Fast Carb-Conscious Satay Tofu

Nutrition per serve

Ingredients

• 1bunch coriander
• 40ml vegan mayonnaise
• 10ml sesame oil
• 200g peanut satay tofu
• 1pcs Lebanese cucumber
• 1pcs avocado
• 200g kaleslaw mix
• 50g baby spinach leaves
• 10ml extra virgin olive oil
• 5ml white wine vinegar
• 1pinch pinch of sugar

Method

1. Step 1 — Prep coriander
   Check your avocado is ripe before starting this recipe (to speed up the ripening process, put the avocado in a paper bag and close loosely, then leave on the kitchen bench for a day or two. Add a banana to the bag to make the avocado ripen faster). Coarsely chop the coriander leaves, discarding the stems.
2. Step 2 — Make mayo dressing
   Put the vegan mayonnaise, sesame oil, coriander, 2 tsp extra virgin olive oil, 1 tsp white wine vinegar, 1 tsp water and a pinch of sugar in a large bowl. Season with salt and pepper and whisk to combine.
3. Step 3 — Chargrill tofu
   Heat a chargrill pan over medium-high heat. Cook the tofu for 2 mins each side or until golden and heated through. Transfer to a board.
4. Step 4 — Prep cucumber and avocado
   Meanwhile, thinly slice the cucumber. Slice the avocado and season with salt and pepper.
5. Step 5 — Toss slaw
   Add the kaleslaw mix, spinach and cucumber to the mayo dressing and toss to combine.
6. Step 6 — Get ready to serve
   Halve the tofu into triangles. Divide the slaw, tofu and avocado among bowls to serve.

Allergens

Sulphites, Sesame, Gluten, Peanut, Soy, Wheat