Recipe: Charred tofu, corn and asparagus salad
How to Make:
- Combine the lemon rind, oregano, 1 tbs lemon juice and 1 tsp olive oil in a small bowl. Brush the oregano mixture evenly over the sliced tofu.
- Preheat a chargrill pan or barbecue grill over high heat. Lightly spray the tofu, corn and asparagus with oil. Cook the corn for 8 minutes, turning, or until tender. Cook tofu and asparagus for 1-2 minutes each side or until lightly charred and asparagus is tender.
- Meanwhile, whisk the pesto, remaining 1 tbs lemon juice and 1 tsp olive oil in a small bowl until combined.
- Cut the corn cobs into 1.5cm-thick rounds. Combine the corn, rocket, tomato and asparagus in a bowl. Divide among serving plates or place on a large platter. Top with the tofu and drizzle with the pesto dressing. Serve sprinkled with parmesan.
Time for preparing:
15 min.
Servings:
4
Ingredients:
- 2 teaspoons finely grated lemon rind
- 1 teaspoon dried oregano leaves
- 2 tablespoons fresh lemon juice
- 2 teaspoons extra virgin olive oil
- 300g firm tofu, drained, cut into 1cm-thick slices
- 2 large corncobs, husks and silk removed
- 2 bunches asparagus, trimmed
- 1 tablespoon basil pesto
- 100g baby rocket
- 250g mixed cherry tomatoes, halved
- 2 tablespoons shaved parmesan
Similar Recipes
Spicy grilled pumpkin and tofu salad
Charred tofu, corn and asparagus salad
Charred chipotle tofu with mung bean salsa
Piri piri fish with charred corn salad
Salmon, asparagus and goji berry salad
Charred tofu, corn and asparagus salad
Spicy grilled pumpkin and tofu salad
BBQ asparagus, zucchini and snow pea salad