Tofu pomegranate salad

ingredients per person

  • 2 handfuls lambs leaf lettuce

  • 200g taifun firm tofu

  • 1 tablespoon tamari

  • 1/4 pomegranate

  • 2 teaspoons extra virgin olive oil

  • 1/2 a garlic clove

  • 1 teaspoon lemon juice

 

 

  • preheat the oven to 220c

  • press the water out of the tofu using a tea towel wrapped around it and press down with your hands flat on the top

  • cut the tofu into chunks

  • put the tofu and tamari into a tupaware box and rotate until all the tofu is covered

  • spread it on an oven tray and bake whilst you prepare the rest of the salad

  • put the lambs leaf into a bowl

  • take the seeds from the pomegranate and scatter over the lettuce

  • for the dressing you have a choice of how garlicky to make it. for a very garlicky dressing puree the garlic, for less finely chop it, for even less just crush the clove slightly with the flat of your knife

  • add the garlic to the oil and lemon juice. add some salt to taste

  • the tofu should be baked, a little firm with crispy edges. remove it from the pan using a spatula so you don't loose any of the crispy sides

  • put the tofu on top of the salad

  • add the dressing and mix well