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All recipes are deliciously vegan.

Leafy Salad with Smoked Tofu Bites and Greek-style Cheese

gluten free
wheat free
quick meals, fast feeds
2 spoon difficulty rating

15-20 minutes

Serves: 2-4

Leafy Salad with Smoked Tofu Bites and Greek-style Cheese

If you haven't tried smoked tofu before, this is a good place to start.

Adapted with thanks from Rose Elliot's recipe, as demonstrated by her at a Viva! Incredible Veggie Show.

Ingredients: 

  • 120g/generous 4oz vegan cheese, preferably a Greek/feta-style type, eg Sheese, VBites, Sainsbury's or Tesco
  • 1-2 tbsp chopped fresh dill
  • 1 tbsp olive oil
  • Oil spray
  • 115g/4oz smoked tofu cut into thin slices (about half a pack) - use Taifun if you can get it, available from larger branches of Waitrose or health food shops
  • 500g baby leaf spinach
  • Salt and freshly ground black pepper 
  • Dressing
  • 1 garlic clove, crushed
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp mustard

 

Method: 

1. Cube the vegan cheese into small pieces and toss it in the tablespoon of olive oil and fresh dill. Set aside.

2. Make the dressing - whisk the garlic, oil, vinegar and mustard in a deep salad bowl with some salt and pepper.

3. Heat a non-stick frying pan and add the oil spray. Fry the smoked tofu slices for a couple of minutes until they begin to crisp up a little.

4. Put the baby spinach on top. It will seem like a lot, but turn off the heat, add the dressing and toss well.

5. With scissors, snip the tofu rashers into smaller pieces and add to the wok, along with the cubes of vegan cheese.

6. Transfer to a large salad bowl and toss gently until everything is well mixed. Serve immediately.

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