BBQ Tofu Salad
- 2 cloves garlic, crushed
- 300g firm tofu, sliced
- olive oil cooking spray
- 6 tomatoes, cut into eighths
- 200g button mushrooms, cut in half
- 1 bunch asparagus, cut into 5 cm pieces
- 1 red onion, thickly sliced
- 150g rocket leaves
- ¼ cup macadamia nuts, toasted
Dressing
- 2 tablespoons olive oil
- 1 lemon, juice only
- ⅓ cup mint, chopped
- ⅓ cup parsley, chopped
- ¼ cup dill, chopped
- Pre-heat a barbeque, char-grill hotplate or frypan. Place garlic in a flat dish. Add tofu and spoon garlic over to coat.
- Spray barbeque with olive oil and place tofu on grill. Place tomatoes, mushrooms, asparagus and onion on the barbeque grill. Cook for 3-5 minutes turning occasionally. Remove ingredients from barbeque.
- To make dressing, place all ingredients in a jar. Shake well.
- To serve, divide rocket leaves between serving plates and top with barbequed ingredients. Drizzle with dressing and sprinkle with macadamia nuts.
Serves 6
Preparation time: 10 minutes
Cooking time: 15 minutes