Charred Broccoli & Tofu Salad

PREP 10 MIN
COOK  15 MIN

DF

EF

GF

NF

VE

V

Number of servings
2
Ingredients

200g broccoli cut into thick slices

2 tsp olive oil

250g firm tofu sliced

2 tsp maple syrup (honey or rice malt syrup)

34 cup (130g) pre-cooked quinoa cooked according to packet instructions

12 lemon zested & juiced

1 small red chilli finely chopped

14 bunch of fresh mint (80g bunch) leaves picked & roughly chopped (optional)

salt & pepper, to taste

Methodbased on 2 servings
1

Heat a non-stick grill pan or barbecue over high heat. Brush broccoli with oil and grill for 8-10 minutes, turning, until tender but still bright green. Transfer to a board and roughly chop and transfer to a bowl.

2

Brush tofu with maple syrup and grill alongside broccoli for 2-3 minutes a side until caramelised. Transfer to a plate.

3

Add quinoa, lemon zest, juice, chilli and mint to bowl of broccoli and toss well. Adjust seasoning, divide between plates and top with tofu to serve.

Nutritional Informationper serving

Energy (kJ)

1288 kJ / 308 cals

Protein

22.4 g

Fat

15.6 g

Sat. Fat

2.1 g

Carbs

14.2 g

Sugar

4.7 g

Fiber

10.3 g

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