What is umeboshi paste and how does it flavor the dressing?

Umeboshi paste is made from pickled Japanese plums, offering a unique salty, sour, and slightly sweet flavor that gives this dressing a distinct tangy and umami kick.

Can I skip stir-frying the tofu and vegetables?

While you can, stir-frying the tofu, bean sprouts, and bell pepper adds a warm, savory element and different texture that complements the fresh components of the salad.

What can I use if I don't have agave syrup for the dressing?

The recipe states that any other liquid sweetener will work, so you could use maple syrup or date syrup as alternatives to agave syrup.

How should I store leftover Rainbow Salad with Umeboshi Dressing?

For best freshness, store the dressing separately from the salad components. Keep the leafy greens and fresh vegetables in an airtight container in the refrigerator for up to 2 days, adding the dressing just before serving.

Is there a good substitute for fresh papaya in this salad?

If papaya is unavailable, you could try using mango or even a firm peach for a similar sweet and slightly tropical note, though the texture will differ slightly.

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Rainbow Salad With Umeboshi Dressing
[Vegan]

Name: Rainbow Salad With Umeboshi Dressing [Vegan]
Cook time: 30 min
Yield: 4 servings
Ingredients: Ingredients salad; 1 tsp sesame oil for stir-frying; 100 g firm tofu; A handful of bean sprouts; A small piece of red-bell pepper; 1/2 small avocado; 1 medium beet, cooked; 100 g of fresh papaya flesh; A handful of leafy greens; Sesame seeds to garnish; Ingredients Dressing; 1 tsp umeboshi paste; Juice of 1/2 lemon; 2 tsp sesame oil; 1 tsp tamari; 1 tsp balsamic vinegar; 2 tsp agave syrup (any other liquid sweetener will do)

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Plated Rainbow Salad: stir-fried tofu, bell pepper, sprouts, fresh papaya, beets, avocado, greens, umeboshi dressing, sesame seeds.

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Rainbow Salad With Umeboshi Dressing [Vegan]

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Ingredients You Need for Rainbow Salad With Umeboshi Dressing [Vegan]

Ingredients salad

1 tsp sesame oil for stir-frying
100 g firm tofu
A handful of bean sprouts
A small piece of red-bell pepper
1/2 small avocado
1 medium beet, cooked
100 g of fresh papaya flesh
A handful of leafy greens
Sesame seeds to garnish

Ingredients Dressing

1 tsp umeboshi paste
Juice of 1/2 lemon
2 tsp sesame oil
1 tsp tamari
1 tsp balsamic vinegar
2 tsp agave syrup (any other liquid sweetener will do)

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How to Prepare Rainbow Salad With Umeboshi Dressing [Vegan]

Cut the tofu in cubes and bell-pepper in rings.
Heat the oil in a skillet. When hot, add the tofu, bean sprouts and bell-pepper rings and stir-fry for 5 minutes.
Cut the papaya, beets and avocado in cubes. Mix with the leafy greens and arrange on the plate.
Prepare the dressing by whisking all the dressing ingredients together.
Arrange the tofu, stir-fried sprouts and bell-pepper rings on the top of the vegetables. Decorate with the sesame seeds and sprinkle generously with the dressing.