Barbecue Tofu Salad

[Guest guest]

Barbecue Tofu Salad

 

 

300 g (10 1/2 oz) firm tofu, sliced 1 cm (3/8 " ) thickness

olive oil cooking spray

2 tomatoes, cut into eighths

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

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

1 red onion, thickly sliced

150 g (5 1/3 oz) baby rocket (arugula) leaves

1/4 cup toasted macadamia nuts, halved

1 garlic clove, crushed

2 tablespoons (8 tsp) olive oil

1 lemon, juice only

pinch chilli flakes

1 teaspoon mint, chopped

1 teaspoon parsley, chopped

1 teaspoon dill, chopped

 

 

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

 

2. Combine garlic, oil, lemon juice and chilli flakes in a large bowl;

add tofu.

 

3. Spray barbeque with olive oil and place tofu on grill. Place

tomatoes, mushrooms, asparagus and onion on the barbeque grill. Cook

for 3 to 5 minutes turning occasionally. Remove ingredients from barbeque.

 

4. To make dressing add chopped herbs to remaining olive oil mixture,

stir to combine.

 

5. To serve, divide rocket leaves between serving plates and top with

barbequed ingredients. Drizzle with dressing and sprinkle with

macadamia nuts.

 

 

Serves 6.