Barbeque Tofu Salad
Pre-heat a barbeque, char-grill hotplate or frypan. Place garlic in a flat dish. Add cubed Marinated Tofu and spoon garlic over to coat.
Spray barbeque with olive oil and place tofu on hotplate. Place tomatoes, mushrooms, asparagus and onion on the barbeque grill. Cook for 3-5 minutes turning occasionally.
To make dressing, place all ingredients in a jar. Shake well.
To serve, divide spinach leaves between serving plates and top with barbequed ingredients. Drizzle with dressing and sprinkle with macadamia nuts.
Ingredients
2 cloves garlic, finely chopped
1 Pack of Bean Supreme Marinated Hoisin & Sesame Tofu, cubed
6 tomatoes, cut into eighths
200g button mushrooms, cut in half
1 bunch asparagus, cut into 5 cm pieces
1 Spanish onion, thickly sliced
150g baby spinach leaves
1/4 cup macadamia nuts, toasted under a grill or on low heat in a fry pan until golden
Dressing
2 tablespoons olive oil
juice of 1 lemon
1/3 cup mint, finely chopped
1/3 cup parsley, finely chopped
1/4 cup dill, finely chopped