#loveyourleftovers. This veggie packed meal is filled with the zesty flavours of the Caribbean. This fresh plant based meal is sure to tickle your tastebuds — ideal for lunch on the go!
140g / remaining tofu, diced 1cm
¼ tsp sesame oil
½ tsp ground coriander
¼ tsp ground turmeric
¼ tsp ground all spice
¼ tsp freshly ground black pepper
Pinch of chilli flakes
Juice of ½ lemon or 1 lime
1 baby cos lettuce, thinly sliced
¼ red onion, finely diced
½ Lebanese cucumber, cut in half lengthways and thinly sliced
¼ capsicum, diced 1cm
2 Tbsp chopped coriander
¼ tsp white wine vinegar
- Prep tofu.
- Make marinade. In a medium bowl, mix all of the marinade ingredients together until smooth. Add tofu and toss to coat.
- Prep & make salad. Add all salad ingredients to a medium bowl with ¼ tsp extra-virgin olive oil.
- Cook tofu. Heat ¼ tsp oil in a medium, non-stick fry-pan. Add tofu to pan (leave any excess marinade in bowl) and cook for 4–5 minutes, stirring often, until golden and cooked through.
- To serve, spoon salad into a bowl and top with tofu.
Nutritional Info (per serve)
Energy (kJ): 973
Energy (Cal): 233
Carbohydrate (g): 11.7
Protein (g): 19.4
Fat (g): 8.0
Saturated Fat (g): 1.7
Sugars (g): 5.7
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