SWEET AND SALTY TOFU SALAD

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SWEET AND SALTY TOFU SALAD

Recipe:

Ingredients:

4 medium-sized ripe tomatoes
2 ripe plums or peaches
1 red onion
1 bunch fresh basil
1 orange or yellow pepper
1 lime
250g green beans
50g black olives
750g small-variety white or gold potatoes
2 tsp sumac
2 tsp dried oregano
2 tsp peanut butter
1 pack firm tofu
4 cloves garlic, minced
1 fresh chilli, sliced
1 tsp oil (coconut oil works well)
1 tsp sweet paprika
1 tsp turmeric
1 tbsp red wine vinegar

Instructions:

Heat the oven to 200°C / 400°F / Gas Mark 6.
Drain the tofu, wrap it in kitchen paper to soak up any residual water and slice it into small chunks (no smaller than 1cm).
In a baking dish, mix the minced garlic, chopped chilli, turmeric, paprika, soy sauce, red wine vinegar and a squeeze of the lime juice. Cover and set aside. Add the tofu and mix, carefully, until all the pieces are covered with the marinade.
Line a baking tray with a sheet of parchment paper or foil and slice each potato in half. Arrange the potatoes on the tray, skin-side down. Squeeze over some of the lime juice (this helps the dry seasoning to stick) and then sprinkle on 1tsp each of the sumac and oregano.
Line a second tray with parchment paper or foil and slice two of the tomatoes into eight segments each. Slice one of the plums or peaches into eight segments. Arrange these, skin-side down, on the tray.
Place both trays in the oven, the potatoes on a higher shelf, and cook for 20-25 minutes.
While the potatoes are cooking, cut the remaining tomatoes and plum/peach into bite-size pieces, thinly slice the onion and pepper, and chop up the olives and basil. Combine all of these in a salad bowl with a squeeze of lime and some black pepper.
Cut the green beans into 1-inch pieces and steam or boil for about 5 minutes. Rinse under cold water, drain, and add them to the salad bowl.

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