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Tofu, Brown Rice and Enoki Salad with Basketcase Miso Dressing

Tofu, Brown Rice and Enoki Salad with Basketcase Miso Dressing

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



      • 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


    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.



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