Crunchy Aussie Balsamic Tofu Salad

This delicious healthy vegan salad is packed in nutrients! It’s packed with veggies, protein, flavour and of course - crunch!! The added crunchy combo which contains sprouted mungbeans, chickpeas and lentils, adds the best texture to this salad!

Prep Time: 10 min 

Cooking Time: 10 min 

Serves: 1 

INGREDIENTS:

Crispy Balsamic Tofu: 

• 100g firm organic tofu 

• 1 tbsp balsamic vinegar 

• ½ tbsp coconut aminos 

• 1 teaspoon coconut sugar 

• 2 tbsp tapioca flour 

• 1 teaspoon olive oil 

For The Salad: 

• 1 ½ cups butterleaf lettuce 

• 5 cherry tomatoes - diced 

• ⅓ cup diced cucumber 

• ¼ avocado - diced 

• ½ nectarine - sliced 

• ¼ cup diced red onion 

• 3 tablespoons Aussie Sprout Crunchy Combo 

• 2 teaspoons lime juice 

• 1 tablespoon balsamic glaze 

INSTRUCTIONS​:

1. Begin by preparing the marinade for the tofu. In a small shallow bowl combine the balsamic vinegar, coconut aminos and coconut sugar together. In a separate shallow bowl add the tapioca flour.  

2. Dice the tofu and coat in the tapioca flour, and then dip and coat in the marinade. Continue until all tofu is coated. 

3. Heat oil in a large frying pan over medium heat and add marinated diced tofu. Bake for around 5 minutes per side, or until tofu is crispy and golden brown. 

4. Prepare your salad. Add butter leaf lettuce, diced cherry tomatoes, diced cucumber, diced avocado, sliced nectarine and red onion into your serving bowl. MIx well together.  

5. Top with Crunchy Combo, add balsamic tofu and drizzle with lime juice and balsamic glaze. 

6. Mix well, serve and enjoy!