Name: Warm Mushroom Salad with Truffle Miso Vinaigrette
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 - 6 servings
Ingredients: ½ cup (125 mL) ponzu vinegar; ½ cup (125 mL) white miso paste; ½ cup (125 mL) truffle oil; ½ cup (125 mL) soy sauce; ½ cup (125 mL) yuzu juice; 1 tsp (5 mL) sesame oil; 1 tsp (5 mL) canola oil; 1 pkg (350 g) Sunrise Extra Firm Tofu, sliced lengthwise in to ⅛-inch thick strips, cut in half; 1 cup (250 mL) assorted wild mushrooms, torn or sliced (King oyster mushrooms add an interesting and delicious texture if they are available to you); 2 cups (500 mL) baby kale, washed and dried; 2 cups (500 mL) baby arugula, washed and dried; 1 Tbsp (15 mL) sesame seeds; 1 scallion, whites only sliced into thin rounds; 1 red finger chili, seeded and sliced into thin rounds

Warm Mushroom Salad with Truffle Miso Vinaigrette

Prep Time

30 min

Cook Time

20 min

Yields

4 - 6 servings

Courtesy of Sunrise Soya Foods.

ingredients

Truffle Miso Vinaigrette

cup (125 mL) ponzu vinegar

cup (125 mL) white miso paste

cup (125 mL) truffle oil

cup (125 mL) soy sauce

cup (125 mL) yuzu juice

Salad

tsp (5 mL) sesame oil

tsp (5 mL) canola oil

pkg (350 g) Sunrise Extra Firm Tofu, sliced lengthwise in to ⅛-inch thick strips, cut in half

cup (250 mL) assorted wild mushrooms, torn or sliced (King oyster mushrooms add an interesting and delicious texture if they are available to you)

cups (500 mL) baby kale, washed and dried

cups (500 mL) baby arugula, washed and dried

Tbsp (15 mL) sesame seeds

scallion, whites only sliced into thin rounds

red finger chili, seeded and sliced into thin rounds

Ingredient Substitution Guide

directions

Step 1

In a medium-sized bowl, whisk together ponzu and miso paste.

Step 2

Add remaining ingredients and continue whisking until well combined.

Step 3

Pass through fine sieve to remove any small remaining lumps.

Step 4

Store vinaigrette in an airtight container and refrigerate.

Step 5

In a medium-sized skillet, heat sesame and canola oil. Once oils are very hot, carefully add tofu and sear until both sides are golden brown (about 1 minute each side).

Step 6

Add mushroom mix to the pan and reduce heat to medium. Continue to sear until mushrooms and tofu are golden brown. Remove pan from heat.

Step 7

Add 30 mL (2 Tbsp) truffle miso vinaigrette. Toss well and set aside.

Step 8

In a large salad bowl, toss the kale and arugula, forming a nice pile in the centre of the bowl. Spoon tofu and mushrooms over top.

Step 9

Sprinkle with sesame seeds, scallion rounds, and chili rounds. Serve immediately.

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Warm Mushroom Salad with Truffle Miso Vinaigrette

ingredients

Truffle Miso Vinaigrette

Salad

directions

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