TOFU, AVO & TOMATO SALAD
WITH KIMCHI & TAMARI CRUNCH
(vegan, gluten free)
Full of protein and gut loving fibre, this super simple salad is absolutely delicious and totally satisfying.
INGREDIENTS
1/3 block firm tofu, pressed for at least 30 mins, (we highly recommend the Tofuture press)
Cherry tomatoes, cut in half
1 ripe avocado, chopped
Generous handful of baby spinach leaves, roughly chopped
Tablespoon of kimchi (Vadasz Kimchi makes the perfect tangy instant dressing)
Extra virgin olive oil
Sea salt
Freshly ground black pepper
Fresh lemon wedge
Tamari Crunch CRUM
Single serving
METHOD
Cut pressed tofu into cubes. Add to a pan with a glug of olive oil and season generously with salt & pepper. Fry until golden brown on all sides.
Arrange spinach, tomatoes, avocado, warm crispy tofu and kimchi in a bowl. Dress with extra virgin olive oil and lemon juice. Top with a generous sprinkle of Tamari Crunch and enjoy!