Seared Tofu & Orange-Pea Pod Salad
with Walnuts & Parmesan Cheese
Let's sweeten up your average salad by throwing orange into the mix. With pea pods and walnuts for an added crunch, you'll have the perfect base for tender tofu steaks.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Firm Tofu
(Contains: Soy; May be present: Gluten, Peanuts, Sesame, Wheat.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Pea Pods
1
Orange
1 packet
Walnuts
(Contains: Walnut; May be present: Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Soy.)
1 packet
Mixed Salad Leaves
Utensils
Cooking Steps
• Trim and halve pea pods lengthways. Peel and thinly slice orange into wedges. Roughly chop walnuts. • Pat dry firm tofu (see ingredients) and slice horizontally to get 1 piece per person. Season with salt and pepper.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, until golden, 2 minutes each side.
• In a medium bowl, combine pea pods, orange, mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Divide tofu steaks and orange pea pod salad between plates. • Sprinkle walnuts and Parmesan cheese over salad to serve. Enjoy!
