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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



   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 chunks

   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




1. Peel the potatoes, cut into chunks and place in a large pan of salted water. Bring to the boil, reduce the heat and simmer for 15 minutes or until just tender.


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 diced potatoes,  peppers, artichoke chunks and green beans and mix well.


6.  To serve - arrange the lettuce leaves over the base of four plates. Peel and slice the avocados, and arrange on the lettuce leaves, then top with the artichoke mixture.  Arrange the tofu on top and sprinkle with the nuts and seeds. Serve with a vinaigrette.





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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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