Barbecue tofu & vegetable salad with a balsamic dressing
Particularities
- Serves1 Portion
- Prep time15 min
- Cook time8 min
- Timeout2 h
- FreezingFreezes well
Ingredients
Salade
- 2 1 cm thick slices of regular firm tofu
- 1 cup of sliced Chinese cabbage
- 1 carrot, julienned
- 1 Lebanese cucumber, sliced
- Half an avocado, diced
- 2 tablespoons of fresh cilantro, chopped
- 2 tablespoons of roasted soy beans
Vinaigrette
- 3 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
- 2 teaspoons of Dijon mustard
Marinade
- 2 tablespoons of barbecue sauce, store-bought or homemade
- 1 tablespoon of balsamic vinegar
Steps
- Mix all the marinade ingredients in a bowl. Then baste the tofu slices with it, and refrigerate for 2 hours or overnight.
- Grill the tofu on the barbecue or in a non-stick pan for 2 to 3 minutes on each side. Set aside.
- Combine all the salad ingredients in a bowl, except for the tofu slices, then set aside.
- Mix all the vinaigrette ingredients in a small bowl and then pour onto the salad. Mix the salad well then serve with the tofu slices.
Recipe published on August 19, 2018
