Paprika tofu and chimichurri vegetables

Main Meals (Dinners)|Vegetarian
Prep   20 min
Cook   10 min
  • Firm tofu, 680 g, sliced
  • Paprika, smoked or sweet, 2 tablespoon(s)
  • Mushrooms, 500 g, button
  • Olive oil spray, 1 spray(s)
  • Frozen Broad Beans, 300 g, shelled, thawed and peeled
  • Baby spinach, 4 cup(s), e.g baby leaves and beetroot salad mix
  • Lebanese cucumber, 2 cucumber(s), sliced
  • Parsley, ½ cup(s)
  • Coriander, ½ cup(s), leaves
  • Oregano, ¼ cup(s), leaves
  • Red wine vinegar, ⅓ 250ml cup(s), 80ml
  • Olive oil, extra virgin, 1 tablespoon(s)
  • Garlic, 1 clove(s), roughly chopped


To make the chimichurri, place the parsley, coriander, oregano, vinegar, olive oil and garlic in a small food processor and blend until smooth. Season with freshly ground black pepper, then transfer to a large heatproof bowl.

Preheat a large chargrill pan over high heat. Toss the tofu in the paprika, coating it evenly on all sides. Lightly spray the tofu and mushrooms with olive oil. Working in two batches, add to the chargrill pan and cook, turning occasionally, for 5 minutes or until cooked and golden.Add to the chimichurri in the bowl and toss well to combine.

Add the broad beans, salad mix and cucumber to the tofu mixture and gently toss to combine. Serve warm.

TIPS: You can buy prepacked baby leaves and beetroot salad mix at large supermarkets.

Nutrition facts per serve
Makes 4 serves

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

Meat & Protein 1.5
Bread & Cereals0
Healthy Fats & Oils1
Protein31.3 g
Total fat18.1 g
- Saturated fat2.5 g
Total carbohydrates8.8 g
- Total sugars2.3 g
Fibre14.1 g
Sodium99 mg