Crispy tofu salad & ranch-style dressing
Waitrose and Partners

Crispy tofu salad & ranch-style dressing

Think tofu is boring? This is the dish that will change your mind.

    VeganVegetarianHigh fibre2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins

Ingredients

  • 280g pack The Tofoo Co. Sriracha Tofu, cubed
  • ½ tbsp Vegetable oil
  • 4 tbsp cornflour
  • 2 x 300g pouches Chickpeas, Spinach & Quinoa
  • 1 Essential Red Pepper, roughly chopped
  • 200g Essential Radishes, roughly chopped
  • 250g pack Essential Cherry Tomatoes, roughly chopped
  • 1 pack Essential Little Gem Lettuce, leaves roughly chopped

Dressing

  • 50g vegan mayonnaise
  • 1/2 x 25g pack chives, finely chopped
  • 2 tbsp nonpareille capers, finely chopped

Method

  1. Preheat the oven to 200°C, gas mark 6, and line 1 large (or 2 medium) baking trays with parchment. Put the tofu cubes in a bowl with the oil, cornflour and a pinch of salt; mix together until well combined. Spread out on the tray(s) in one layer; bake for 20-25 minutes, flipping the tofu cubes halfway, until crisp all over.

  2. Meanwhile, in a small bowl, mix together the dressing ingredients with 1 tbsp water. Season with black pepper and add a splash more water if it looks too thick.

  3. When the tofu is almost ready, heat the chickpea pouches according to pack instructions, then mix with the remaining ingredients on a large platter. Season, then top with the tofu and dressing.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,945kJ/ 466kcals

Fat

21g

Saturated Fat

2.4g

Carbohydrates

40g

Sugars

10g

Fibre

15g

Protein

21g

Salt

1.8g