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Charred tofu, corn and asparagus salad

This is my recipe for today from Taste;

INGREDIENTS

  • 2 teaspoons finely grated lemon rind
  • 1 teaspoon dried oregano leaves
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons extra virgin olive oil
  • 300g firm tofu, drained, cut into 1cm-thick slices
  • 2 large corncobs, husks and silk removed
  • 2 bunches asparagus, trimmed
  • 1 tablespoon basil pesto
  • 100g baby rocket
  • 250g mixed cherry tomatoes, halved
  • 2 tablespoons shaved parmesan
  • Select all ingredients

METHOD

Step 1

Combine the lemon rind, oregano, 1 tbs lemon juice and 1 tsp olive oil in a small bowl. Brush the oregano mixture evenly over the sliced tofu.

Step 2

Preheat a chargrill pan or barbecue grill over high heat. Lightly spray the tofu, corn and asparagus with oil. Cook the corn for 8 minutes, turning, or until tender. Cook tofu and asparagus for 1-2 minutes each side or until lightly charred and asparagus is tender.

Step 3

Meanwhile, whisk the pesto, remaining 1 tbs lemon juice and 1 tsp olive oil in a small bowl until combined.

Step 4

Cut the corn cobs into 1.5cm-thick rounds. Combine the corn, rocket, tomato and asparagus in a bowl. Divide among serving plates or place on a large platter. Top with the tofu and drizzle with the pesto dressing. Serve sprinkled with parmesan.

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Margaret

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.