Silken tofu, crunchy salad and marmalade dressing

Name: Silken tofu, crunchy salad and marmalade dressing
Total time: 20 min
Yield: 2 servings
Cuisine: British (Ottolenghi-style)
Ingredients: 300 g firm silken tofu; 50 g mangetout; 50 g sugar snaps; 80 g breakfast radish; 2 pc spring onion; 30 g soy sauce; 20 g lime juice; 60 g bitter orange marmalade; 35 ml sunflower oil; 20 g salted peanuts; 1 tbsp sunflower seeds; 2 tsp sesame seeds; ½ tsp Aleppo chilli flakes; ½ tsp fine sea salt

A fresh, crisp salad of thinly sliced vegetables with drained silken tofu, topped with a glossy marmalade-tinged dressing and a crunchy seed-and-peanut topping.

20 min 783 kcal/serving serves 2

783kcal37gprotein48gcarbs55gfat

Yotam OttolenghiView the original on ottolenghi.co.uk More from Yotam Ottolenghi on Mello

🥣firm silken tofu

🥣mangetout

🍬sugar snaps

🥣breakfast radish

🧅spring onion

🥢soy sauce

🍋lime juice

🍊bitter orange marmalade

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About Yotam Ottolenghi

Chef, restaurateur and bestselling food writer.

Yotam Ottolenghi is an Israeli-born British chef, restaurateur, and bestselling food writer renowned for revitalizing vegetarian and Middle Eastern cuisine. Based in London, he co-owns multiple acclaimed delis and restaurants and is celebrated for his vibrant, vegetable-forward recipes that feature bold, complex spice combinations.

His food relies heavily on vibrant, vegetable-forward elements layered with contrasting sweet, sour, and savory flavors. Though his earlier, elaborate recipes are sometimes playfully noted for requiring many ingredients, later works focus on accessibility and streamlined home cooking.

Ten recipes on Mello, imported from ottolenghi.co.uk, mostly Middle Eastern and Italian.