or coconut aminos, black rice vinegar (or balsamic), sweet chili sauce, maple syrup or honey, minced garlic, and grated ginger to make the sauce. Set aside.
    • Bring a large pot of salted water to a boil. Add the noodles and cook according to the package instructions. Before draining, reserve some of the cooking water for later use.
    • In a wok or large pan, heat a bit of groundnut or olive oil over medium heat. Add the minced garlic and grated ginger, stirring until fragrant but not browned.
    • Add the shredded cabbage to the wok, followed by the tenderstem broccoli, and stir-fry for 2-3 minutes until slightly softened.
    • Add the remaining vegetables (zucchini, carrots, red pepper) to the wok and quickly stir-fry until hot, but still crisp with a bit of bite.
    • Add the cooked noodles to the wok, then pour the satay sauce over the noodles and vegetables. Stir well, thinning the sauce with a bit of the reserved noodle cooking water until it reaches a creamy consistency.
    • Taste the noodles and adjust the seasoning according to your liking.
    • Serve the vegan satay noodles in a large deep plate, topped with sliced spring onions, chopped roasted peanuts, sesame seeds, fresh herbs, and optionally, some chili crisp for extra heat.

    Notes

    How to Store
    Leftovers keep well in the fridge for up to 3 days and are fantastic cold as a salad. I always make a big portion to have a healthy and delicious dinner for my workdays.

    Nutrition

    Calories: 242kcalCarbohydrates: 40gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 548mgPotassium: 379mgFiber: 4gSugar: 9gVitamin A: 5117IUVitamin C: 84mgCalcium: 68mgIron: 1mg
    Nutrition Facts
    Vegan Satay Noodles
    Amount per Serving
    Calories
    242
    % Daily Value*
    Fat
     
    6
    g
    9
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    3
    g
    Sodium
     
    548
    mg
    24
    %
    Potassium
     
    379
    mg
    11
    %
    Carbohydrates
     
    40
    g
    13
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    9
    g
    10
    %
    Protein
     
    9
    g
    18
    %
    Vitamin A
     
    5117
    IU
    102
    %
    Vitamin C
     
    84
    mg
    102
    %
    Calcium
     
    68
    mg
    7
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Easy, Healthy, High Fibre, meal prep, Protein, vegan, Vegetarian
    Tried this recipe?Let us know how it was!
    Quick Massaman Lamb Curry with Veggies

    Quick Massaman Lamb Curry with Veggies

    Massaman Lamb Curry with Veggies is a lovely warming Thai Curry with Peanut butter-coconut sauce. This would go with all sorts of vegetables, to make a nutritionally balanced meal. I have chosen aubergine, red peppers, and butternut squash, to underline the creamy and sweet notes of this easy dish. Using lamb rump instead of a more typical stewing cut means, you can cut down the cooking time to about 50 minutes instead of the typical 2h.

    Why You will Love This

     

    Using Thai Red Curry paste to give this Massaman Lamb Curry with Veggies really punchy flavours is your easy way to a quick and delicious weeknight dinner that you can whip up in about an hour.

    Tastes Even Better the Next Day

    As curries go, they tend to get better when the flavours had a chance to meld and get to know each other. This one is no exception. Make a large pot and have nutritious meals for several days.

    Flexible

    Massaman Lamb Curry is as flexible as it gets, as you can basically throw in any meat or veggies you have around or love. It takes particularly well to slow cooking cuts that can slowly simmer in the fragrant curry spices. So instead of the boneless rump steak I went for here, you could use lamb shanks and simply bake them in the oven in the sauce at 180C/ 350F for about 3h, with the first 2h covered and the last uncovered.
    Check this delicious recipe from Nagi for more details.

    For vegetables use whatever you have in your fridge. I love sweet red bell pepper and squash in particular, but sweet potatoes, carrots, broccoli, cauliflower, or even green beans are all great choices. Experiment and make it your own.

    Vary Calories through the liquid

    You can use broth, light or full fat coconut milk or a combination of them to create exactly the sauce you like or that fits your macros.

    Serve with Rice or without

    I chose to serve my Massaman Lamb Curry with Veggies with cauliflower rice today, but you could for example include potatoes in the vegetables and would have your nutritious carbs cooked in one pot with the rest of the ingredients. Or of course simply serve with very classic cooked basmati.

     

    The Ingredients

    Massaman Lamb Curry with Veggies_Ingredients

    Lamb – I used rump here, as it is tender even when cooked relatively short, which suited my idea of making a quick cook Massaman Lamb Curry with Veggies instead of the typical rather slow cooked ones.
    If you don’t mind letting it simmer longer, use lamb shoulder pieces or lamb shanks, which will get fall apart tender after cooking them for about 1.5h. This is also a more budget option, but at the same time higher calories, since shoulder is a fattier cut, which will melt into your sauce.

    Vegetables – While I used aubergine for the meaty flavour-absorbing qualities, butternut squash for sweetness, red peppers for colour and crunch and spinach for the important greens, you can use any combination of veggies you enjoy.
    Other great choices are carrots, sweet potatoes, kale, butter beans, chickpeas or anything else that profits from cooking for a bit in a stew pot. Just make sure to cut them into roughly the same size, so they cook all around the same time.

    Spices – I love using the classic trinity of ginger, garlic and onion (or spring onions), since they help build that typical base flavour for curry. If you are in a bit of a hurry, use pre-chopped ginger and garlic from a jar in the Asian section of your supermarket. It’s one of my favourite busy weekday cheats, to have dinner ready quicker.

    Curry paste – If you haven’t used red curry paste before, you might think it’s the hottest variety of them, but actually it is milder than green curry paste. So feel free to swap, if you like more of a spicy punch to your curry. You can also vary the heat by using less or more. I’m not a big fan of spicy food, so the amount given here is for pretty moderate heat. I usually start with 1 tbsp if I’m using a paste brand I didn’t try before and add more after tasting. It’s fine to add it towards the end and not fry it.
    While the frying the paste will bring out more nuances, it can be tricky to judge the amount of spiciness at that stage. So taste towards the end and balance your flavours by adding more of anything you feel it needs.

    Sauce – I used full fat coconut milk, but low fat or a mix of coconut milk and broth works well too. You can customize the level of creaminess you enjoy. Higher fat will also temper the heat. So if you accidentally added too much curry paste (I sure have done it before) simply add one more can of coconut milk, and it should taste great again.

    Peanut butter – I really love the flavour of peanut butter and lamb together, but if you are allergic to peanuts, any other nut butter will do fine. Almond or cashew would be good choices for example. If you are generally allergic to nuts, you can leave them out and use for example cream or sun butter. Not authentic, but then…the important part is flavour, isn’t it?

    Toppings – You can go wild here with toppings. I have given just a few in the recipe to pick from, herbs, lime, or coconut chips being my choices. Other great ones are a lovely cooling Greek yoghurt, to balance the heat, creamy avocado, any type of toasted nuts or seeds, herbs, maybe some extra sliced chilies if you enjoy even more spice or a drizzle of chili crisp.

    What to serve this with – I had my Massaman Lamb Curry with Veggies 2 days with cauliflower rice and the other 2 days with basmati. Both were delicious. It’s also very satisfying with a hunk of fresh crusty bread to soak up the fragrant, creamy sauce or just on it’s own.

