Warm Tofu Salad

clock 15 minutes + 10 minutes bowl Serves 4


  • 400g firm tofu
  • 2 tsp piri piri seasoning
  • 1 large eggplant, cut into wedges
  • 3 large flat mushrooms, stems removed, quartered
  • 1 green capsicum, cut into 2cm pieces
  • 1 small brown onion, cut into thick rings
  • 4 roma tomatoes, cut into wedges lengthways
  • 2 Tbsp olive oil
  • Salt and pepper
  • 130g baby spinach leaves
  • 2 Tbsp red wine vinegar
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  • 1. Cut tofu into 8 equal slices. Pat dry all over with paper towels. Sprinkle tofu with piri piri seasoning.

  • 2. Preheat a BBQ plate over moderately high heat. Toss all vegetables (except spinach) with oil in a large bowl and season to taste.

  • 3. Cook vegetables, turning occasionally, for 5 minutes. Add tofu alongside vegetables and cook, turning, for 5 minutes, or until tofu is browned.

  • 4. Combine vegetables, spinach and vinegar in a large heatproof serving bowl. Toss gently to combine and until spinach wilts slightly.

  • 5. Top salad with tofu. Serve warm.

  • Tip:

  • Pressing tofu between paper towels removes excess moisture. This prevents it going soggy when cooked and gives an extra-crisp coating.


  • • Energy 1272Kj • Protein 18g • Total Fat 15g • Saturated Fat 2g • Carbohydrates 18g • Sugars 17g • Sodium 126mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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