Tofu pomegranate salad

Tofu can be used in so many ways but often we get stuck using it in a limited number of recipes. This recipe uses it in a salad to add a savoury note and meaty texture. Baking tofu is much easier and healthier than frying it. When we fry tofu often it can fall apart in the pan. But baking makes it become more solid and it is easier to move about.

This recipe makes 1 large portion


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, put the lid on. Move and tilt the box until all the tofu is covered with the sauce

Spread it on an oven tray and bake (for around 10-15 minutes) 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 garlic flavour 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 lose any of the crispy sides, allow to cool a little

Put the tofu on top of the salad

Add the dressing and mix well