Charred tofu, corn and asparagus salad

Charred tofu, corn and asparagus salad

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Charred tofu, corn and asparagus salad

The ingredient of Charred tofu, corn and asparagus salad

  1. 2 teaspoons finely grated lemon rind
  2. 1 teaspoon dried oregano leaves
  3. 2 tablespoons fresh lemon juice
  4. 2 teaspoons more virgin olive oil
  5. 300g firm tofu, tired, cut into 1cm-thick slices
  6. 2 large corncobs, husks and silk removed
  7. 2 bunches asparagus, trimmed
  8. 1 tablespoon basil pesto
  9. 100g infant rocket
  10. 250g mixed cherry tomatoes, halved
  11. 2 tablespoons shaved parmesan

The instruction how to make Charred tofu, corn and asparagus salad

  1. Combine the lemon rind, oregano, 1 tbs lemon juice and 1 tsp olive oil in a small bowl. Brush the oregano combination flippantly over the sliced tofu.
  2. Preheat a chargrill pan or barbeque grill over high heat. Lightly spray the tofu, corn and asparagus with oil. Cook the corn for 8 mins, turning, or till gentle. Cook tofu and asparagus for 1-2 minutes each facet or till lightly charred and asparagus is gentle.
  3. Meanwhile, whisk the pesto, ultimate 1 tbs lemon juice and 1 tsp olive oil in a small bowl till blended.
  4. Cut the corn cobs into 1.5cm-thick rounds. Combine the corn, rocket, tomato and asparagus in a bowl. Divide among serving plates or location on a massive platter. Top with the tofu and drizzle with the pesto dressing. Serve sprinkled with parmesan.

Nutritions of Charred tofu, corn and asparagus salad

fatContent: 303.291 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 16 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 18 grams protein
sodiumContent:

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