     

    Process

     

    Start making your Massaman Lamb Curry with Veggies by gently frying your chopped onions on medium heat in a large pot until translucent. Add garlic and ginger and fry until soft. Remove from the pan.

    Massaman Lamb Curry with Veggies_Process

    Add a little more oil and turn the heat to medium high. Once the oil is hot, add your lamb cubes and fry until nicely browned on all sides. You may have to do this in 2 batches, to not crowd your pot. Remove from the pot, season with salt and pepper and rest with the onions, garlic, and ginger.
    See the brown bits at the bottom? That’s where all the flavour is!

    Massaman Lamb Curry with Veggies_Process

    Reduce the heat to medium and use a little more oil if needed, to gently fry your curry paste, releasing the flavours. Stir in peanut butter, coconut milk and remaining spices, bringing everything to a boil, scraping off any brown bits from the bottom of the pan, to integrate the delicious flavours into your sauce.

    Carefully, to not hit yourself with hot fluid, lower the aubergine and squash pieces into the sauce. Add back the meat, onions, garlic, and ginger and gently simmer for about 20minutes or until the squash is tender. Throw in the peppers and spinach and heat through. You want the peppers hot with a bit of bite, but not mushy. The spinach will just wilt into the sauce.

    Massaman Lamb Curry with Veggies_Process

    Give everything a taste and balance the flavour to your liking by adding more salt, coconut aminos/soy sauce, maple syrup or tamarind, until it tastes lovely and balanced to you.

    Optionally garnish with herbs or nuts of your choice.

    Serve over rice, cauliflower rice or simply with a nice chunk of crusty bread for mopping up the fragrant sauce of your Massaman Lamb Curry with Veggies.

    Massaman Lamb Curry with Veggies

    How To Store

    I froze a few portions of this Massaman Lamb Curry with Veggies for busy days when I need food quickly. It reheats beautifully either in the microwave or on the hob.
    If you plan to eat it throughout the week, it keeps well in the fridge for up to 4 days.

    Massaman Lamb Curry with Veggies

    Let me know what you think!

    Now I’d love to hear from you in the comments!
    Have you tried this? Did you enjoy it?
    What other recipes would you like to see?

    If you enjoyed this recipe, please share and comment. It helps me a lot.

    If you enjoyed this, you might also like:

    Another way to use Red Curry Paste
    Vegan Tom Kha Soup

    More Asian inspired recipes:
    Asian Bowl with Cauliflower and Tofu

    Poke Sushi Bowls 4 Ways

    Chinese Duck Pancake Salad with Plum Dressing

    Massaman Lamb Curry with Veggies

    Quick Massaman Lamb Curry with Veggies

    Massaman Lamb Curry with Veggies is a lovely warming Thai Curry with Peanut butter-coconut sauce. This would go with all sorts of vegetables, to make a nutritionally balanced meal. I have chosen aubergine, red peppers, and butternut squash, to underline the creamy and sweet notes of this easy dish. Using lamb rump instead of a more typical stewing cut means, you can cut down the cooking time to about 50 minutes instead of the typical 2h.
    5 from 23 votes
    Prep Time 20 minutes
    Cook Time 50 minutes
    Total Time 1 hour 10 minutes
    Course Dinner, Main Course, Soup
    Cuisine Asian, Fusion
    Servings 6
    Calories 394 kcal

    Ingredients
      

    • 1 lb lamb rump Cut into 1in cubes. Or cut of your choice. Check details above on how to cook shanks or shoulder
    • 1 aubergine chopped into 1in chunks
    • 2 red peppers chopped into 1in chunks
    • 1 butternut squash deseeded and chopped into 1in chunks. You can leave the peel on, it will soften
    • 4 cups baby spinach washed, roughly chopped if you have large leaves
    • 1 onion finely chopped. I used red but white or shallots will work too
    • 2 tbsp minced ginger
    • 1 tbsp minced garlic
    • 1-3 tbsp red curry paste
    • 2 cans coconut milk full fat, or light. Replace with part vegetable broth for a lighter curry
    • 1/3 cup smooth peanut butter
    • 1 tsp ground cinnamon
    • ½ tsp ground cloves
    • 2 tbsp tamarind paste
    • 2 tbsp maple syrup
    • 1 tbsp coconut aminos or soy sauce
    • 3 tbsp olive oil for frying
    • Salt to taste

    To Serve, optional:

    • Fresh coriander or mint
    • Toasted and salted peanuts
    • Toasted Coconut chips
    • Cauliflower or basmati rice
    • Lime juice

    Instructions
     

    Prepare Ingredients:

    • Chop all vegetables and set aside.
    • Cut the lamb into 1-inch cubes if not already done.

    Sauté Aromatics:

    • In a large pot, heat 1 tablespoon of olive oil over medium heat.
    • Add chopped onions and sauté until translucent.
    • Stir in minced ginger and garlic, cooking until fragrant.
    • Remove the onion mixture from the pot and set aside.

    Brown the Lamb:

    • In the same pot, add another tablespoon of olive oil if needed and increase heat to medium-high.
    • Add the lamb cubes and brown them on all sides, working in batches if necessary to avoid overcrowding the pot.
    • Once browned, remove the lamb from the pot, season with salt and pepper and set aside with the onion mixture.

    Prepare the Curry Sauce:

    • Reduce the heat to medium and add a little more olive oil if required.
    • Stir in the red curry paste and cook briefly to release its flavours.
    • Add the peanut butter, coconut milk, ground cinnamon, ground cloves, tamarind paste, maple syrup, and coconut aminos or soy sauce, stirring until well combined.

    Simmer the Curry:

    • Carefully add the aubergine and butternut squash pieces into the sauce, followed by the browned lamb, onions, garlic, and ginger.
    • Gently simmer the curry for about 20 minutes or until the squash is tender, stirring occasionally.

    Add Remaining Vegetables:

    • Once the squash is tender, add the chopped red peppers and baby spinach to the pot.
    • Heat through until the peppers are hot but still have a bit of bite, and the spinach wilts into the sauce.

    Adjust Seasoning:

    • Taste the curry and adjust the seasoning according to your preference by adding more salt, coconut aminos/soy sauce, maple syrup, or tamarind paste if needed.

    Serve:

    • Optionally garnish with fresh coriander or mint, toasted and salted peanuts, or toasted coconut chips.
    • Serve the Massaman Lamb Curry with Veggies over rice, cauliflower rice, or with crusty bread for mopping up the flavourful sauce.
    • Squeeze lime juice over the curry before serving for an extra burst of flavour if desired.
    • Enjoy your delicious Massaman Lamb Curry with Veggies!

    Notes

    How To Store
    I froze a few portions of this Massaman Lamb Curry with Veggies for busy days when I need food quickly. It reheats beautifully either in the microwave or on the hob.
    If you plan to eat it throughout the week, it keeps well in the fridge for up to 4 days.

