Barbecue tofu salad
INGREDIENTS
300g firm tofu, sliced 1cm thickness
olive oil cooking spray
2 tomatoes, cut into eighths
200g button mushrooms, cut in half
1 bunch asparagus, cut into 5 cm pieces
1 red onion, thickly sliced
150g baby rocket leaves
¼ cup toasted macadamia nuts, halved
1 garlic clove, crushed
2 tablespoons olive oil
1 lemon, juice only
pinch chilli flakes
1 teaspoon mint, chopped
1 teaspoon parsley, chopped
1 teaspoon dill, chopped
METHOD
Pre-heat a barbeque, char-grill hotplate or frypan. Combine garlic, oil, lemon juice and chilli flakes in a large bowl; add tofu.
Spray barbeque with olive oil and place tofu on grill. Place tomatoes, mushrooms, asparagus and onion on the barbeque grill. Cook for 3-5 minutes turning occasionally. Remove ingredients from barbeque.
To make dressing add chopped herbs to remaining olive oil mixture, stir to combine.
To serve, divide rocket leaves between serving plates and top with barbequed ingredients. Drizzle with dressing and sprinkle with macadamia nuts.
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