Charred Broccoli & Tofu Salad
PREP 10 MIN•COOK 15 MIN
DF
EF
GF
NF
VE
V
Number of servings
2
200g broccoli cut into thick slices
2 tsp olive oil
250g firm tofu sliced
2 tsp maple syrup (honey or rice malt syrup)
3⁄4 cup (130g) pre-cooked quinoa cooked according to packet instructions
1⁄2 lemon zested & juiced
1 small red chilli finely chopped
1⁄4 bunch of fresh mint (80g bunch) leaves picked & roughly chopped (optional)
salt & pepper, to taste
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.
Brush tofu with maple syrup and grill alongside broccoli for 2-3 minutes a side until caramelised. Transfer to a plate.
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.
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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