Chilli and soy tofu salad recipe

Name: Chilli and soy tofu salad recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 280 g firm tofu (we used The Tofoo Co.); 1/2 tsp. chilli flakes; 2 tsp. soy sauce; 2 tsp. vegetable oil; 2 courgettes; 400 g tin artichoke hearts, drained, rinsed and halved; 3 tbsp. extra virgin olive oil; 1 tbsp. red wine vinegar; 150 g sugar snap peas, sliced lengthways; small handful mint, leaves picked and finely chopped; 250 g baby spinach, roughly shredded

A light yet satisfying salad. Add some pumpkin or sunflower seeds for extra crunch, if you like.

By Georgie D'Arcy ColesUpdated: 15 May 2023

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This tofu, courgette and artichoke salad is a very cost effective and easy recipe to make for your next midweek meal.

It also doubles as the perfect vegan meal for a sunny day at your next BBQ cook up, or if you just feel like a light and fragrant dish.

We've marinated firm tofu with chilli flakes and soy sauce and baked in the oven until golden and crispy. This hands off approach means you can get on with the rest of the salad which has courgettes, artichoke hearts, snap peas, spinach and mint for a wonderful springtime salad.

Serve with sparkling wine like cava or prosecco.

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Cal/Serv:

241

Ingredients

280 g firm tofu (we used The Tofoo Co.)
1/2 tsp. chilli flakes
2 tsp. soy sauce
2 tsp. vegetable oil
2 courgettes
400 g tin artichoke hearts, drained, rinsed and halved
3 Tbsp. extra virgin olive oil
1 Tbsp. red wine vinegar
150 g sugar snap peas, sliced lengthways
small handful mint, leaves picked and finely chopped
250 g baby spinach, roughly shredded

Directions

1. Step 1Preheat oven to 220°C (200°C fan) mark 7. Dry the tofu with kitchen paper. Cut into 1.5cm pieces and dry again. In a medium bowl, mix the chilli flakes, soy and oil. Add the tofu and toss to combine.
2. Step 2Tip on to a baking tray and cook for 15-20min, turning once, or until lightly golden.
3. Step 3Meanwhile, heat a large griddle pan over high heat. Trim the courgettes and halve to make shorter lengths. Slice each 1/2 lengthways into thin strips. Cook the courgette and artichokes (in batches), for 8-10min, turning occasionally, until charred and tender.
4. Step 4In a large serving bowl, mix the oil, vinegar and some seasoning. Add the griddled veg, sugar snap peas, mint and spinach. Toss to combine and serve.