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Chef's Tofu Salad Veg
CD MC
50mins
Serves 4 Cold Vegetarian Vegetables Nuts Main Course Healthy Eating Dairy Free Eggless
Ingredients:
8 Medium sized
Potatoes
150g/5oz
Marinated Tofu
Flour to coat
3 tbsp Vegetable
Oil
2 Red Capsicum
(Sweet Peppers), thinly sliced
1 x 200g/7oz
Artichoke Hearts, cut into
225g/8oz Frozen
Green Beans
100g/4oz Sun
Dried Tomatoes in Oil
75g/7oz Pitted
Black Olives
Lettuce Leaves
2 Avocados
50g/2oz Mixed
Nuts/seeds e.g.
Walnuts, Sunflower seeds, Pine Nuts,
Vinaigrette
Dressing to serve
Instructions
1. Peel the potatoes, cut into chunks and place in a large pan of salted
water. Bring
2. Meanwhile, slice the tofu and roll in the flour to coat. Heat the oil in a large frying pan, add the coated tofu slices and shallow fry for about 5 minutes, turning once, until golden brown.
3. Remove the potatoes from the pan with a slotted spoon and set aside to
cool.
4. Cut the cooled potatoes
into dice.
5. Chop the tomatoes and olives and place in a large mixing bowl. Add the
cooled
6. To
serve - arrange
the lettuce leaves over the base of four plates. Peel and slice the
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