Winter Citrus Salad
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 6 oz firm tofu
- drizzle of olive oil
- 1 navel oranges
- 1 ruby red grapefruit
- 2 large handfuls curly kale
- 1 fennel bulbs
- 2 large stalks basil
- 2 large sprigs mint leaves
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Preparation
Step 1
Preheat your oven to 160°C fan / 180°C.
Step 2
Place the tofu on a baking tray and lightly drizzle with olive oil, coating to make sure all the surface area is covered. Place in the preheated oven and bake for 15 - 20 minutes, or until golden brown and crispy. Timing will depend on your oven.
Step 3
While the tofu is baking make the salad dressing. In a small bowl whisk together the olive oil, mustard, cider vinegar, maple syrup and reserved orange and grapefruit juice until glossy.
Step 4
Place the kale in a medium bowl, roughly tear it into smaller pieces and pour over the dressing. Massage well until the kale has darkened in colour and reduced in size. Add salt to taste.
Step 5
When the tofu is ready you can plate up your salads. Assemble the kale, fennel, grapefruit and orange on your serving plates, and top with your freshly baked tofu. Garnish with fresh mint, basil, sprinkle over some mixed seeds and a drizzle of tahini if desired.
Step 6
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