I created this for celebrity hairdresser and amazing guy, George Northwood. I met George at a Wardrobe Icons dinner last December and I immediately asked him to do a FAST FOOD video. It was fascinating to hear how he started and you can tell that part of his success is because he is so likeable and genuine. If you are looking for a haircut, George is your man: GeorgeNorthwood.com For the video, he requested a vegan recipe where he could get protein with few carbs. I love this because you can mix and match with whatever vegetables are in season and the seeds mix is a good source of protein perfect to garnish salads. The dressing is also more protein and trust me, this is tofu that actually tastes good. The miso adds an essential extra kick of flavour so don’t miss it out!
This is your midweek dinner sorted!
Check out the video below and full recipe is after:
Roast Sweet Potato, Shaved Asparagus, Greens, Crispy Seed Topping & Tofu Dressing
1 medium sweet potato, (roasted in a 190 degree oven for 30 minutes or until soft)
3 asparagus, ends trimmed
handful frozen edamame beans, blanched in boiling water for 3-4 minutes
handful coriander, roughly chopped
1 pink radish for garnish, optional
handful sprouts, optional
Crispy seed mix
2 tbsp pumpkin seeds
2 tbsp hemp seeds
2 tbsp sesame seeds
2 tbsp sunflower seeds
2 tbsp soya sauce (I used tamari which is gluten free)
2 tbsp sunflower/vegetable/coconut oil
2 tbsp tofu (I used the silken variety, see here)
1 tsp white miso paste (I used this)
1 tbsp grated ginger
1 tbsp yuzu (see here)
2 tbsp sunflower oil
2 tbsp mirin vinegar
1 tbsp soya sauce
zest of a whole lime and the juice of half
Black pepper and sea salt
Preheat the oven to 180 degrees and line a baking tray with baking parchment. Add the seeds and drizzle over the soya sauce and sunflower oil. Mix everything together and place into the hot oven for about 4-5 minutes or until the seeds have clustered together and darkened a little in colour. Then remove and place to one side to cool.
Use a peeler to peel the asparagus raw and create long strips. Use a mandolin to slice the radish very finely.
In a medium bowl add the tofu and the sunflower oil and use a whisk to break it up and whip together until it forms a loose paste. Next add in the rest of the ingredients and mix. Taste to check the seasoning and this will keep well in the fridge for 3 days.
Slice open your baked sweet potato and drizzle over the tofu dressing. Layer the shaved asparagus, edamame, coriander and remaining veg on top. Finish with the crispy topping and another generous drizzle of the dressing with a last squeeze of lime juice! So delicious!