Seared lime tofu with crunchy shoots, nuts and leaves

Image: Nigel Carboon

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.

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Seared lime tofu with crunchy shoots, nuts and leaves

  • Author: Samantha Gowing



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


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


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