Crispy Tofoo Rojak Salad

Serves 2 • Prep 15 min • Cooking 25 min
Vegans
Get this Stuff
  1. 1 pack of Tofoo Nuggets
  2. ½ cucumber
  3. ½ fresh pineapple
  4. 1 carrot
  5. 10 pink radishes
  6. 50g salted roasted peanuts
For the Dressing
  1. 2 tbsp hoisin sauce
  2. 1 tsp sweet soy sauce
  3. 2 tsp chilli sauce
  4. Juice of 1 lime
Do this stuff
  1. Place the Tofoo Nuggets on a baking tray and cook in an oven for 20 mins turning half way.
  2. Make the dressing by combining all the ingredients, mixing well.
  3. Remove the skin and the core from the pineapple and cut into bitesize chunks.
  4. Cut the cucumber lengthways in half, then remove the seeds using a spoon. Cut into half-moon slices.
  5. Peel and grate the carrot, then quarter the radishes and crush the peanuts.
  6. When the Nuggets are cooked, assemble all the fruit and veggies on a platter. Slice the Nuggets and place on top of the salad. Drizzle with the dressing then scatter the peanuts on top.
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