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–+ servings

Fig salad with smokey tofu

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients
  

For the marinaded tofu

  • 3 tbsp Chinkiang vinegar Substitute sherry or balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tbsp coconut aminos substitute soy sauce
  • 1 tsp hot smoked paprika
  • 1 block tofu Use smoked tofu if you have it

For the salad

  • 1 packet rocket
  • 5 fresh figs
  • ½ Red onion
  • 1 tbsp pine nuts
  • Balsamic reduction to taste, to drizzle

Instructions
 

  • Preheat oven to 190°C/375°F.
  • Tear the tofu into rustic pieces. You can, of course, dice it, but I think the tearing it looks more interesting, and the marinade sticks well to the rough surfaces. Add the tofu to a baking tray
  • Mix the marinade (vinegar, maple syrup, coconut aminos and smoked paprika) in a small bowl. Our the marinade over the tofu, and toss to coat. If you have time, you can leave this to marinade. It is not essential.
  • Bake the tofu for 20-30 minutes, tossing once or twice.
  • Meantime, finely slice the red onion. Prepare the figs. You can simply halve them, but I like to open them by cutting a cross in the top of each, and gently pressing the bottom to open the fig.
  • When the tofu is done, remove it from the oven and let it cool slightly. Arrange the greens and sliced onion on a platter. Add the figs, and place the tofu between the figs. Sprinkle the pine nuts over the salad, and finally give a drizzle of balsamic reduction

Nutrition

Serving: 0.5recipeCalories: 200kcalCarbohydrates: 17.8gProtein: 14gFat: 8.3g
Servings 2 people
Calories 200
Keyword plant based, tofu
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