Ingredients

Method

• 4 limes, juiced
• 1 t ground nutmeg
• 1 t whole allspice
• 1 t dried thyme
• 2 habanero chillies
• 1 thumb-sized piece ginger
• 100 g spring onion, sliced
• 1 onion, roughly chopp
• 120 g brown sugar
• 4 cloves garlic
• 1 T paprika
• ¾ cup sunflower oil, plus extra for frying
• 700 g extra firm tofu, sliced 1 cm thick
For the vegetables:
• 4 T extra virgin olive oil
• 100 g green beans, trimmed
• 100 g asparagus
• 100 g mangetout
• 100 g fresh peas
• 100 g edamame beans
• 100 g Tenderstem broccoli 100 g
• 1 x 400 g can butter beans, drained and rinsed
• sea salt and freshly ground black pepper, to taste
• 1 lime
For the remoulade, blend:
• 100 g baby spinach, washed
• ½ cup Woolworths vegan mayonnaise
• 1 T Dijon mustard
• 1 lemon, zested and juiced
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Place all the ingredients except the tofu in a blender and blend until smooth. Coat the tofu slices in the marinade and chill for 1 hour.

2. Heat a griddle or non-stick pan and coat with oil. Gently fry the tofu on both sides for 3–4 minutes, or until it develops a crust and is golden brown. Set aside.

3. To make the vegetables, heat the olive oil in a pan. Sauté the vegetables until soft but not overcooked, about 7–8 minutes. Stir in the butter beans. Season and squeeze over the lime. To serve, arrange the vegetables on a platter, top with the tofu and spoon over the remoulade.

Cook’s note: To cook the tofu in your air fryer, marinate, then cook at 200°C for 15 minutes.

Find more salad recipes here. 

Photographs: Toby Murphy
Food assistant: Ellah Maepa