Cuisine: vegan, gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Roasted radish and fennel salad
  • 7 oz / 200 g fennel
  • 7 oz / 200 g radishes
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 10 oz / ~300 g block of smoked tofu
  • 3-4 big kale leaves or other leafy greens
  • drop of oil (for massaging kale)
  • ½ tbsp lemon juice (for massaging kale)
  • Chimichurri
  • 0,6 cups / 1,5 dl fresh parsley
  • 0,6 cups / 1,5 dl mixed herbs such as mint, basil, oregano
  • optional: fennel & radish greens
  • 1 clove garlic
  • ½ tbsp apple cider vinegar
  • ¼ tsp salt + pepper to taste
  • 5 tbsp Extra virgin olive oil
  • To serve: fresh bread
  1. Preheat oven to 390 F / 200 C.
  2. To dry the block of tofu: cover the tofu with a kitchen towel or paper towels and put it under a heavy pan, bowl or other heavy object for at least 15 minutes.
  3. Cut fennel into thin pieces and cut radishes into halves.
  4. Place vegetables in a pan and drizzle with olive oil + sprinkle salt & pepper.
  5. Roast in the oven for 25 minutes.
  6. Cut tofu into small cubes and fry in oil (or butter of choice) in a hot pan for about 5 minutes until it's crispy.
  7. Wash kale leaves, dry them and remove the stems. Tear into smaller pieces and massage the leaves with a drop of oil & lemon juice until they're softer.
  8. Blend all chimichurri ingredients except olive oil in a food processor. Add olive oil and mix with a spoon until well combined.
  9. Let roasted radishes and fennel cool down for a few minutes before adding massaged kale leaves & smoked tofu. Toss until all combined.
  10. Add chimichurri sauce on top and leave some on the side too, or brush on top of bread.
  11. Enjoy!
Recipe by My Berry Forest at