| | Charred tofu, corn and asparagus salad
Charred tofu, corn and asparagus salad
09 January 2020
Charred tofu, corn and asparagus salad 4.3-5 9
  • Calories: 1269 kj
  • Fat: 16g
  • Carbohydrates: 10g

How to Make:

  1. Combine the lemon rind, oregano, 1 tbs lemon juice and 1 tsp olive oil in a small bowl. Brush the oregano mixture evenly over the sliced tofu.
  2. Preheat a chargrill pan or barbecue grill over high heat. Lightly spray the tofu, corn and asparagus with oil. Cook the corn for 8 minutes, turning, or until tender. Cook tofu and asparagus for 1-2 minutes each side or until lightly charred and asparagus is tender.
  3. Meanwhile, whisk the pesto, remaining 1 tbs lemon juice and 1 tsp olive oil in a small bowl until combined.
  4. Cut the corn cobs into 1.5cm-thick rounds. Combine the corn, rocket, tomato and asparagus in a bowl. Divide among serving plates or place on a large platter. Top with the tofu and drizzle with the pesto dressing. Serve sprinkled with parmesan.
Time for preparing:
15 min.
Servings:
4

Ingredients:

  • 2 teaspoons finely grated lemon rind
  • 1 teaspoon dried oregano leaves
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons extra virgin olive oil
  • 300g firm tofu, drained, cut into 1cm-thick slices
  • 2 large corncobs, husks and silk removed
  • 2 bunches asparagus, trimmed
  • 1 tablespoon basil pesto
  • 100g baby rocket
  • 250g mixed cherry tomatoes, halved
  • 2 tablespoons shaved parmesan
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