RASPBERRY, AVOCADO, MANGO AND TOFU SALAD
PREPARATION TIME: 15 MINS COOKING TIME: 5 MINS SERVES 2 (AS A LIGHT
1 tsp extra virgin olive oil
100g firm tofu, patted dry with paper towel, cut into small pieces
1/2 red onion, cut into thin slivers
20g hazelnuts, roasted, chopped (see Cook’s tip)
50g (2 cups) mixed salad leaves 1 mango, flesh removed, sliced or chopped
125g punnet raspberries
1/4 small avocado, halved, chopped
1 Tbsp red wine vinegar
1 tsp wholegrain mustard or gluten-free mustard Freshly ground black pepper
1 Heat the oil in a medium non-stick frying pan over medium-high heat. Add tofu and cook for 3-4 minutes or until golden brown, turning occasionally. Transfer to a plate.
2 Put the onion, hazelnuts, salad leaves and tofu into a bowl and toss to combine. Add mango, raspberries and avocado. Toss gently to combine. 3 Divide salad between shallow serving bowls. Whisk the vinegar, mustard and pepper together. Drizzle over the salad and serve.
To toast hazelnuts, spread out on a baking tray. Roast in an oven preheated to 170°C (fan-forced). Bake for 7-8 minutes, or until lightly toasted. Set aside to cool.