Roasted Tofu Salad

Ingredients

• 100g firm tofu, cubed
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon Moroccan seasoning
• 1 beetroot, fresh
• 1 large carrot
• 1 Lebanese cucumber
• 2 spring onions
• 200g lettuce mix

Dressing

• Juice of 1 lemon
• 1/2 tablespoon extra-virgin olive oil

Method

1. Preheat oven to 180°C. Line a baking tray with baking paper.
2. In a small bowl, mix tofu, olive oil and Moroccan seasoning together. Place seasoned tofu on the baking tray and cook in the oven for 30 minutes.
3. Meanwhile, peel and grate beetroot and carrot. Chop cucumber into pieces. Finely slice spring onions.
4. In a salad bowl, combine beetroot, carrot, cucumber, spring onion and lettuce.
5. In a small bowl, combine lemon juice and olive oil. Mix well.
6. Toss dressing through salad and top with roasted tofu.

Tip

Try using a julienne peeler or spiraliser instead of a grater. You could also create carrot ribbons by using a vegetable peeler.

Canned diced beetroot can also be used in place of fresh beetroot.