Marinated mushroom and tofu salad

4
3
3
SmartPoints value per serving
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

mushrooms

4 whole, portobello, thinly sliced

olive oil

1 tbs

garlic

1 clove(s), crushed

lime juice

2 tbs

fresh coriander

cup(s), finely chopped, plus extra sprigs to garnish

tofu, firm

350 g, cut into 3cm pieces

orange rind

1 tsp, finely grated

orange juice, pulp free

2 tbs

wholegrain mustard

1 tbs

baby spinach leaves

120 g

fennel bulb(s)

1 small, thinly sliced, fronds reserved

orange(s)

1 medium, segmented

pine nuts

1 tbs, toasted

oil spray

1 x 3 second spray(s)

Instructions

  1. Place mushrooms, oil, garlic, lime juice and chopped coriander in a large bowl. Season with salt and pepper and toss to coat. Set aside for 10 minutes to marinate.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook tofu, turning carefully, for 2–3 minutes each side or until golden.
  3. Place orange rind, orange juice and mustard in a small bowl. Season with salt and pepper and stir dressing to combine.
  4. Combine spinach, sliced fennel, mushroom mixture, tofu and orange segments in a large bowl. Drizzle with dressing and sprinkle with extra coriander, reserved fennel fronds and pine nuts to serve.

Notes

SERVING SUGGESTION: Dark rye bread(contain gluten). TIPS: You may only need 1 orange for this recipe. First, grate the orange, then cut off the rind and pith. Holding the orange over a bowl to catch any juice, cut the segments from between the membranes. Add it: 120g goat’s cheese (crumbled)(contain dairy) in Step 4. Swap it: Pine nuts for 1 tbs baby capers (rinsed, drained).

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