A dreamy combination of carrot pickle salad, dotted with bell pepper, plump edamame beans & fresh greens, plus spicy slabs of NOMU One For All Rub-spiced tofu cooked in maple-flavoured syrup, fresh chilli & garlic. Oven roasted potato wedges complete the meal.
Serving guide
Choose your portion size.
Potato WEDGES
Boil the kettle. Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TASTY TOFU
Drain the tofu and slice into 2cm thick slabs. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan and season. Add the NOMU rub, the grated Garlic, the chopped Chilli (to taste), and the maple syrup. Allow the syrup to bubble, 1-2 minutes. Remove from the heat and toss through the crispy tofu. Set aside.
PLUMP BEANS
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
NUTTY YOGHURT
In a bowl, combine the macadamia nut yoghurt. Loosen with a splash of water in 5ml increments until drizzling consistency. Season and set aside.
SALAD TIME
In a bowl, combine the diced pepper, the carrot pickle, the shredded leaves, the plumped beans, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the carrot salad. Top with the Chilli tofu & side with the crispy wedges. Drizzle over the macadamia nut yoghurt and sprinkle over the salad sprinkle mix.
Potato WEDGES
Boil the kettle. Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TASTY TOFU
Drain the tofu and slice into 2cm thick slabs. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan and season. Add the NOMU rub, the grated Garlic, the chopped Chilli (to taste), and the maple syrup. Allow the syrup to bubble, 1-2 minutes. Remove from the heat and toss through the crispy tofu. Set aside.
PLUMP BEANS
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
NUTTY YOGHURT
In a bowl, combine the macadamia nut yoghurt. Loosen with a splash of water in 5ml increments until drizzling consistency. Season and set aside.
SALAD TIME
In a bowl, combine the diced pepper, the carrot pickle, the shredded leaves, the plumped beans, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the carrot salad. Top with the Chilli tofu & side with the crispy wedges. Drizzle over the macadamia nut yoghurt and sprinkle over the salad sprinkle mix.
Potato WEDGES
Boil the kettle. Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
TASTY TOFU
Drain the tofu and slice into 2cm thick slabs. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan and season. Add the NOMU rub, the grated Garlic, the chopped Chilli (to taste), and the maple syrup. Allow the syrup to bubble, 1-2 minutes. Remove from the heat and toss through the crispy tofu. Set aside.
PLUMP BEANS
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
NUTTY YOGHURT
In a bowl, combine the macadamia nut yoghurt. Loosen with a splash of water in 5ml increments until drizzling consistency. Season and set aside.
SALAD TIME
In a bowl, combine the diced pepper, the carrot pickle, the shredded leaves, the plumped beans, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the carrot salad. Top with the Chilli tofu & side with the crispy wedges. Drizzle over the macadamia nut yoghurt and sprinkle over the salad sprinkle mix.
Potato WEDGES
Boil the kettle. Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
TASTY TOFU
Drain the tofu and slice into 2cm thick slabs. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan and season. Add the NOMU rub, the grated Garlic, the chopped Chilli (to taste), and the maple syrup. Allow the syrup to bubble, 1-2 minutes. Remove from the heat and toss through the crispy tofu. Set aside.
PLUMP BEANS
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
NUTTY YOGHURT
In a bowl, combine the macadamia nut yoghurt. Loosen with a splash of water in 5ml increments until drizzling consistency. Season and set aside.
SALAD TIME
In a bowl, combine the diced pepper, the carrot pickle, the shredded leaves, the plumped beans, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the carrot salad. Top with the Chilli tofu & side with the crispy wedges. Drizzle over the macadamia nut yoghurt and sprinkle over the salad sprinkle mix.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R153.89
for 4 servings · R38.47 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Maple-flavoured Syrup needs 80 mlMaple Flavoured Syrup 500 g R49.99 · whole pack (size can't be divided)R49.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Edamame Beans needs 160 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 32% of packR28.80
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Salad Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
Not in the Woolies basket — source these elsewhere:
- Old Stone Mill Salad Sprinkle Spice
- Buttanut Macadamia Nut Yoghurt
- Carrot Pickle
- NOMU One For All Rub
- Non-GMO Tofu
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sweet & Spicy Tofu Feast?
The preparation time for Sweet & Spicy Tofu Feast with potato wedges is between 20 and 40 minutes.
What is the total time required to make Sweet & Spicy Tofu Feast with potato wedges?
The total time required to make Sweet & Spicy Tofu Feast with potato wedges is between 30 and 50 minutes.
How many servings does Sweet & Spicy Tofu Feast provide?
4 servings
What are the main ingredients in Sweet & Spicy Tofu Feast?
Bell Pepper, Buttanut Macadamia Nut Yoghurt, Carrot Pickle, Chilli, Edamame Beans, Garlic, Maple-flavoured Syrup, NOMU One For All Rub, Non-GMO Tofu, Old Stone Mill Salad Sprinkle Spice, Potato, Salad Leaves
What is the nutritional information of Sweet & Spicy Tofu Feast?
Calories: 579, Carbs: 87 grams, Fat: grams, Protein: 23.5 grams, Sugar: 31.2 grams, Salt: 1553 grams
How do I prepare Sweet & Spicy Tofu Feast?
NUTTY YOGHURT: In a bowl, combine the macadamia nut yoghurt. Loosen with a splash of water in 5ml increments until drizzling consistency. Season and set aside. POTATO WEDGES: Boil the kettle. Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). PLUMP BEANS: Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. TIME TO EAT: Plate up the carrot salad. Top with the chilli tofu & side with the crispy wedges. Drizzle over the macadamia nut yoghurt and sprinkle over the salad sprinkle mix. SALAD TIME: In a bowl, combine the diced pepper, the carrot pickle, the shredded leaves, the plumped beans, a drizzle of olive oil, and seasoning. TASTY TOFU: Drain the tofu and slice into 2cm thick slabs. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan and season. Add the NOMU rub, the grated garlic, the chopped chilli (to taste), and the maple syrup. Allow the syrup to bubble, 1-2 minutes. Remove from the heat and toss through the crispy tofu. Set aside.
What should be prepared from my kitchen to make Sweet & Spicy Tofu Feast?
Bell Pepper, Buttanut Macadamia Nut Yoghurt, Carrot Pickle, Chilli, Edamame Beans, Garlic, Maple-flavoured Syrup, NOMU One For All Rub, Non-GMO Tofu, Old Stone Mill Salad Sprinkle Spice, Potato, Salad Leaves
How many calories does Sweet & Spicy Tofu Feast have?
579 calories
How much fat content does Sweet & Spicy Tofu Feast have?
grams