Brocollini, Zucchini & Tumeric Tofu Salad
Recipe type: lunch, dinner
Cuisine: modern australian, vegan
Prep time:
Cook time:
Total time:
- 2 bunches of broccolini
- 2 large zucchinis
- 200gm firm tofu, diced 1cm cubes
- ½ tsp sea salt
- ¼ tsp pepper
- 3 tbs garlic infused olive oil (you will use 3 x 1tbs amounts)
- ¼ cup slithered almonds
- ¼ cup pine nuts
- ½ lemon, juiced
- 1 tbs balsamic glaze
- salt and pepper to taste
- Wash the vegetables, add 1 tbs of the olive oil to a frying pan and on a medium heat cook the zucchini and broccolini, turning regularly.
- Meanwhile, in a small bowl toss the tumeric, salt and pepper until the tofu is coated.
- Then in a smaller second pan add 1 tbs of olive oil and on a medium heat cook the tofu. Set aside in a bowl when outer is slightly crispy.
- Using the same small pan, brown the nuts (this will happen quickly so don't walk away and turn continuously).
- Add the cooked vegetables and tofu to a platter and sprinkle with nuts, lemon juice, balsamic glaze and salt and pepper to taste.
Recipe by Eat Pray Workout at https://eatprayworkout.com/broccolini-zucchini-tumeric-tofu-salad/
3.5.3228