Fast dofu salad recipe

60 ratings Rate
  • Serves 2
  • 15 mins to prepare and 10 mins to cook
  • 495 calories / serving
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Place all the ingredients for the dressing in a bowl and whisk to combine. Set aside.

Layer the tofu, spinach leaves and bean sprouts, if you like (they give extra crunch), on two serving plates. Cover and place in the fridge to chill

Heat the oven to Gas Mark 6, 200°C, 400°F. Place the red pepper slices on a baking tray, drizzle with olive oil, season to taste and toss to mix well. Roast for 4-5 minutes until browned and softened. Turn off the oven.

Heat a wok over a high heat and add 2tbsp olive oil. Add the red onion and cook for 2-3 minutes until softened, then add the brown sugar and cook until the onion is caramelised. Set aside.

To serve, sprinkle the roasted sweet peppers and onions around the tofu salad on each plate. Pour some of the dressing over the top, sprinkle with dried pumpkin seed mix and cress and serve immediately.

Some products in this recipe are seasonal and so may not be available to buy online all year. 

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  • Ingredients

  • 400g fresh silken dofu (tofu), sliced into 2.5 x 2.5cm (1x1in) chunks
  • 100g baby spinach leaves, shredded
  • 50g bean sprouts, blanched (optional)
  • 1 red pepper, deseeded and sliced
  • 2tbsp olive oil,plus extra for drizzling
  • 1 red onion, sliced
  • 2 pinch of soft light brown sugar
  • ground black pepper
  • pinch purple radish seedling
  • For the dressing

  • 2tbsp olive oil
  • 2tbsp light soy sauce
  • 2tbsp orange juice
  • 2tbsp balsamic vinegar
  • 1 red chilli, deseeded and finely chopped
  • pinch of black pepper
  • 10g pumpkin seeds
  • Energy 2050kj 495kcal 25%
  • Fat 36g 52%
  • Saturates 6g 29%
  • Sugars 16g 18%
  • Salt 2.2g 36%

of the reference intake
Carbohydrate 21g Protein 6.1g Fibre 5.3g


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