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This is how you make a tofu vegetable salad

“Australia has a rich variety of foods and drinks, adopted and adapted since colonisation and developed as part of a multi-cultural society. What was once new and foreign has been transformed with new ingredients and styles into distinctly Australian food,” Australia


Australian cuisine is a good interchange of European and American influence and now with the arrival of Asian influence we introduce to you “Modern Australian Cuisine”.

“Today, Australian meals are more diverse than ever, influenced by aisles of inexpensive ingredients, a platter of cultures and a menu of resurgent interest in food. Unlike other societies with a dominant agrarian history, we have inherited no cuisine in the traditional sense. Australia’s food history has instead been dynamic, urban, industrial, science-based and capitalist-driven,” says Australia Geographic.

Smudge Publishing well known for their rare insights into culinary travel in Australia shares their incredible Tofu Vegetable Salad with us. It is healthy with a superb combination of flavours making it the perfect modern Australian favourite!


100g mixed salad leaves
1 punnet heirloom cherry tomatoes
1 cucumber
2 slices fetta
1 carrot
100g seaweed wakame, dried
2 stalks celery
3 slices momen tofu
1 tablespoon sesame oil
1 avocado
1 bunch snow pea sprout
100g pine nuts, roasted
100g quinoa, cooked

Yuzu dressing

100ml yuzu juice
100ml gluten-free soy sauce
150ml grape seed oil
1 tablespoon freshly ground black pepper
1 tablespoon garlic, finely grated

Serves 1

Yuzu Dressing
Mix yuzu juice, soy sauce, grape seed oil, freshly ground black pepper, grated garlic together in a glass bowl. Put to the side.

Place mixed salad leaves into a salad bowl then build on top. Slice the heirloom cherry tomatoes in half, dice the cucumber, cube the fetta, julienne the carrot. Add the dried seaweed wakame and sliced stalks of celery. Then place the tofu with a drizzle of sesame oil on top of the salad with the sliced avocado and snow pea sprouts and finished with the pine nuts and quinoa. Dress the salad and serve.

About tofu vegetable salad

For the original tofu vegetable salad or for other spectacular recipes from around the globe visit here.

Smudge publishing produces a range of culinary travel books in both coffee-table and pocket size, detailing the very best in restaurants, bars and cafes around Australasia. Their backlist includes 24 titles, including three international award-winning books: Flavours of Melbourne, Flavours of South Australia and The Specialty Coffee Book NSW. 

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Tracy Burrows166 Posts

If there is one thing that I have learnt, it is the more I see, the more there is to see! My name is Tracy Burrows and I am the managing editor of Out There Global, a community driven travel platform for both cost effective and luxury travel ideas around the world. From Jan 2014 - Dec 2016 I managed the LatestSightings.com blog (a United Nations World Summit Award Winner: Culture & Tourism 2016 & National Geographic partner). I was also consulting editor at MOZambique Magazine, and contributor at Sawubona. Prior to my career I obtained a tourism marketing degree, and graduated from a 2 year 'Hospitality Management in Development Program' in California. Following this I acquired a journalism diploma and since it's been all about travel and writing! And my nourishment from all those who have impacted me: family; friends; and strangers alike. Thank you for joining our journey!


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