RECIPE OF THE WEEK - AVOCADO & TOFU SALAD
This Avocado and tofu vegan salad recipe is from our new al fresco dining menu which is launching across our hotels this weekend.
A light lunch perfect for a summer's day. You could also swop the tofu for chicken or prawns.
Enjoy!
INGREDIENTS
SERVES 1
½ an Avocado
100g Tofu
70g butternut squash
30g baby spinach
Handful mixed leaves
1 tomato
50ml Vinegar
Tsp Dijon mustard
100ml olive oil
Seasoning
Few sprigs thyme and rosemary
METHOD
- Make the dressing by combining vinegar, mustard and most of the oil, season
- Cut the tofu into a large slice and dice the butternut squash
- Fry both with olive oil in a shallow pan with the chopped thyme and rosemary until brown and cooked
- Slice the tomato and avocado
- Toss the leaves and baby spinach with a little dressing, decorate plate with tomato
- Place leaves on the plate, then add the butternut squash and tofu
- Finish with the avocado and if needed, a little more dressing