Seared lime tofu with crunchy shoots, nuts and leaves


One of our earliest signature dishes, versions of this crunchy salad have featured in cooking demonstrations and on spa menus around the globe and is a favourite at home.

Big on texture, rich in protein, calcium and very alkalising.

A must do summer salad.

200 grams firm tofu, sliced into 3cm x 2 cm slabs
1 tablespoon lime infused olive oil
Juice and zest of 1 lime
100 grams rocket washed, dried
50 grams assorted bean sprouts (mung, snow pea shoots)
¼ Spanish onion, very finely sliced
2 tablespoons raw almonds, roughly chopped
2 tablespoons pepitas (pumpkin seeds)

2 tablespoons lime infused olive oil
I dessertspoon mirin (Japanese rice wine)
1/2 lime, zest and juice
½ teaspoon grated ginger

  • Combine lime oil, juice and zest and add tofu. Allow to marinate at least 30 minutes
  • Heat a skillet and light sear marinated tempeh slices for 3 minutes either side
  • Whisk dressing ingredients together. Then add rocket leaves, sprouts, onion, nuts and seeds
  • Add seared tempeh and combine gently. Drizzle with a thread of olive oil to serve as desired
Print Friendly, PDF & Email