Name: Chargrilled tofu and capsicum salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 300g piece firm tofu, cut lengthways into 1 cm-thick slices; 1 1/2 medium red capsicum, quartered, deseeded, cut into 1 cm-thick slices; 1 bunch rocket, washed, dried, leaves halved or torn; 1 small radicchio or mignonette lettuce, leaves separated, washed, dried; 1 large celery stick, thinly sliced diagonally; 3 slices soy and linseed bread; 30.00 ml balsamic vinegar; 45.50 gm extra virgin olive oil; 2 garlic cloves, crushed; 8.85 gm Dijon mustard; 1/2 tsp dried oregano leaves; Salt & ground black pepper, to taste

Chargrilled tofu and capsicum salad

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Grilled capsicum and creamy tofu salad - a tasty dish for everyone.

Ingredients:

300g piece firm tofu, cut lengthways into 1 cm-thick slices
1 1/2 medium red capsicum, quartered, deseeded, cut into 1 cm-thick slices
1 bunch rocket, washed, dried, leaves halved or torn
1 small radicchio or mignonette lettuce, leaves separated, washed, dried
1 large celery stick, thinly sliced diagonally
3 slices soy and linseed bread
30.00 ml balsamic vinegar
45.50 gm extra virgin olive oil
2 garlic cloves, crushed
8.85 gm Dijon mustard
1/2 tsp dried oregano leaves
Salt & ground black pepper, to taste

Instructions:

Press the tofu slices with paper towel to remove excess moisture. Set aside.
Combine balsamic vinegar, olive oil, minced garlic, mustard, and oregano in a large shallow glass or ceramic dish. Season generously with salt and pepper, then whisk until well mixed.
Place the tofu and capsicum in the flavorful marinade, ensuring they are well coated. Allow them to marinate for 30 minutes.
Combine the arugula, radicchio, and celery in a spacious serving bowl and leave it aside.
Preheat the chargrill or grill on high heat. Take out the tofu and capsicum from the marinade, keeping the marinade aside. Grill the tofu and capsicum for 4-5 minutes on each side until they are nicely browned and cooked through. Once done, slice the tofu into 1 cm-thick pieces.
Toast the bread slices until they are golden brown and heated through. Next, remove the crusts and cut the bread into small 1 cm cubes.
Gently toss together the tofu, capsicum, toast cubes, and reserved marinade in the salad. Serve right away for maximum freshness.

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