Spinach salad with fried spiced tofu
This spicy vegan salad with juicy cherry tomatoes and baby spinach is light and perfect for summer, ready in just twenty minutes
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
dash of sesame oil
2 garlic cloves, chopped
2 handfuls of cherry tomatoes, sliced
½ red chilli, finely chopped
500g firm tofu, thinly sliced
4 tbsp soy sauce
2 tbsp honey
2 tbsp rice wine vinegar
handful of sesame seeds, toasted
4 large handfuls of baby spinach
bunch of spring onions, sliced
Method
Heat some oil add the tomatoes to the pan and fry until they are soft and charred. Set them aside.
Heat the sesame oil and fry the chilli and garlic until the garlic is about to change colour, add the strips of tofu and fry until they are turing golden. Stir in the soy sauce, honey and vinegar. Add the tomatoes back to the pan along with the toasted seeds and stir everything together.
Divide the spinach between four bowls. Spoon the tofu mixture over. Pour the juices from the pan over so it dresses the leaves.
Eat straight away as the spinach will start to wilt.
