Alkalising Recipe of the Week – Edamame and Tofu Salad

Check out this Asian inspired warm salad with edamame beans. If you haven’t used edamame before in your cooking you don’t know what you are missing out on. These tasty little beans are immature soy beans that are picked before they harden. They are an excellent source of fibre, protein plus vitamins and minerals, so are the perfect addition to any salad.

Serves 4


375g Firm tofu

Tarmari (enough for marinating tofu)

1 tsp chickpea flour

Olive oil

1 Red/yellow capsicum-can be sliced or diced

1 head of broccoli, chopped into florets

¾ cup Shelled edamame

1 Onion

1 clove Garlic-crushed but still chunky pieces and sliced

4 cups of assorted greens- lettuce, spinach, rocket, watercress ,

½ bunch Coriander-optional



Soak tofu in desired spices or tamari (overnight or  2 hours). Drain tofu and sprinkle a little chickpea flour.

On high heat add olive oil and quickly stir-fry tofu, then set aside.

Add red capsicum and broccoli to pan and stir-fry until just soft, then set aside

Put 3 tsp olive oil to hot pan and stir-fry garlic and onion until soft,  then add edamame and season with salt and pepper.

Now toss together all ingredients and add a little extra olive oil, salt and pepper to taste.


Gluten Free

Wheat Free

Dairy Free


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