Cajun roasted chickpea tofu salad

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(9)
Main Meals (Dinners)|Vegetarian
2 peopleServes
2
Prep   10 min
Cook   20 min
  • Chickpeas, canned, no added salt, 1 x 400g can(s) (drained), rinse well
  • Olive oil spray, 5 spray(s)
  • Cajun seasoning, 2 teaspoon(s)
  • Firm tofu, 150 g, roughly chopped
  • Broccoli, 200 g, cut into florets
  • Snowpeas, 120 g, topped
  • Cherry tomatoes, 125 g, halved
  • Cucumber, 1 cucumber(s), chopped
  • Baby spinach, 50 g
  • Basil, ½ cup(s)
  • Balsamic vinegar, 1 tablespoon(s)
  • Lemon, 1 lemon(s), or lime, wedges to serve, optional

Method

Preheat oven to 200°C fan forced.

Line a roasting pan with baking paper. Add the chickpeas, spray with oil then sprinkle over 1 teaspoon of the Cajun spice. Roast for 15 minutes.

Meanwhile, spray both sides of the tofu with oil, sprinkle both sides with remaining spice blend. Heat a non-stick frying pan over medium heat. Once hot, add tofu, spray again with oil and cook for 5 minutes, turning until golden all over. Remove to a plate.

Blanch the broccoli and snow peas in boiling water. Drain then refresh in a bowl of iced water. Pat dry with paper towel and place into a bowl. Add tomatoes, cucumber, spinach and basil. Toss gently to combine. Divide between 2 serving plates. Add the tofu and roasted chickpeas. Drizzle with balsamic and squeeze over lemon or lime wedges to serve.

Nutrition facts per serve
Makes 2 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1.5
Bread & Cereals0
Vegetables3.5
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories375
Protein26.8 g
Total fat11.6 g
- Saturated fat1.6 g
Total carbohydrates30.2 g
- Total sugars11.3 g
Fibre22.9 g
Sodium350 mg

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