Tofu Salad

Serves: 2

Time: 30 mins

This is a fabulously light dish. If you want to add some more sustenance any number of nuts and seeds would compliment it.

Leftovers

Tonight is a pretty light dinner and my hubby needs a bit more for lunch so I’m knocking up a sammie instead.

What you'll need

250g block of tofu

1 beetroot (or swap this out for red cabbage)

2 carrots

100g snow peas

1 cucumber

1/2 a bunch of mint

1/4 bunch of coriander

1 lemon

1 tsp warm water

From the pantry

2 tablespoons of tahini

black sesame seeds

olive oil

crispy fried shallots (optional)

Optional Extras for Lunch

Salami sandwich ingredients

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Prep and Cook

Prep Veg

Peel carrots and slice into thin matchsticks (alternately use a julienne peeler)

Peel and slice beetroot into the same thin matchsticks, then in a bowl run your beetroot under cold water to rinse off excess juice. Drain.

Top and tail snow peas and again slice into nice thin matchsticks.

Halve then quarter the cucumber and remove the seeds, slice into similar size.

Wash mint and coriander, then pick the leaves. If the mint leaves are very large rip them in half. Discard stalks.

Make dressing

Combine tahini, lemon juice, water, olive oil and salt and pepper in a large mixing bowl (you are going to add the salad ingredients later). Mix well.

Fry tofu

Slice your tofu length ways into 8 pieces then each piece into 3.

Heat 2 tablespoons of olive oil up in a large non stick fry pan.

Gently fry each side till lightly golden then transfer the tofu into the bowl with the dressing, toss well.

Add remainder of the ingredients

Add the rest of your salad ingredients and toss all together. Check that there is enough seasoning then serve.

Enjoy!

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Lunch tomorrow

If I remember I will often get some sliced meats to have in the fridge for those days the leftovers don’t work. Today is salami sammies. If you wanted you could use any leftover iceberg lettuce.