Signs of the Times Australia / NZ edition — lifestyle, health, relationships, culture, spirituality, people — published since 1886
Barbecued Tofu Salad
- Preparation Time:
5-10 minutes
- Per Serve:
740 kJ (180 cal).
Protein 9 g. Total fat 13 g.
Saturated fat 2 g. Carbohydrate 6 g. Total sugar 5 g. Sodium 20 mg.
Potassium 700 mg. Iron 2.8 mg. Calcium 220 mg.Fibre 4.7 g.
- Cooking Time:
5 minutes
- Serves:
6
Ingredients:
2 cloves garlic, finely chopped
300 g firm tofu, cut in half lengthwise
olive oil cooking spray
6 tomatoes, cut into eighths
200 g button mushrooms, cut in half
1 bunch asparagus, cut into 5 cm pieces
1 Spanish onion, thickly sliced
150 g baby spinach leaves
1⁄4 cup macadamia nuts, toasted under grill or low-heat frypan until light golden colour
dressing
2 tablespoons olive oil
juice of 1 lemon
1⁄3 cup mint, chopped
1⁄3 cup parsley, chopped
1⁄4 cup dill, chopped
Instructions:
1. Pre-heat a barbecue or char-grill hotplate (Health Grill).
2. Place garlic in a flat dish. Add tofu and spoon garlic over to coat.
3. Spray barbecue with olive oil and place tofu on hotplate. Place tomatoes, mushrooms, asparagus and onion on the barbecue grill. Cook for 3-5 minutes, turning occasionally.
4. Remove tofu and cut into bite-size pieces.
5. To make dressing, place all ingredients in a jar. Shake well.
6. To serve, divide spinach leaves between serving plates and top with barbecued ingredients. Drizzle with dressing and sprinkle with macadamia nuts. Note: You may also like to cook the tofu in a non-stick frypan. The vegetables may also be cooked under a grill if a barbecue grill is not available.
For further information on healthy eating, please contact Sanitarium Nutrition Service
Australia:
Locked Bag 7,
Central Coast Mail Centre, NSW 2252
Phone: 1800 673 392
New Zealand:
Private Bag 92127,
Auckland, New Zealand
Phone: 0800 100 257
