Spring Tofu Salad

Spring Tofu Salad

by

Healthy inspiration for the end of the bank holiday! Make this delicious tofu salad for the family.

READY IN
75 minutes
PREP TIME
60 minutes
COOKING TIME
10 minutes
SERVES
3 Servings

Print Recipe
INGREDIENTS TO GET READY
200 g firm tofu, drained and pressed
3 tbsp clear honey
2 tsp Grey Poupon Dijon Mustard
1 tsp Grey Poupon Wholegrain Mustard
Sea salt and black pepper
FOR THE SALAD
70 g almonds
200 g fresh spinach
3 garlic cloves
Olive oil
1/2 lime zest
PUT IT TOGETHER
1. Mix honey, both mustards and salt.
2. Cut tofu in to small cubes and place in the marinade. Marinate for for at least one hour or overnight.
3. Preheat the oven to 200°C, bake tofu for 10 minutes on each side.
4. While tofu is baking, set the pan over the high heat and add one tablespoon of olive oil.
5. Add the almonds and sliced garlic, fry them gently for around 1 minute and add previously washed spinach.
6. Fry all the ingredients together for around 1 minute, until spinach leaves start to soften.
7. Take the tofu out of the oven and add to the spinach.
8. Toss gently and place on to serving plates.
9. Sprinkle with lime zest.

Recipe Cuisine: French

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