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.
Sweet & Spicy Tofu Feast
Sweet & Spicy Tofu Feast
with potato wedges
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Buttanut Macadamia Nut Yoghurt
- Carrot Pickle
- Edamame Beans
- Fresh Chilli
- Fresh Chillies
- Garlic Clove
- Garlic Cloves
- Maple-flavoured Syrup
- NOMU One For All Rub
- Non-GMO Tofu
- Old Stone Mill Salad Sprinkle Spice
- Potato
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
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 - 200g
Non-GMO Tofu - 110g
NOMU One For All Rub - 5ml
Garlic Cloves - 1
Fresh Chilli - 1
Maple-flavoured Syrup - 20ml
Edamame Beans - 40g
Buttanut Macadamia Nut Yoghurt - 50ml
Bell Pepper - 1
Carrot Pickle - 20ml
Salad Leaves - 40g
Old Stone Mill Salad Sprinkle Spice - 10ml
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 - 400g
Non-GMO Tofu - 220g
NOMU One For All Rub - 10ml
Garlic Clove - 1
Fresh Chilli - 1
Maple-flavoured Syrup - 40ml
Edamame Beans - 80g
Buttanut Macadamia Nut Yoghurt - 100ml
Bell Pepper - 1
Carrot Pickle - 40ml
Salad Leaves - 80g
Old Stone Mill Salad Sprinkle Spice - 20ml
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 - 600g
Non-GMO Tofu - 330g
NOMU One For All Rub - 15ml
Garlic Cloves - 2
Fresh Chillies - 2
Maple-flavoured Syrup - 60ml
Edamame Beans - 120g
Buttanut Macadamia Nut Yoghurt - 150ml
Bell Peppers - 2
Carrot Pickle - 60ml
Salad Leaves - 120g
Old Stone Mill Salad Sprinkle Spice - 30ml
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 - 800g
Non-GMO Tofu - 440g
NOMU One For All Rub - 20ml
Garlic Cloves - 2
Fresh Chillies - 2
Maple-flavoured Syrup - 80ml
Edamame Beans - 160g
Buttanut Macadamia Nut Yoghurt - 200ml
Bell Peppers - 2
Carrot Pickle - 80ml
Salad Leaves - 160g
Old Stone Mill Salad Sprinkle Spice - 40ml
Woolies Products in this dish
