Tofu and roasted vege salad

Serves: 1

Time to make: 30 mins

Ingredients

More weights & measures

1 carrot, cut in 2cm chunks

1 potato, unpeeled, cut in 2cm chunks

100g firm tofu, cut in 2cm chunks

1 teaspoon sesame oil

1 portion Hearty green salad

1 portion Chilli and orange dressing

1 tablespoon sunflower seeds, toasted

Instructions

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1 Preheat oven to 200°C. Microwave carrot and potato, covered, for 4 minutes. Remove and place on an oven tray, sprayed with a little oil. Bake for 25 minutes or until soft and golden. Remove and set aside to cool. Note: this step can be done in advance.

2 Meanwhile, pan-fry tofu over a medium heat, turning, until golden on all sides. Remove and set aside.

3 In a serving bowl combine roasted vegetables, Chunky green salad, Chilli and orange dressing. Mix well then serve salad topped with tofu and sprinkled with sunflower seeds.

Variations

Make it gluten free: Check paprika in dressing is gluten free.

Click here for other examples of delicious salads made using our mix and match formula. Multiply quantities by as many people as you have to feed!

Nutrition Info (per serve)

Calories 466 cal

Kilojoules 1950 kJ

Protein 24 g

Total fat 24 g

Saturated fat 4 g

Carbohydrates 35 g

Sugar 12 g

Dietary fibre 11 g

Sodium 50 mg

Calcium 340 mg

Iron 8.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.