Recipe by: Zoe B Pullin
Time: 10 mins + refrigeration Serves: 4 - 6


  • 2 cup cooked Freekeh

  • 6 tbsp. Mirin or lemon (3 tbsp)

  • 250 grams of hard tofu, diced

  • 2 tbsp. miso paste

  • ¾ cup chopped snow peas

  • 1½ tbsp apple cider vinegar

  • ¾ cup of fresh peas, frozen or fresh

  • 1 capsicum chopped

  • 1 grated carrot

  • ½ cup of coriander

  • ½ cup mint

  • 1 clove garlic, minced

  • 100g can slice water chestnuts

  • 1 tsp. honey

  • 1 small red chilli chopped (to taste)


  • 1.

    In a large bowl, combine the freekeh, tofu, snow peas, peas, red pepper, carrots, water chestnuts, mint and coriander.

  • 2.

    In a small bowl, stir together the mirin, miso, vinegar, chilli, garlic, and honey. Pour over the salad and toss to combine.

  • 3.

    If you have time let the salad sit for 30 minutes as the flavour will absorb into the tofu.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 241kj
  • Fat Total 4g
  • Saturated Fat 0g
  • Protein 10g
  • Carbohydrate 45g
  • Sugar 5g
  • Sodium 183mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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