    Nutrition

    Calories: 394kcalCarbohydrates: 37gProtein: 23gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 50mgSodium: 308mgPotassium: 1200mgFiber: 8gSugar: 16gVitamin A: 16820IUVitamin C: 87mgCalcium: 132mgIron: 4mg
    Nutrition Facts
    Quick Massaman Lamb Curry with Veggies
    Amount per Serving
    Calories
    394
    % Daily Value*
    Fat
     
    20
    g
    31
    %
    Saturated Fat
     
    4
    g
    25
    %
    Polyunsaturated Fat
     
    3
    g
    Monounsaturated Fat
     
    11
    g
    Cholesterol
     
    50
    mg
    17
    %
    Sodium
     
    308
    mg
    13
    %
    Potassium
     
    1200
    mg
    34
    %
    Carbohydrates
     
    37
    g
    12
    %
    Fiber
     
    8
    g
    33
    %
    Sugar
     
    16
    g
    18
    %
    Protein
     
    23
    g
    46
    %
    Vitamin A
     
    16820
    IU
    336
    %
    Vitamin C
     
    87
    mg
    105
    %
    Calcium
     
    132
    mg
    13
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Easy, For Guests, Healthy, High Fibre, meal prep, Protein, vegetables, versatile
    Tried this recipe?Let us know how it was!
    Poke Sushi Bowls 4 Ways

    Poke Sushi Bowls 4 Ways

    Poke Sushi Bowls 4 Ways, all delicious and easy to make. This might be my favourite new dinner when I’m craving Sushi, which is often, but don’t want the fuss of rolling and forming. Instead they all come in form of a cosy bowl that you can customize to your exact preferences.
    Use rice or buckwheat as base, top with fresh or pickled veggies and fruit, chose your protein or vegan tuna to top and you have dinner ready for the whole week.

     

    Why You Will Love This

    Delicious as Sushi but Without the Fuss

    Have you ever had an irresistible craving for Sushi, but no restaurant or takeaway nearby and you really couldn’t be bothered with all the shaping and rolling? Then this recipe is for you. It does away with the fuss and only leaves the enjoyment of a nutritious bowl with all the flavours you love.

    Poke at Home

    Have you heard about Poke Bowls? I bet you have. And they always look so tempting, don’t they? Yeah, I think so too.

    If you haven’t: Poke is essentially a Hawaiian dish made from raw fish that is tossed in sauce and eaten as snack or main dish. The most common seasonings include soy sauce, sesame oil, mayo, sriracha and spring onions. You can vary it endlessly to make it your own.
    I have added fresh ginger and rice vinegar in my sauce, as I just love how it reminds me of sushi and transforms the flavour of the fish.

    Poke Sushi Bowls 4 Ways_Salmon Bowl

    Typically Poke is just the raw fish in its sauce, but over the years these mixed bowls have become a rather stunning fusion dish, likely stemming from a mix of Korean bibimbap mixed with the Hawaiian Poke. Personally I’m a big fan of fusion kitchen, since it takes and combines the best parts of different kitchens and creates something new.

    So in that tradition of mixing styles, I took ingredients that are commonly used in Sushi, where the fish is served simply raw and unmarinated, and combined it with the Poke tradition of mixing it with different flavours and sauces.

    Versatile Toppings

    I’m giving you 4 different options here, mainly differentiated by their protein or rather topping I should say, as one of them tastes like tuna, but is not a protein, but watermelon.

    Poke Sushi Bowls 4 Ways_Ingredients_Protein/Watermelon Tuna

    Tofu is another great topping, which you can even make in the air fryer.

    And of course the two classics, both very easy to source: Salmon and Prawns.

    It also comes with a range of pretty impressive health benefits, among them being high fibre, magnesium, and vitamin B content, making it a great alternative grain.
    Mind you: Even though it’s name has “wheat” in it, it’s not related to wheat grain and contains no gluten.

    Dressings

    Three different dressings are given below, all take just minutes to assemble. Choose one or make several, to vary your bowls over the week.

    We have an Asian Soy-Ginger-Lime dressing that doubles as marinade for tofu or Salmon, a Sriracha Mayo and a Wasabi mayo.

     

    Wait, did you say Watermelon Tuna?

    Watermelon? Seriously? That is sweet I hear you say. And you’d be right of course. But the simple process of marinating it with soy sauce, sesame oil and nori, then baking it and marinating once more, gives it both texture and flavour that is as close to raw tuna as I have ever experienced.

    Watermelon “Tuna”_Process

    Now, don’t get me wrong, I didn’t invent this method and could not figure out who did unfortunately, as I’d love to give credit to this genius idea! But I found a variety of different recipes and picked my favourite while varying it slightly to suit my preferences.
    The one I started from was by “Chef Studio”, showing a very easy way to make your own.

    While they use the leftover marinade as it is for the second time marinating, I decided to boil mine down, to get rid of the unnecessary water from the melon that gathered in it from the first round of marinating, resulting in a more intense flavour and less watering down what we just cooked out in the oven.

    2 Choices of Grains for the Base

    As a base I’m using sushi rice in 3 of the bowls and cooked buckwheat in the last. While I love rice, the buckwheat has a nuttier flavour and can be prepared very similar to rice and essentially tastes like sushi rice, if you mix it with sushi seasoning.

    Veggies and Fruits

    As usual in my main dishes I prepare for the week, I use as many different fruits and vegetables as I can possibly fit on top of the bowl.

    In this case I used partially my Quick Pickled Vegetables, a longtime favourite on my blog and partially raw. I just love the crunch and acidity you get from pickling and the zing this option lends to the grains. They are super quick to make too.

    But if you aren’t a fan of pickles or just don’t feel like pickling, feel free to use raw ones. A soy or mayo- sriracha sauce on the side with add plenty of flavour to your bowl.

    I know I’m walking the line with the fruits. They seem to be the marmite of the bowl and salad world. But personally I very much enjoyed both mango and fresh pineapple on these bowls. Leave them out if you don’t. Your bowl, your topping choice. That’s the beauty of them.

    Note on the long Ingredients List

    Since I made 4 different bowls and wildly mixed the toppings during the week, the list is fairly long.

    But if you are not as decision adverse as I am, when it comes to the variety of what you’ll eat during the week, you can very easily par it down to a pretty short list. Simply pick one base, one sauce, one protein and some of your favourite toppings and you are set.

    Ingredients

    As usual, I’m stating just a few key ingredients here and why I used them. Please refer to the recipe for the full list.

    The Grain Base

    Sushi rice is certainly the easiest to find and likely the most familiar tasting if you are going for the typical flavour profile.

    Poke Sushi Bowls 4 Ways_Ingredients_Sushi Rice

    But if you feel a tiny bit more adventurous or just want to add more fibre to your diet, try out buckwheat groats. Ideally in form of Kasha, which is the toasted variant.
    While you can toast your own, I felt during my tries that it’s never as even as the pre-toasted version and tends to get a bit mushy. It will still taste great but might not look as pretty.

    At the time of making these bowls, I only had raw buckwheat groats, so that’s what I used.

    Poke Sushi Bowls 4 Ways_Ingredients_Buckwheat Groats

    Other great base options are cauliflower rice, brown rice or even couscous, which are easy to prepare and taste great with the sushi seasoning.

    The Protein

    Salmon or prawns – Use the freshest products you can find. Ideally from a fishmonger you can tell you if your fish is fresh enough to be eaten raw.
    I took a bit of a risk with mine, buying a packet of super fresh looking salmon and prawns from Tesco, that had 6 days left on their “use by” date, which seemed good enough to me. Please carefully check the date before you buy and once you open it, smell it. It should smell like fresh seawater with a hint of salmon/prawn. If it smells in any way bad, do not use it.

