Chargrilled Veg & Firm Tofu Salad
Toss together this easy, vegetarian-friendly salad for a flavour-packed light lunch or dinner option.
Ingredients
Firm Tofu
- 450g firm tofu, sliced
- Olive oil, for pan frying
Chargrilled Vegetables
- 350g sweet potato, sliced
- 1 large zucchini, sliced
- 1 eggplant, sliced
- 1 red onion, sliced
- 250g cherry tomatoes
- Garlic herb oil, to brush
- 1 Tbsp dukkah
Satay Dressing
- 1/2 cup crunchy peanut butter
- 3 tsp soy sauce
- 2 tsp lime juice
- 1 tsp sesame oil
- coconut milk (optional)
Salad
- 2 truss tomatoes, cut into wedges
- 100g salad leaves
- 1/3 cup pumpkin and sunflower seeds, toasted
Method
- Pat tofu dry with paper towel and pan-fry in oil for 2 minutes on each side or until golden.
- To make the chargrilled vegetables, brush vegetables with oil and cook on a chargrill pan over high heat until softened. Sprinkle with dukkah.
- To make the satay dressing, combine peanut butter, soy sauce, lime juice and oil in a bowl. Thin the dressing with a little coconut milk, if required.
- Arrange chargrilled vegetables, tofu, tomato and salad leaves on plates. Scatter over seeds and serve with dressing.
Handy Tips
Spice up this satay dressing by adding dried chilli flakes. Or make it a gado gado (indonesian salad) by adding slaw, egg and capsicum.
