Tofoo Falafel with Carrot, Ginger, Sultanas and a Maple Miso Dressing

Serves 2 • Prep 10 min • Cooking 10 min
Vegans
Get this Stuff 

1 pack of Tofoo Falafel  

4 carrots, peeled and top & tailed 

10 pieces of pickled ginger 

50g golden sultanas  

10g poppy seeds 

A few coriander leaves 

 

For the dressing 

1 tsp white miso 

1 tbsp white wine vinegar  

1 tbsp maple syrup  

Black pepper  

Do this stuff
  1. Preheat oven to 180°c. 
  2. Heat the Tofoo Falafel according to the cooking instructions. 
  3. Cut the carrots into thin matchsticks or use a box grater. Place the carrot into a mixing bowl.  
  4. Drain and dry the pickled ginger and mix with the carrot before adding the sultanas and poppy seeds to the bowl. Mix well.  
  5. Put all of the dressing ingredients in a jar with a well-fitting lid and vigorously shake (or whisk together in a bowl). Season to taste and dress the carrot mix.  
  6. Transfer your carrot salad to a plate and arrange the Tofoo Falafel on the same plate. Drizzle over the sweet maple dressing and garnish with coriander.  
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