    Poke Sushi Bowls 4 Ways_Ingredients_Salmon

    Poke Sushi Bowls 4 Ways_Ingredients_Prawns

    Tofu

    I used extra firm Tofu from the Tofoo co., which is readily available at Tesco here and tastes lovely.

    Poke Sushi Bowls 4 Ways_Ingredients_Tofu

    Watermelon

    Now, while watermelon is obviously not a protein, I’m listing it here as it will act like our tuna.
    While you’d usually go for the sweetest and ripest melon you can find, if you are eating it raw, that would be counterproductive for this use.
    Instead try to get one that is under ripe, as it will be less sweet and have fewer black seeds. They are also usually a bit on the firmer fleshed side, which is exactly what we want for the tuna-like texture.

    Watermelon “Tuna”_Ingredients

    Nori

    This is what puts the “tuna” into the watermelon. You can find nori sheets for sushi in pretty much every supermarket these days. Just cut one piece into tiny snippets using scissors. Don’t leave this out, as it’s the essential ingredient.

    Vegetables

    The options are endless here. Think Sushi and Asian bowls and go from there. You can use whatever you enjoy in your bowl.

    Poke Sushi Bowls 4 Ways_Ingredients_Veggies and fruit

    I used some of my favourites which included

    – Red cabbage
    – Carrots
    – Cucumber
    – Mini sweetcorn
    – Radishes
    – Avocados
    – Spring onions

    Apart from the avocado and spring onions, I had pickled and fresh versions of them all and found both delicious.

    You could also use edamame beans (which are near impossible to get here), fresh peas, pickled onions, daikon radish, seaweed, micro greens, red peppers, or zucchini.

    Fruit

    Going with the Hawaiian theme from the Poke, I added fresh mango and pineapple to some of the bowls and absolutely loved the sweet freshness they brought to the party. If you are a pineapple pizza hater, maybe leave them out.

    Sauce

    My personal favourite was a sauce I mixed from soy sauce, toasted sesame oil, lime juice, honey, and ginger. It felt closest to the Poke Sushi theme I was going for.
    I used it to marinade the salmon and tofu and to drizzle over the finished bowls. So if you go with one of those 2 toppings, make double.

    Soy dressing/marinade ingredients

    A note on soy sauce: I prefer Tamari or reduced salt soy sauce, especially from Kikkoman. If you are using Chinese dark soy sauce, you might have to adjust the amount, as it’s very salty.

    If you like a creamier and hot version, a simple mix of sriracha, mayonnaise, lime juice and honey will be lovely.

    Sriracha Mayo_Ingredients

    Or swap the sriracha for wasabi, to add a different type of heat. I mixed 0% fat greek yoghurt into both, as I wanted a lighter dressing.

    Wasabi Mayo_Ingredients

    Other Toppings

    No bowl is complete without fun additions that make it really sing.
    In this case I went with pickled sushi ginger, black and white sesame, and optional wasabi.

    FAQ

     

    Sushi Seasoning

    No sushi seasoning? No problem. Just make your own.
    Mix 1 cup rice vinegar, ¼ + 1 tbsp sugar and 1 tbsp + 1/2 tsp salt and whisk until sugar and salt have dissolved.

    Are Poke Sushi bowls healthy?

    They absolutely can be. Combining a source of carbs, protein and a variety of different vegetables gives your body all the nutrients it needs and keeps your gut bacteria happy.
    I love to add at least 5 different veggies and some fruit to my main meal and these Poke Sushi Bowls are now exception. Basically you get all your 5-a-day in one irresistible dish.

    But what about raw fish?

    As long as you make sure to use really fresh fish, it’s perfectly healthy and eaten in Japan and Hawaii on a regular basis.
    However, if you are unsure or have a compromised immune system (I do due to my arthritis drugs, but never had any issues), you could use smoked salmon for example or one of the other toppings. No danger in the watermelon “tuna” for sure.

    Also both prawns and salmon have lime in their marinade, which partially “cooks” them via the acid.

    But I hate fish!

    I get you, I really do. I have a weird, deep dislike for any fish that is not deep fried. Unless it’s raw.
    Sounds strange, doesn’t it? But fresh, raw fish tastes a lot less “fishy” than cooked fish of any sort. And the texture and flavour are more like a really tender filet steak (properly cooked that is, medium/raw).
    So if you want to enjoy the benefits of fish, especially oily ones like salmon, with all their protein and omega 3, but hate most cooked variants, you might want to give this a go. It’s my absolute favourite way to eat it!

     

    The Process

    This part will look fairly long, as I’m covering the different bases and toppings. Simply skip to the bits you’d like to use in your bowl.

    Quick Pickles Vegetables

    If you decide to pickle your veggies, do that first by following my recipe for it. It just takes a few minutes to make and lasts for over a week in the fridge. So you’ll have crunchy pickled veggies for all kinds of dishes and cravings.

    FreshVegetables

    Slice and chop your vegetables of choice into bite sized pieces. Store in separate containers, to assemble later.

    Watermelon “Tuna”

    While the watermelon “tuna” isn’t a lot of work, it does take a while due to the marinating and baking time. So ideally prepare it the day before.

    Cut the skin off your watermelon and cube it into about 1in pieces and drop them into a large freezer bag. They will shrink quite a bit as they bake.

    Watermelon “Tuna”_Process
    Mix all remaining ingredients except the rice vinegar and pour over the melon pieces. Close the bag and shake, to distribute them and cover every bit of melon. In a box or deep dish, where the bag can lay relatively flat, so the cubes are in one layer, store in the fridge to allow to marinate for at least 6h or overnight.

    Watermelon “Tuna”_Process

    Preheat your oven to 350°F/175°C.
    Line a large baking sheet with parchment paper.

    Once ready to bake, carefully pour the now watered down marinade through a sieve into a small cooking pot. We will boil this down to concentrate the flavours while the watermelon bakes.

    Watermelon “Tuna”_Process

    Distribute the marinated cubes on the parchment lined baking sheet, so they are in one layer, ideally with a tiny bit of space in between them.

    Bake for 1- 1.5h, turning them carefully once, until their texture resembles raw tuna. Try one and see if it needs a little longer if in doubt. They should already be delicious.

    While that is baking, reduce the marinade by boiling it rapidly until you have about ½ cup left. Add the rice vinegar and leave to cool.

    Watermelon “Tuna”_Process

    Once your “tuna” is baked, transfer to a heat proof bowl and drizzle over the marinade. Leave in the fridge for at least 1h, up to 5 days. The longer you leave it, the more intense the flavour will be.

    Tofu

    This is next on the list of “takes a while, but is very easy”, as tofu has to be pressed, to remove some of the water content and then marinated to flavour it.

    Start by pressing your tofu. You can do this by simply wrapping it into a clean, dry kitchen towel, putting it between 2 wooden boards or trays and putting something heavy on them to weigh it down. Or, if you’d rather have a less precarious version, get a tofu press like this.
    Whichever method you use, leave for at least 1h. Overnight is fine too.

    Pour away the liquid that has gathered and cut your block of tofu into about ½ in cubes. Transfer to a bowl or freezer bag for marinating.

