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Photo of Warm tofu salad by WW

Warm tofu salad

0
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
1
Difficulty
Easy

Ingredients

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

Eggplant

⅓ medium, cut into 1cm pieces

Brown onion

½ small, finely chopped

Garlic

1 clove(s), crushed

Fresh thyme

1 tsp, 1 sprig

Fresh bay leaf

1 whole, small

Ground chilli

¼ tsp, pinch

Tomato(es)

1 medium, chopped

Instructions

  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.

Notes

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.

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