Braised Tofu & Citrus Salad

A light yet high protein salad made with citrus, almond and tofu

Image of Marigold Braised Tofu Avocado Salad dish

SERVES COOKS IN DIFFICULTY ALLERGIES

2

20 Minutes

Easy Peasy

Dairy & Gluten Free

Vegan

Contains Soy & Nuts

CHEF'S COMMENTS

This is a great winter salad to brighten up those grey days since citrus is really at its finest in winter. If you have a chance to check out your local farmers market, choosing a really fresh head of lettuce makes such a taste difference. I call this one a salad meal as it has everything to satisfy your taste buds and hunger - this one will keep you going!

Ingredients

  • 1 225g can Marigold Braised Tofu
  • 1/3 head of lettuce (approx 250g)
  • 1/2 orange
  • 4 radishes
  • 20g flakes almonds
  • 1/2 avocado
  • 1/2 Lemon, juiced

Method

  1. Wash and dry the lettuce, then tear in to pieces with your hands. (Top tip: never cut lettuce with a knife as it will brown.)
  2. Drain the braised tofu and cut the tofu into bite-sized pieces. (If you like the marinade, put it to one side as an alternative dressing.)
  3. Cut the orange into slices (cut the top & bottom off and then slice down the sides with a sharp knife), then flip it on its side and slice in to rounds of flesh.
  4. Pickle the radishes by adding them to a small cup of 100 ml water, a few pinches of sea salt, and the juice of ½ lemon. Let them sit for 5 minutes and they will turn a lovely pink color! Then slice.
  5. Slice the avocado and squeeze a little lemon on it to prevent browning
  6. Split the components of the salad onto two plates, starting with the lettuce. Then, dress and serve salad.