    Poke Sushi Bowls 4 Ways_Tofu marinade

    Mix the soy dressing/marinade ingredients together and pour one portion over your tofu cubes. Leave in the fridge to marinate for at least 1h or longer.

    While your rice is cooking, fry your tofu cubes until golden brown. You can do this in a pan, with a little oil, or in the air fryer.

    To air fry, preheat your air fryer to 400°F/200°C-
    Spray the cooking basket with a little cooking oil. Lay out the tofu cubes in one layer (depending on your air fryer, you may have to do this in batches) and cook for 9 minutes. Slide out the basket, toss the cubes, then cook for another 2-4 until golden brown and delicious.

    Salmon

    Remove any bones and skin from your salmon. Cut into bite sized cubes (about ½ in). Transfer to a freezer bag or lidded container.

    Mix the soy dressing/marinade ingredients together and pour one portion of it over the salmon cubes, turning them to make sure they all have marinade on them. They don’t need to be fully submerged.

    Poke Sushi Bowls 4 Ways_Salmon

    Marinade for about 30min-1h. Serve raw. It will be slightly “cooked” by the marinade.

    Prawns

    Wash your prawns and pat dry with paper towels. Transfer to a bowl with a lid or freezer bag.

    Poke Sushi Bowls 4 Ways_Prawns marinade

    Mix the juice of the limes, salt and ginger and pour over your prawns. Leave to marinade for about 30min to 1h. Serve raw. They will be slightly “cooked” by the marinade.

     

    Sriracha/Wasabi Mayo

    In a small bowl, stir all ingredients together until smooth. Taste and adjust the seasoning to your liking.

    Sushi Rice

    Rinse the rice under cold running water. Transfer to a saucepan. Add the water and salt, then bring to a boil. Stir, cover, lower the heat to the minimum, and simmer for 15 to 20 minutes, until the water is fully absorbed. Remove from the heat and let rest, covered, for 15 minutes.

    Poke Sushi Bowls 4 Ways_Sushi Rice
    Stir in sushi seasoning until well distributed.

    Buckwheat Groats

    If not toasted, quickly toast it on a dry skillet over medium heat for 4-5 minutes until golden brown.

    Stir in the buckwheat into boiled water and cover saucepan with lid. Bring back to a gentle simmer and reduce the heat to low. Cook until the water is absorbed, 13-15 minutes.
    Remove from heat and let the buckwheat rest covered for 10 minutes.
    Stir in the sushi seasoning. Fluff with a fork.

    For a more detailed recipe including troubleshooting tips for Buckwheat Groats, have a look at this one from “Olga in the Kitchen“.

    Assembly

    Build your bowls starting with your carb of choice. Add about ½ cup of rice or buckwheat to your bowl. Top with your vegetables and/or fruit, then your protein or Watermelon “tuna”.

    Drizzle with dressing of your choice. Decorate with sesame seeds, pickled ginger and, if you like, extra wasabi.

    Dig into your stunning and addictive Poke Sushi Bowls, gratulate yourself for your fantastic food choices.

    Poke Sushi Bowls 4 Ways

     

    Meal Prep

    Everything in these bowls can be prepared in advance, though for the raw fish options, I would recommend eating them the same day or latest the next day if your fish was very fresh.

    Store every ingredient in separate lidded containers in the fridge, to keep it from going soggy and assemble when you are ready to eat.

    These bowls also make a fantastic work lunch, if you assemble in the evening and just grab one from the fridge in the morning. The tofu and watermelon “tuna” will both keep for 4-5 days.

    Poke Sushi Bowls 4 Ways_Meal Prep_Vegan "Tuna"

    Please Leave a Comment

    Now I’d love to hear from you in the comments!
    Have you tried this? Did you enjoy it?
    What other recipes would you like to see?

    If you enjoyed this recipe, please share and comment. It helps me a lot.

    For other Asian inspired recipes take a look at these:

    Chinese Duck Pancake Salad with Plum Dressing

    Pork Banh Mi

    Vegan Tom Kha Soup

    Poke Sushi Bowls 4 Ways

    Poke Sushi Bowls 4 Ways

    Poke Sushi Bowls 4 Ways, all delicious and easy to make. This might be my favourite new dinner when I’m craving Sushi, which is often, but don’t want the fuss of rolling and forming. Instead they all come in form of a cosy bowl that you can customize to your exact preferences. Use rice or buckwheat as base, top with fresh or pickled veggies and fruit, chose your protein or vegan tuna to top and you have dinner ready for the whole week.
    5 from 25 votes
    Prep Time 45 minutes
    Cook Time 2 hours
    Resting/Marinating time, depending on topping 1 day
    Total Time 1 day 2 hours 45 minutes
    Course Dinner, lunch, Main Course
    Cuisine Asian, Fusion
    Servings 6
    Calories 350 kcal

    Ingredients
      

    Vegetables of choice, pickled or fresh

    I used:

    • ¼ head red cabbage sliced
    • ½ lb Radishes sliced
    • 1 cucumber sliced
    • 3 carrots julienned
    • ½ lb mini sweetcorn halved
    • 2 avocados sliced
    • 1 mango cubed
    • 1 pineapple cut into chunks

    Protein/ “Fish Like” topping of choice:

    • 1 lb salmon very fresh – Soy, sesame, rice vinegar marinated

    or

    • 1 lb shrimps very fresh

    or

    • 1 lb extra firm tofu

    or

    • Watermelon “Tuna”

    Watermelon “Tuna”

    • 1500 g watermelon seeded & peeled (about 1 medium melon) chopped into about 1in cubes
    • ½ tsp salt
    • 1 tbsp sesame oil
    • 2 tbsp neutral oil such as grapeseed
    • ¼ cup tbsp tamari or soy sauce
    • 1 sheet nori cut into small pieces
    • 2 tbsp rice vinegar

    Marinade/Dressing

    Make double if you are topping your bowl with Salmon or Tofu

    • 3 tbsp Shoyu or soy sauce Tamari or soy
    • 3 tbsp lime juice about 2 limes
    • 1 tbsp sesame oil
    • 1 tbsp honey
    • 2 tsp Ginger grated
    • 2 spring onions sliced to top after marinating

    Prawn Marinade

    • 4 limes zest of 1, juiced
    • 2 tsp ginger grated
    • ½ tsp kosher salt or more to taste
    • 2 spring onions sliced to top after marinating

    Wasabi-Mayo

    • 2 tbsp Mayo
    • 2 tbsp 0% fat Greek yoghurt
    • ½ lime juice and zest
    • 1 tsp honey
    • ½ - 1 tsp Wasabi

    Or

    Sriracha Mayo

    • 3 tbsp Mayo
    • 3 tbsp 0% fat Greek yoghurt
    • 1 tsp Sriracha
    • ½ lime juice
    • 1 tsp Honey

    Sushi Rice

    • 1 cup sushi rice
    • cups water
    • 1 tsp kosher salt
    • 2 tbsp sushi seasoning

    Or

    Buckwheat Groats

    • 1 cup buckwheat toast, rinse
    • 1 ½ water
    • 1 tsp kosher salt
    • 2 tbsp sushi seasoning

    Instructions
     

    Quick Pickled Vegetables:

    • If opting for pickled veggies, prepare them using the recipe provided above in the post. This step is quick and can be done ahead, offering crunchy pickled vegetables for various dishes.

