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 & Cereals||0|
|Healthy Fats & Oils||1|
|Total fat||18.1 g|
|- Saturated fat||2.5 g|
|Total carbohydrates||8.8 g|
|- Total sugars||2.3 g|