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This recipe has become a staple in my kitchen for when I want a salad that packs the flavour punch of my favourite poke bowl place, without the cost (or the addition of all those fried shallots that I can never say no to!). This recipe uses incredible quality organic ingredients to make a dressing that is set to impress. My favourite ways to eat it are:

– As pictured above in a soba noodle salad loaded with fresh veggies, edamame, and smoked tofu. If you’re trying to get your protein up on a vegan diet, this one is a winner! My favourite tofu is pictured above, a medium-firm organic smoked tofu, which you can find in organic grocers and good fruit shops. It works great as a jar salad for meal prepping, as pictured below!

– Slathered over a whole roasted eggplant. I prick an eggplant with a fork, then roast over a flame on the stove, turning as needed, then remove from the heat and remove the skin (hot work!). You could also BBQ the eggplant, place it directly under the grill, or oven roast, you’ll just miss out on some of the smoky flavour from the charred skin in the oven. Drizzle over dressing, and sprinkle with some extra sesame seeds and some finely sliced green onion. Serve with rice and veggies stir fried with ginger. 

– Use it as a glaze for BBQ tofu. I cut large slabs of my favourite medium-firm tofu and grill it on the BBQ first, then brush with glaze and pop back on for a quick char.

– Drizzled over oven roasted pumpkin slabs, serve up in a nourish bowl with quinoa and fresh greens. 


Try the recipe out and let me know how you enjoyed it in the comments!


1 tsp red miso
1 tsp tamari
1 tbsp sesame seeds, toasted, extra for salad
1 tsp lemon juice
1 tsp mirin
2 tsp coconut syrup
2 tbsp tahini
1 clove garlic, minced
1 tsp ginger, minced
Warm water to thin


1. First, toast the sesame seeds. Heat up a small pan on medium heat, add the sesame seeds and toast, shaking occasionally, toasting until golden brown.

2. Next, in a small bowl add the tahini, miso, ginger, and garlic, and mix with a small spoon or whisk until reasonably well combined. Add other ingredients one by one and stir through.

3. Next, add the sesame seeds, and a small splash of warm water to thin to desired consistency.

About The Author

Kate Parker

Kate Parker is a high school teacher, social media editor and passionate vegan foodie. Kate writes for her own blog Newcastle Vegan Guide as well as contributing to The Wholefood Collective. She loves showing how varied, creative and healthy, plant-based eating can be, and has taken every opportunity given to her in her 10 years of veganism to show off her cooking prowess. Kate has catered events large and small, ensuring that food provided is cruelty free and gentle on the planet.