    Vegetables Fresh:

    • Slice and chop your choice of vegetables into bite-sized pieces. Store them separately to assemble later.

    Watermelon "Tuna":

    • Prepare the watermelon "tuna" a day in advance for optimal flavor.
    • Remove the skin from the watermelon and cube it into 1-inch pieces. Place them in a large freezer bag.
    • Mix all remaining ingredients except rice vinegar and pour over the watermelon. Seal the bag and shake to coat evenly. Refrigerate in a flat container for at least 6 hours or overnight.
    • Preheat the oven to 350°F/175°C and line a baking sheet with parchment paper.
    • Strain the marinade into a pot and boil it to concentrate flavors while the watermelon bakes.
    • Arrange marinated watermelon cubes on the prepared baking sheet in a single layer. Bake for 1-1.5 hours, turning once, until the texture resembles raw tuna. Adjust the baking time if needed.
    • Reduce the strained marinade, add rice vinegar, and let it cool. Drizzle over the baked watermelon "tuna" and refrigerate for at least 1 hour, up to 5 days.

    Tofu:

    • Press tofu between two boards or trays with weights on top for at least 1 hour or overnight.
    • Discard the accumulated liquid and cut tofu into ½-inch cubes.
    • Marinate in a mixture of soy dressing for at least 1 hour.
    • Fry the marinated tofu until golden brown in a pan with oil or in an air fryer preheated to 400°F/200°C for 9 minutes, toss, then fry for another 2-4 minutes until golden brown.

    Salmon:

    • Remove bones and skin from salmon, then cut into bite-sized cubes. Marinate in soy dressing for 30 minutes to 1 hour.

    Prawns:

    • Wash and pat dry prawns, then marinate in lime juice, salt, and ginger for 30 minutes to 1 hour.

    Sriracha/Wasabi Mayo:

    • Mix all ingredients until smooth. Adjust seasoning to taste.

    Sushi Rice:

    • Rinse sushi rice, then cook with water and salt for 15-20min until fully absorbed. Let it rest, covered, for 15 minutes. Stir in sushi seasoning.

    Buckwheat Groats:

    • Toast buckwheat on a dry skillet until golden brown if not already toasted.
    • Cook buckwheat in boiled water for 13-15 minutes until tender, then let it rest covered for 10 minutes. Stir in sushi seasoning.

    Assembly:

    • Start with a base of rice or buckwheat in each bowl.
    • Top with fresh vegetables/fruits, protein (tofu, salmon, shrimp, or watermelon "tuna").
    • Drizzle with desired dressing and garnish with sesame seeds and pickled ginger.
    • Enjoy your vibrant and flavorful Poke Sushi Bowls!

    Notes

    Please note: For this particular recipe, as there are so many variables, I'm not giving specific nutrition calculation, but rather an average for the sushi bowls as I made them. This will vary depending on the sauce, protein, grain and vegetables you are using, so it's just a very rough estimate.
    Similar for the cooking and preparation time.
    The 2 days resting and 2h cooking are for the Watermelon "Tuna", which simply needs a while to take on the flavor. But it's very little hands on work.
    The average hands on work would be around 45min plus cooking and marinating time for rice/Protein.
    Everything in these bowls can be prepared in advance, though for the raw fish options, I would recommend eating them the same day or latest the next day if your fish was very fresh.
    Store every ingredient in separate lidded containers in the fridge, to keep it from going soggy and assemble when you are ready to eat.

    Nutrition

    Calories: 350kcal
    Nutrition Facts
    Poke Sushi Bowls 4 Ways
    Amount per Serving
    Calories
    350
    % Daily Value*
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword For Guests, Healthy, High Fibre, meal prep, Protein, vegan, Vegetarian, versatile
    Tried this recipe?Let us know how it was!
    Vegetarian Caesar Salad with Crunchy Air Fryer Tofu

    Vegetarian Caesar Salad with Crunchy Air Fryer Tofu

    This Vegetarian Caesar Salad with Crunchy Air Fryer Tofu answered all my cravings for the crunch of KFC chicken, the spiced marinade, and the urgent need for creamy, tangy, and punchy Caesar dressing on a fresh salad. Super satisfying, packed with protein from the tofu with a cashew based sauce, adding all the nutrition you could possibly want for dinner in one delicious plate.

     

    Why You Will Love This

     

    Crunchy Air Fryer Tofu

    Crunchy Air Fryer Tofu

    Did you ever feel you really wanted the crunch and flavour of KFC chicken, but in Tofu? Or anything other than meat really, but Tofu really offers itself due to the structure and tenderness you get, when you first press then marinate it. In this case in a marinade made from almond milk with a tablespoon of lemon juice and a spice mix from Joshua Weissman that is very similar to KFCs.
    This infuses the tofu with lovely tang and lots of flavour, getting it ready to be coated in crushed cornflakes. You can bake it in the oven or pan fry, but I found it bakes best in the air fryer, giving you perfectly crunchy and golden pieces, that are rather addictive when dipped into the Caesar Cashew dressing.

    The all-important Caesar Dressing made vegan

    While typical Caesar dressing is made with mayonnaise and anchovies, I’m using a base of cashews, which are blended into a super creamy dressing with capers, to give the salty, briny umami notes you’d usually get from anchovies and Worcester sauce. Nutritional yeast replaces the parmesan, making the dressing vegan.

    While you could of course use a vegan mayonnaise, I prefer the nutritional benefits of cashews, adding protein and minerals. Plus the more natural taste they give to any salad dressing. And I use them for many different ones like my Cashew Ranch Dressing.

    Thyme Lemon Garlic Croutons

    Another defining and rather addictive element of the Caesar salad are the croutons. They are also an ideal use for any stale bread you might have. I used homemade sourdough bread, but any reasonably good bread will do. A few days old is perfect, as it will crisp up in the oven or air fryer. I added fresh thyme from my garden, grated lemon zest from the lemon I used for the dressing, some garlic powder, salt, and olive oil, to give it a lovely herby and fresh flavour.

    Vegetarian Caesar Salad with Crunchy Air Fryer Tofu_Crouton Ingredients

    Making them in the air fryer is fantastic, as you only need to shake them once and it’s hands off apart from that. They come out perfectly golden and crunchy on the outside and soft in the middle.

    Mixed Salad

    While the classic Caesar Salad would be Romaine, I always like different veggies in my dinner, so I added shredded carrot, thinly sliced white cabbage, sweetcorn, red onions that are being quick pickled in some lemon juice.
    I’ve also added black grapes, but if you are not a fan of fruit in your salads, you could swap them for black olives, which would go really well with the vegan Caesar dressing.

    You could just leave out or swap around any of the veggies I added here. Cucumber and tomatoes would be nice too, radishes, different types of greens, kale in particular or even added asparagus.

     

    The Ingredients

     

    I’m just mentioning a few key ingredients here and why I’m using them. For the full list, please check the recipe card.

    Crunchy Air Fryer Tofu

    Vegetarian Caesar Salad with Crunchy Air Fryer Tofu_Tofu Marinade

    For the Crunchy Air Fryer Tofu I’m using firm tofu. In Ireland I find the best one of those I tried is from “The Tofuu Co.” https://www.tesco.ie/groceries/en-IE/products/294476706
    You can use any brand, as long as it’s very firm, so it doesn’t fall apart when marinating and then breading.

