Grilled Tofu and Greens Salad with Whipped Avocado
Grilled Tofu and Greens Salad with Whipped Avocado
Nutritious and delicious, this is great lunch to have mid-week or light dinner for the warmer months. If you aren’t a fan of tofu, toss some large green peeled prawns in a mix of soy, sesame oil and togarashi, and barbecue until just cooked.
Grilled Tofu and Greens Salad with Whipped Avocado
Serves 4 • Prep 15 mins • Cook 10 mins
Key Ingredient
White Soy, Tahini + Yuzu Dressing
Ingredients
200g snap peas, trimmed
200g snow peas, trimmed
200g firm tofu, thickly sliced
2 bunches broccolini, trimmed
2 tbs grapeseed oil
2 spring onions, julienned
Micro mizua, to serve
Whipped Avocado
2 large avocados, coarsely chopped
1 tbs miso paste
1 tbs sesame oil
1 tbs lime juice
1 garlic clove
Finely grated zest of 1 lime
Method
1 For whipped avocado, combine all ingredients in a food processor and process until smooth. Season to taste. Keep refrigerated until ready to serve.
2 Bring a small saucepan of salted water to the boil for the peas. Cook for 1-2 mins until bright green and tender. Drain and refresh in iced water. Drain again, then halve lengthways.
3 Heat a chargrill pan or barbecue to high. Pat the tofu dry with paper towel. Drizzle tofu and broccolini with oil and grill until charred and tender (2 mins each side for tofu and 3-4 mins each side for broccolini). Cut the tofu into triangles.
4 Spread whipped avocado over serving bowls. Arrange broccolini, tofu, snap peas and snow peas on top. Drizzle each bowl with 2 tbs dressing and scatter with spring onion and mizuna to serve.
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