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Fruity Tofu and Mushroom Salad   Veg   CD   MC   English   15mins plus marinating

 

 

Serves 4    Cold Vegan Vegetarian Vegetables  Nuts  Main Course   Gluten Wheat Dairy Free Eggless  England British Europe

 

 

Ingredients
6tbsp Olive Oil
3tbsp Red Wine Vinegar
450g/1lb Button Mushrooms, cleaned
175g/6oz Firm Tofu, cubed
50g/2oz Pine Nuts, toasted
2 Dessert Apples, cored and sliced
Mixed Baby Salad Leaves (about 225g/8oz)

 

 

Instructions

 

1. In a small bowl, whisk together the oil and vinegar.

 

2. Place the cleaned mushrooms and tofu in a large bowl and pour the oil mixture over the top. Mix well, cover and leave to marinate for 2 hours.

 

3. After the marinating time, add the remaining ingredients to the mushrooms and toss lightly to coat well. Serve immediately.

 

 

 

 

 

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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.
 

Make ahead

Chill until ready to serve

 

Tips, Options and Substitutions

xxx

Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Wooden or Plastic Spoon

 

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