    Since I wanted to get as close as I could to buttermilk fried chicken, similar to KFC, but without the chicken and huge amount of fat, I used almond milk mixed lemon juice and spices. Don’t be put off by the fairly long list. You will likely have them in your spice collection already, as they are very common.
    The Joshua Weissman recipe for the spice mix I adapted had celery powder in it, which I couldn’t find here, so I used celery salt. This made also up for the fact that Tofu is a bit more neutral than chicken on its own, so it can take more salt.
    Vegetarian Caesar Salad with Crunchy Air Fryer Tofu_Breading

    I left out the MSG though. Not last because I didn’t have any, but also due to its rather questionable reputation. Personally I admit I haven’t looked into it much, as I rarely eat out, let alone buy convenience food, so it wasn’t much of a topic for me to focus on.
    If you are a fan, feel free to include some. I think the marinade does a fantastic job as it is though.

    Seasoned Flour and Cornflakes are then used for “breading”. And because I’m not working with raw meat, the marinade does double duty instead of eggs, to attach the two dry coatings to the tofu.

    The Cashew Caesar Dressing

    Using cashews as base has become my favourite way to create super creamy, delicious, and nutritious salad dressings. I honestly wouldn’t go back to mayonnaise based, even without the calorie and nutrition consideration. I tried one recently again and simply didn’t like the greasy texture and taste anymore. The cashews are neutral enough to add any flavourings you like and with even a small highspeed blender like the Nutribullet you get an extremely smooth base.

    Vegetarian Caesar Salad with Crunchy Air Fryer Tofu_Caesar Cashew dressing

    While the original Caesar dressing didn’t have anchovies, they have become a rather classic way to add umami and saltiness to this tangy sauce. Brined capers, even though I’m not a fan of them on their own (wouldn’t eat anchovies on their own either) have a very similar effect when blended and add a hint of their briny flavour, which goes really well with the tangy punch of mustard and lemon juice that give the dressing its characteristic taste.

    Often parmesan is used to add more saltiness and a cheesy background flavour. So you can use either grated parmesan or, like me, nutritional yeast for a very similar effect.

     

    The Process

     

    Salad

    Vegetarian Caesar Salad with Crunchy Air Fryer Tofu_Meal Prep

    Prepare your salad ingredients:
    Roughly chop the Romaine Lettuce, grate the carrots, finely shred the cabbage, drain and wash the sweetcorn, wash the grapes (or drain olives if you prefer salty to sweet) and keep all in separate containers.

    Peel and thinly slice the onions. In a small bowl mix with ¼ tsp salt and 2-3 tbsp lemon juice. Cover and leave to marinade until ready to use.

    All the veggies will keep well for 3-4 days, if you keep them separate.

    Cashew Caesar Dressing

    Drain the soaked cashews. Add all ingredients to a high speed blender. You can use a normal blender or food processor, but it won’t get as lovely smooth and creamy.
    Blend until creamy.

    Vegetarian Caesar Salad with Crunchy Air Fryer Tofu_Caesar Cashew dressing
    Have a taste and add more salt, mustard, or lemon juice to balance the flavours to your liking.

    Croutons

    In a small bowl, mix your olive oil, chopped thyme (or any other hardy herb you might have on hand. Rosemary works very well too), garlic powder and salt.

    Vegetarian Caesar Salad with Crunchy Air Fryer Tofu_Croutons

    Add your bread cubes to a larger bowl. Drizzle over your olive oil mix, turning the cubes over after half over it, so they are all coated evenly. Stir carefully to distribute the oil mix and let them sit for a few minutes so the oil can absorb.

    Vegetarian Caesar Salad with Crunchy Air Fryer Tofu_Croutons

    Bake in your air fryer at 400°F/200°C for 4 minutes, toss and turn once, then bake for another 2 minutes. Transfer the croutons to a paper towel lined plate until ready to serve. Nibble a few, you know you want to.

    The Crunchy Air Fryer Tofu

    Similar to chicken, that improves dramatically with brining, tofu needs a bit of help to come to its full potential. So this needs a bit of planning ahead. Start about 2h before you plan to fry the tofu or the day before.

    First remove your tofu from its package, drain the fluid and press it. You can either wrap it into a clean kitchen towel between 2 wooden boards and put something heavy on top. Or, if you want a much easier and less precarious solution, get a tofu press like this one and put it in the fridge for an hour or longer.

    Once your tofu has given up some of its liquid, it’s time to marinade it. Cut into about ½ in / 1cm thick slices and halve them diagonal. You could just leave them in one piece, but I think more corners mean more crunch and more crunch is always better.

    Mix your plant milk with a tbsp of lemon juice and let it stand while you get your spice mix together. Add the marinade spice mix to the now curdled milk and whisk well. In a container that is large enough to hold all tofu pieces in one layer or a freezer bag, add first your tofu then pour the tangy, spicy milk mix over it. Now let this marinade in the fridge for at least 1h, better even overnight.

    Vegetarian Caesar Salad with Crunchy Air Fryer Tofu_Breading

    Meanwhile, mix the flour with the spices and herbs for the dredge mix. This will season the tofu even more and give it that characteristic crust you’d get on fried chicken.

    Vegetarian Caesar Salad with Crunchy Air Fryer Tofu_Breading

    Now obviously we are not deep frying this, so the incredible crunchy crust that develops when the marinade-flour (and usually egg) mixture hits the hot fat, will come from crushed cornflakes.

    In a firmly closed freezer bag, crush your cornflakes either by hand or, carefully, so you don’t pop the bag and scatter the crumbs across your kitchen (never happened to me…ahem…) with a rolling pin or bottom of a cooking pot. You want relatively rough crumbs, not fine as panko. Check the picture for the texture we are aiming for.

    When you are ready to fry your tofu, set up a breading station with 3 rimmed containers or deep plates. Into one add your flour-spice dredge, the second will hold all the remaining marinade that wasn’t absorbed by the tofu, the third has the crushed cornflakes.

    Vegetarian Caesar Salad with Crunchy Air Fryer Tofu_Breading

    Using one hand for dry and one for wet, to avoid the dreaded dough fingers, firmly press your tofu first into the flour, coating it very well, pushing it in, so it sticks. Then into the marinade, turning once until coated- Last into the cornflakes, again, pressing firmly, covering it with the crumbs and pushing down until every last bit is well coated.

    Spray both your air fryer basket and the tofu pieces with a bit of vegetable or avocado oil.

    Vegetarian Caesar Salad with Crunchy Air Fryer Tofu_Tofu

    The crunchy tofu will take about 15 minutes in your air fryer at 400°F/200°C, turning it once very carefully after 10minutes, the fry for another 5 until golden and crunchy.

    Vegetarian Caesar Salad with Crunchy Air Fryer Tofu

    I you are making them in the oven, this will take about 25-30minutes at 450°F/225°C, turning them after 15 minutes.

    Crunchy Air Fryer Tofu

    To Serve

    First drape a bed of romaine lettuce on a plate, followed by the carrots, cabbage, sweetcorn, onions and grapes or olives. Drizzle everything with a bit of the Vegan Cashew Caesar Dressing. Top with croutons and crispy tofu and serve with more dressing on the side, to drizzle over or dip your tofu pieces into.

