It’s tempting for most to satisfy your belly with fast food after a tedious day at work, but a quick fix isn’t always unhealthy. While the salad is easily tossed together in less than an hour, it’s drizzled with delicious homemade peanut dressing, on top of avocado, smoked tofu, cherry tomatoes and more. Yum.
- 4 free-range eggs
- ¼ cup (60 ml) water
- 1 tbsp fried asian shallots
- 1 tsp tamari
- 1 tbsp sesame oil
- 350 g smoked tofu, cut into 1 cm pieces
- 1 medium avocado (250 g), sliced thinly
- 250 g cherry tomatoes, halved
- 1½ cups (120 g) bean sprouts
- ½ cup fresh coriander leaves
- ½ cup fresh Vietnamese mint leaves
- 75 g baby salad leaves
- 2 tbsps black sesame seeds
- ⅓ cup (45 g) roasted peanuts, chopped coarsely
- 1 green onion (scallion), sliced thinly
- 1 fresh long red chilli, sliced thinly
- 1 tsp finely grated fresh ginger
- 1 clove garlic, crushed
- 1½ tbsps grated palm sugar
- 2 tbsps sesame oil
- 2 tbsps tamari
- ¼ cup (60ml) rice vinegar
- 1½ tbsps lime juice
Make peanut dressing: Whisk ingredients in a medium bowl until combined.
Whisk eggs, the water, shallots and tamari in a large bowl; season.
Heat oil in a wok over medium heat. Pour half the egg mixture into wok; cook, tilting wok, until almost set. Remove omelette from wok. Repeat with remaining egg mixture. Roll omelettes tightly, then slice thinly; reserve.
Place tofu in a large bowl with remaining ingredients and the peanut dressing; toss to combine.
Serve tofu salad topped with the reserved omelette.
TIP Smoked tofu can be found at health food stores, you can however use regular hard tofu instead for this recipe. To keep bean sprouts crisp and crunchy, store them in cold water in the fridge for up to 3 days.