Marinated mushroom and tofu salad
4 whole, portobello, thinly sliced
1 clove(s), crushed
⅓ cup(s), finely chopped, plus extra sprigs to garnish
silken firm tofu
350 g, cut into 3cm pieces
1 tsp, finely grated
orange juice, pulp free
baby spinach leaves
1 small, thinly sliced, fronds reserved
1 medium, segmented
1 tbs, toasted
1 x 3 second spray(s)
- 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.
- 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.
- Place orange rind, orange juice and mustard in a small bowl. Season with salt and pepper and stir dressing to combine.
- 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.