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Shredded Tofu Salad
By @isha.dalalrana
1 each- small green and yellow zucchini
1 carrot
1 large cucumber
1 cup baby spinach
1 cup mixed greens
1 stalk celery, with leaves
80-100 gm tofu
1/3 cup moong sprouts (optional)
Handful of fresh mint leaves
Handful of fresh basil leaves
Sesame oil
For the dressing
2 tbsp shiro miso paste
2 tbsp tahini
2 tbsp sesame oil
1 tbsp apple cider vinegar
1 tbsp maple syrup
Salt to taste
Combine all the ingredients with 1/2 cup of hot water and stir quickly to make sure it is well combined. You can add more water depending on the consistency you prefer.
Finely chop the zucchini and quickly saute in a pan with some sesame oil. Set aside.
Finely chop the cucumber and celery to the same size, and grate the carrots using a larger size grater. Tear up the mint and basil leaves a bit with your hands. On your bed of greens, add all your other elements and generously pour the dressing. Serve immediately.
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