2 Tbsp balsamic vinegar
Freshly squeezed juice of ½ lemon
2 cloves garlic, crushed
2 tsp extra virgin olive oil
200g Soyco Hi-Protein Firm Tofu, patted dry with paper towel, cut into 6 pieces
Mint leaves, to serve
Cauliflower and pea mash
350g Carisma potatoes, peeled, chopped
250g cauliflower florets
65g (½ cup) frozen peas
1 tsp light margarine
50g (2 cups) baby spinach leaves
Freshly ground black pepper, to season
2 Tbsp shredded mint leaves
Combine vinegar, lemon juice, garlic and 1 tsp of the oil in a dish. Add tofu and turn to coat. Set aside.
2. To make cauliflower and pea mash, put potato and cauliflower in a steamer basket over a saucepan of simmering water. Cover and cook for 15 minutes or until almost tender. Add peas. Cover and cook for a further 5 minutes or until tender.
3. Meanwhile, drain tofu, reserving marinade. Heat remaining oil in a large non-stick frying pan over a medium heat. Pat tofu dry with paper towel and add to pan. Cook for 2-3 minutes on each side or until golden brown.
4. Transfer vegetables to a bowl. Add margarine and mash until almost smooth. Add spinach and stir until spinach begins to wilt. Stir in pepper and mint. Divide mash between serving plates. Top with tofu. Put reserved marinade in the frying pan and bring to a simmer over a medium heat. Drizzle over tofu, sprinkle with mint and serve.
Nutrition Info PER SERVE 1481kJ, protein 21g, total fat 13.7g (sat. fat 2g), carbs 28g, fibre 14g, sodium 96mg. • Carb exchanges 2. • GI estimate low. • Gluten free.