Sautéed Tofu Salad

With a sunflower/cashew nut dressing

Serves 4-6 | Prep 10 min | Cooking 15 min – half recipes works well too

What you need:

For the Salad

• 1 pack Green Guru tofu, plain

• 4 good handfuls of butter lettuce

• ¾ of a medium cucumber

• 1 C cherry tomatoes

• 24 Calamata olives or other

• 1 pack broccoli spears

• 2 tsp vegetable stock powder

• 2 Tbls fresh lemon

• 2 Tbls olive oil

• Salt to taste

• 1 ½ Tbls cooking oil

For the Dressing

• 1/3 C cashew nuts

• 1/3 C sunflower seeds

• 1/3 C water plus

• 1 ½ Tbls lemon juice

• 1 ½ tsp soy sauce

Do the following:

Make the Dressing

1. Place the sunflower seeds and cashew nuts in a small pot with 2 cups of water, bring to the boil and simmer for 15min.

2. Discard the water and place the nuts and seeds in a blender with 1/3 C of cold water, the lemon and the soy sauce.

3. Blend thoroughly, stop, scrape down, repeat and add more water if too thick.

Sauté the Tofu

1. Cut a block of Green Guru tofu into long rectangular blocks

2. Add cooking oil to a hot pan (on medium to high) and add the tofu blocks.

3. Using a fork or tongs, brown the tofu on 3 to 4 sides.

4. Add the vegetable stock powder, toss and immediate remove from heat (you don’t want to burn the veggie powder).

Make the Salad

1. Steam the broccoli spears for 8 min and then cool them by placing them under cold running water.

2. In a large salad bowl, place the butter lettuce; season it with 2 pinches of salt, mix.

3. Cut the cucumber long ways in half and slice them thinly into half-moon shapes.

4. Cut the cherry tomatoes in half across the middle.

5. Place the cucumbers on the lettuce, followed by the tomatoes, olives, broccoli and the sautéed tofu.

6. Add the lemon, olive oil, salt and artistically, spoon, drizzle or flick the sunflower/cashew nut dressing over the top. Then serve.

Take note:

• Tofu sautéed in this manner, with vegetable stock powder, is delicious and can be used in any salad, in a wrap, or as a side with a dip.

• This sunflower/cashew nut dressing is a good one to keep in the fridge; so triple the recipe and try it on everything. You’ll love it and best of all, its super healthy too.