Vegan Teriyaki Tofu Salad
Ingredients (serves 4)
450g Firm Organic Tofu
2 tbsp corn flour
1 packet Celebrate Health Teriyaki Stir Fry Sauce (or your own homemade sauce)
400g Broccoli, chopped
400g sweet potato, chopped into 2cm chunks
6 cups Baby Spinach
2 tbsp sesame seeds
Method
Remove the tofu from its packaging and place it on a plate between a couple of paper towels. Top with a heavy book or mug and leave to press for as a long as possible.
Preheat the oven to 180°C / 356°F fan-forced and line a baking tray with baking paper.
Cut the tofu into bite-sized pieces and add it to a mixing bowl along with the cornflour. Stir gently to combine then place the pieces of tofu on the lined baking tray and bake for 15 minutes.
Meanwhile, steam the sweet potato for 8 minutes. After 8 minutes, add in broccoli and steam for another 4 minutes. Place in the fridge to cool.
Add cooked tofu to a bowl and add in HALF the Teriyaki Sauce and stir to coat. Set aside in the fridge until cool (1 hour).
To serve: Toss together the teriyaki tofu, broccoli, sweet potato and spinach and pour over the remaining Teriyaki Sauce and garnish with sesame seeds.