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Photo of Warm tofu salad by WW

Warm tofu salad

0 - 2
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min


Fresh lemon rind

1 tsp, finely grated

Dried herbs

½ tsp, mixed variety

Soy sauce

1 tsp

Firm tofu

100 g, cut into 2cm pieces

Red capsicum

½ small, cut into 1cm pieces


medium, cut into 1cm pieces

Brown onion

½ small, finely chopped


1 clove(s), crushed

Fresh thyme

1 tsp, 1 sprig

Fresh bay leaf

1 whole, small

Ground chilli

¼ tsp, pinch


1 medium, chopped


  1. Combine rind, herbs, soy sauce and a pinch of pepper in a small bowl. Add tofu and toss to coat. Cover and place in fridge to marinate for 4 hours or overnight.
  2. Place capsicum, zucchini, eggplant, onion, garlic, thyme, bay leaf and chilli in a microwave steamer. Season with salt, pepper. Toss to combine. Close steamer and microwave on High (100%) for 6 minutes.
  3. Stir through tomato. Place tofu on top of vegetables and drizzle over any remaining marinade. Close steamer and microwave on High (100%) for 2 minutes. Serve vegetable mixture topped with tofu.


SERVING SUGGESTION: Add 1 tablespoon torn fresh basil to serve. TIPS: You can use the oven instead of a microwave. Preheat oven to 180˚C and bake for 35 minutes in Step 2 and 5 minutes in Step 3.