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Barbequed Tofu Salad

Barbequed Tofu Salad

Tips: For convenience you may also like to serve this salad in one large salad bowl.

NB: You may also like to cook the tofu in a non stick frypan. The vegetables may also be cooked under a grill if a barbeque grill is not available. Soybeans have almost twice as much protein as any other legume and the quality is equal to milk protein. Protein is important for growth and repair of body tissues.

ingredients

Preparation

5-10

minutes

2 cloves garlic, finely chopped
300g firm tofu, cut in half lengthwise
olive oil cooking spray
6 tomatoes, cut into eighths
200g button mushrooms, cut in half
1 bunch asparagus, cut into 5 cm pieces
1 red onion, thickly sliced
150g baby spinach leaves
1/4 cup macadamia nuts, toasted under a grill or on low heat in a fry pan until light golden in colour

Dressing

2 tablespoons olive oil
juice of 1 lemon
1/3 cup mint, finely chopped
1/3 cup parsley, finely chopped
1/4 cup dill, finely chopped

how to

Cooking

minutes

Pre-heat a barbeque or char-grill hotplate. Place garlic in a flat dish.
Add tofu and spoon garlic over to coat.
Spray barbeque with olive oil and place tofu on hotplate.
Place tomatoes, mushrooms, asparagus and onion on the barbeque grill. Cook for 3-5 minutes turning occasionally.
Remove tofu and cut into bite-size pieces.
To make dressing, place all ingredients in a jar. Shake well.
To serve, divide spinach leaves between serving plates and top with barbequed ingredients. Drizzle with dressing and sprinkle with macadamia nuts.

per serve

Serves

people

Kilojoules 740 (180 calories), Protein 9g, Total Fat 13g, Saturated Fat 2g, Carbohydrate 6g, Total Sugars 5g, Sodium 20mg, Potassium 700mg, Calcium 220mg, Iron 2.8mg, Fibre 4.7g.