BBQ Tofu Salad

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BBQ Tofu Salad

Source: www.sanitarium.com.au

 

 

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Prep Time: 10 min.

Cooking Time: 15 min.

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2 cloves garlic, finely chopped

300 g (10 1/2 oz) firm tofu, cut in half lengthwise

olive oil cooking spray

6 tomatoes, cut into eighths

200 g (7 oz) button mushrooms, cut in half

1 bunch asparagus, cut into 5 cm (2 " ) pieces

1 Spanish onion, thickly sliced

150 g (5 oz) baby spinach leaves

1/4 cup macadamia nuts, toasted under a grill

or on low heat in a fry pan until golden

 

 

Dressing

 

2 tablespoons (8 tsp) olive oil

juice of 1 lemon

1/3 cup mint, finely chopped

1/3 cup parsley, finely chopped

1/4 cup dill, finely chopped

 

 

1. Pre-heat a barbeque, char-grill hotplate or frypan. Place garlic

in a flat dish. Add tofu and spoon garlic over to coat.

 

2. 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.

 

3. Remove tofu and cut into bite-size pieces. To make dressing,

place all ingredients in a jar. Shake well.

 

4. To serve, divide spinach leaves between serving plates and top

with barbequed ingredients. Drizzle with dressing and sprinkle

with macadamia nuts.

 

 

Serves 6.

 

 

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Per serve: Kilojoules 740; Calories 180; Protein 9g; Fat 13g;

Carbohydrate 6g; Sodium 20mg; Potassium 700mg; Calcium 220mg;

Iron 2.8mg; Fibre 4.7g

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