Carrot & Crispy Tofu Salad
Carrot and Crispy Tofu Salad is a delicious Japanese-inspired recipe that's perfect as a main or a side. Packed full of crunchy veg and crispy tofu, this delicious salad is sure to be a family favourite.
Ingredients
- 200 grams firm tofu
- 3 large carrots, peeled and cut lengthways
- 1 red onion, cut into wedges
- 1 teaspoons paprika
- 390 grams lentils, drained
- 2 cups baby spinach leaves
- 1/2 cup coriander leaves
- 2 tablespoons peanut butter
- 1 tablespoons ginger, grated
- 1/4 cup soy sauce or tamari
- 2 tablespoons sweet chilli sauce
- 2 teaspoons fish sauce
- 1 tablespoons olive oil
- 1 tablespoons oil
- 1/2 teaspoons salt
- 200 grams firm tofu
- 3 large carrots, peeled and cut lengthways
- 1 red onion, cut into wedges
- 1 teaspoons paprika
- 390 grams lentils, drained
- 2 cups baby spinach leaves
- 1/2 cup coriander leaves
- 2 tablespoons peanut butter
- 1 tablespoons ginger, grated
- 1/4 cup soy sauce or tamari
- 2 tablespoons sweet chilli sauce
- 2 teaspoons fish sauce
- 1 tablespoons olive oil
- 1 tablespoons oil
- 1/2 teaspoons salt
- Step 1 of 9Preheat the oven to 180°C (160°C fan-forced).
- Step 2 of 9For the marinade, combine the ginger, soy sauce, sweet chilli, oil and fish sauce in a bowl.
- Step 3 of 9Pat the tofu dry then cut into 1.5cm cubes and coat in the marinade.
- Step 4 of 9On a large baking tray, place the carrots, red onion, and sprinkle with paprika, and salt then drizzle with oil and combine.
- Step 5 of 9Place into the oven for 10 minutes. Toss through the lentils.
- Step 6 of 9Remove the tofu from the marinade leaving most of the liquid behind and sprinkle over the carrots and lentils cooking for a further 20 minutes until lightly browned and the carrots are cooked through.
- Step 7 of 9Stir the peanut butter through the remaining marinade to become the dressing.
- Step 8 of 9Remove the vegetables from the oven. Add the spinach leaves, coriander and remaining marinade, combining gently.
- Step 9 of 9Serve on a large platter.
Method
- Step 1 of 9Preheat the oven to 180°C (160°C fan-forced).
- Step 2 of 9For the marinade, combine the ginger, soy sauce, sweet chilli, oil and fish sauce in a bowl.
- Step 3 of 9Pat the tofu dry then cut into 1.5cm cubes and coat in the marinade.
- Step 4 of 9On a large baking tray, place the carrots, red onion, and sprinkle with paprika, and salt then drizzle with oil and combine.
- Step 5 of 9Place into the oven for 10 minutes. Toss through the lentils.
- Step 6 of 9Remove the tofu from the marinade leaving most of the liquid behind and sprinkle over the carrots and lentils cooking for a further 20 minutes until lightly browned and the carrots are cooked through.
- Step 7 of 9Stir the peanut butter through the remaining marinade to become the dressing.
- Step 8 of 9Remove the vegetables from the oven. Add the spinach leaves, coriander and remaining marinade, combining gently.
- Step 9 of 9Serve on a large platter.
Nutrition per serving
1305 Kilojoules
Protein16 grams
Fat16 grams
Carbs23 grams
Sugars14 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 9Preheat the oven to 180°C (160°C fan-forced).
- Step 2 of 9For the marinade, combine the ginger, soy sauce, sweet chilli, oil and fish sauce in a bowl.
- Step 3 of 9Pat the tofu dry then cut into 1.5cm cubes and coat in the marinade.
- Step 4 of 9On a large baking tray, place the carrots, red onion, and sprinkle with paprika, and salt then drizzle with oil and combine.
- Step 5 of 9Place into the oven for 10 minutes. Toss through the lentils.
- Step 6 of 9Remove the tofu from the marinade leaving most of the liquid behind and sprinkle over the carrots and lentils cooking for a further 20 minutes until lightly browned and the carrots are cooked through.
- Step 7 of 9Stir the peanut butter through the remaining marinade to become the dressing.
- Step 8 of 9Remove the vegetables from the oven. Add the spinach leaves, coriander and remaining marinade, combining gently.
- Step 9 of 9Serve on a large platter.