We love our meat free days, and this salad ticks all the boxes.

Ingredients

• 1 cup of cooked brown basmati rice
• 2 tbs wild rice – cooked with brown rice
• I pack marinated tofu or tempeh cubes
• 150g small brown mushrooms – diced
• 150g fresh shitake mushrooms – sliced
• 30g dried shitake mushroom slices – soaked in hot water, drained and roughly chopped
• 2 cloves garlic - crushed
• I pack enoki mushrooms – roots trimmed
• 4 spring onions – thinly sliced
• 1 pack of fresh baby corns - blanched and sliced in 1.5cm pieces
• half bunch chives – garlic chives if possible – finely snipped
• large handful of baby spinach - roughly chopped
• 1 sheet nori – toasted and cut into thin strips
• 2 tbs black sesame seeds
• 2 tbs pickled ginger – julienned
• Basketcase Miso Dressing

Directions

1. Sauté the brown and shitake mushrooms with the garlic until just cooked - cool
2. .Lightly sauté the enoki mushrooms separately – they just need a minute or two.
3. Combine the rice, tofu, cooked mushrooms, spring onions, chives, spinach and baby corn and enough dressing to coat lightly – do not overdress!
4. Spoon the rice , tofu and vegetables onto a shallow serving bowl or platter, and scatter with the enoki mushrooms – drizzle over some more dressing if needed.