mushroom, tofu salad bowl

by Leah Halmagyi


  • 8 flat mushrooms
  • ¼ cup sesame oil
  • 1 tsp Chinese Five Spice
  • 200g firm tofu
  • cooking oil spray
  • 1 Tbsp white miso paste
  • juice of 2 limes
  • 400g can chickpeas, drained
  • 2 cups savoy cabbage, shredded
  • 2 cup snowpea shoots
  • 1 avocado, sliced
  • soba noodles, toasted sesame seeds, coriander leaves and shaved coconut, to serve


Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4

1 Preheat oven to 180°C. Toss the mushrooms with half the sesame oil and Five Spice,
arrange in a roasting pan, then bake for 40 minutes. Set aside to cool, then slice finely.
2 Slice the tofu into wedges, sprinkle with cooking oil spray, then cook on a hot ribbed
griddle for 4 minutes, until lightly blackened. Mix the miso, lime juice and remaining sesame
3 Arrange the soba noodles, chickpeas, cabbage, snow pea shoots, avocado, mushrooms
and tofu in bowls, drizzle with dressing, then top with sesame seeds, coriander and coconut.