    Vegetarian Caesar Salad with Crunchy Air Fryer Tofu

     

    Meal Prep

     

    I prepared this Vegetarian Caesar Salad with Crunchy Air Fryer Tofu on my weekend, to have a fresh salad during my workdays. Keeping everything separate in containers, the tofu in a paper towel lined box, means you can assemble freshly, and everything remains crunchy.

    I re-heated the tofu pieces in the air fryer before serving, so they were just as crispy as freshly made.

    Vegetarian Caesar Salad with Crunchy Air Fryer Tofu

    If you liked this, you might also enjoy:

    Sweet Potato Grape Salad with Goats Cheese

    How about a fresh dessert?

    Mango White Chocolate Cheesecake with Protein

    Please Comment

    Now I’d love to hear from you in the comments!
    Have you tried this? Did you enjoy it?
    What other recipes would you like to see?

    If you enjoyed this recipe, please share and comment. It helps me a lot.

     

    Vegetarian Caesar Salad with Crunchy Air Fryer Tofu

    Vegetarian Caesar Salad with Crunchy Air Fryer Tofu

    This Vegetarian Caesar Salad with Crunchy Air Fryer Tofu answered all my cravings for the crunch of KFC chicken, the spiced marinade, and the urgent need for creamy, tangy, and punchy Caesar dressing on a fresh salad. Super satisfying, packed with protein from the tofu with a cashew based sauce, adding all the nutrition you could possibly want for dinner in one delicious plate.
    5 from 24 votes
    Prep Time 45 minutes
    Cook Time 20 minutes
    Tofu Pressing and marinading 2 hours
    Total Time 3 hours 5 minutes
    Course Dinner, Main Course, Salad
    Cuisine American, Fusion
    Servings 6
    Calories 553 kcal

    Equipment

    • High Speed Blender, oven or air fryer

    Ingredients
      

    Salad

    • 1 Romaine Lettuce
    • 1 can Sweetcorn
    • ¼ white cabbage thinly sliced
    • 2 carrots coarsely grated
    • 2 cups Grapes
    • 2 onions thinly sliced
    • 1 Lemon juice
    • ¼ tsp salt

    Vegan Cashew Caesar Dressing

    • ½ cup raw cashews soaked for 30min in just boiled water
    • ½ cup water
    • ¼ cup lemon juice
    • 2 tbsp nutritional yeast
    • 2 tsp Dijon mustard
    • 2 tsp capers
    • 2 cloves garlic

    Homemade Croutons

    • 4 slices sourdough bread cubed into bite sized pieces
    • 1 tsp fresh thyme chopped
    • ½ tsp garlic powder
    • 1 tsp kosher salt
    • 3 tbsp olive oil

    Crunchy Air Fryer Tofu

    • 1 Block tofu pressed
    • 1 cup plant milk with lemon juice
    • 1.5 tsp Kosher salt
    • 1 tsp ground white pepper
    • 2 tsp smoked paprika
    • 2 tsp garlic powder
    • 1.5 cups crushed cornflakes

    11 Herbs and Spices Dredge

    • 1.5 cups all-purpose flour
    • 1 tsp freshly ground black pepper
    • 1.5 tbsp Kosher salt
    • 2 tsp ground white pepper
    • 1 tsp ginger powder
    • 1 tsp celery powder or celery salt
    • 2 tsp garlic powder
    • 1 tsp smoked paprika
    • 1 tsp dried oregano crushed
    • 1 tsp dried thyme crushed
    • 2 tsp mustard powder

    Instructions
     

    Salad:

    • Prepare all salad ingredients as mentioned. Marinate sliced onions in salt and lemon juice. Keep all ingredients separate.

    Vegan Cashew Caesar Dressing:

    • Drain soaked cashews.
    • In a blender, combine soaked cashews, water, lemon juice, nutritional yeast, Dijon mustard, capers, and garlic cloves.
    • Blend until creamy. Adjust salt, mustard, or lemon juice to taste.

    Homemade Croutons:

    • Preheat air fryer to 400°F/200°C.
    • In a small bowl, mix olive oil, chopped thyme, garlic powder, and kosher salt.
    • Toss cubed bread in the olive oil mixture until evenly coated.
    • Air fry for 4 minutes, toss, then fry for another 2 minutes until golden and crisp.
    • Set aside on a paper towel-lined plate.

    Crunchy Air Fryer Tofu:

    • Press tofu to remove excess liquid.
    • Cut tofu into slices about ½ inch thick, then half diagonal.
    • Mix plant milk with lemon juice and let it curdle.
    • Combine the plant “buttermilk” with salt, white pepper, smoked paprika, and garlic powder. Marinate tofu in this mixture for at least 1 hour in the fridge. Overnight is better.
    • Crush cornflakes into coarse crumbs.
    • Mix flour with spices for dredge.
    • Set up a breading station with flour-spice dredge, remaining marinade, and crushed cornflakes.
    • Coat tofu slices in flour mixture, then marinade, and last crushed cornflakes.
    • Spray air fryer basket and tofu slices with oil.
    • Air fry tofu at 400°F/200°C for 15 minutes, flipping once after 10 minutes.

    To Serve:

    • Arrange romaine lettuce on plates.
    • Top with grated carrots, sliced cabbage, sweetcorn, marinated onions, grapes (or olives), and croutons.
    • Drizzle with Vegan Cashew Caesar Dressing.
    • Add crispy air-fried tofu on top.
    • Serve additional dressing on the side for dipping or drizzling.
    • Enjoy your Vegetarian Caesar Salad with Crunchy Air Fryer Tofu!

    Notes

    Meal Prep
    I prepared this Vegetarian Caesar Salad with Crunchy Air Fryer Tofu on my weekend, to have a fresh salad during my workdays. Keeping everything separate in containers, the tofu in a paper towel lined box, means you can assemble freshly, and everything remains crunchy.
    I re-heated the tofu pieces in the air fryer before serving, so they were just as crispy as freshly made.

    Nutrition

    Calories: 553kcalCarbohydrates: 84gProtein: 20gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 3778mgPotassium: 614mgFiber: 8gSugar: 18gVitamin A: 4893IUVitamin C: 31mgCalcium: 226mgIron: 14mg
    Nutrition Facts
    Vegetarian Caesar Salad with Crunchy Air Fryer Tofu
    Amount per Serving
    Calories
    553
    % Daily Value*
    Fat
     
    17
    g
    26
    %
    Saturated Fat
     
    3
    g
    19
    %
    Polyunsaturated Fat
     
    4
    g
    Monounsaturated Fat
     
    9
    g
    Sodium
     
    3778
    mg
    164
    %
    Potassium
     
    614
    mg
    18
    %
    Carbohydrates
     
    84
    g
    28
    %
    Fiber
     
    8
    g
    33
    %
    Sugar
     
    18
    g
    20
    %
    Protein
     
    20
    g
    40
    %
    Vitamin A
     
    4893
    IU
    98
    %
    Vitamin C
     
    31
    mg
    38
    %
    Calcium
     
    226
    mg
    23
    %
    Iron
     
    14
    mg
    78
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Healthy, High Fibre, meal prep, Protein, vegetables, Vegetarian, versatile
    Tried this recipe?Let us know how it was!