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Photo of Marinated mushroom and tofu salad by WW

Marinated mushroom and tofu salad

Total Time
15 min
5 min
10 min



4 whole, portobello, thinly sliced

Olive oil

1 tbs


1 clove(s), crushed

Lime juice

2 tbs

Fresh coriander

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


1 small, thinly sliced, fronds reserved


1 medium, segmented

Pine nuts

1 tbs, toasted

Oil spray

1 x 3 second spray(s)


  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.


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).