Marinated mushroom and tofu salad
3
Points®
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
⅓ cup(s), finely chopped, plus extra sprigs to garnish
Silken tofu
350 g, firm variety, cut into 3cm pieces
Orange rind
1 tsp, finely grated
No added sugar orange juice
2 tbs
Whole grain mustard
1 tbs
Baby spinach
120 g
Fennel
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.