Saffron & Lemon Tofoo Salad

Serves 2 • Prep 45 min • Cooking 15 min
Made by School of Wok
Vegan
Get this stuff
  1. 1 block Naked Tofoo
  2. ½ cucumber, finely sliced
  3. 2 carrots, grated
  4. 1 beetroot finely sliced
  5. Beautiful salad leaves
For the Marinade
  1. 1 tsp saffron, ground to powder & mixed with 3 tbsp cold water
  2. 1 tsp turmeric powder
  3. Juice of 1 lemon
  4. Zest of ½ a lemon
  5. 2 garlic cloves, finely chopped
  6. ¼ tsp salt
  7. 2 tbsp yoghurt / creme fraiche
  8. 2 tbsp olive oil
Do this stuff
  1. Finely slice and prepare the salad ingredients.
  2. Grind the saffron in a pestle and mortar and then mix together with the water and the rest of the marinade ingredients.
  3. Cut the Tofoo into dices and then rub the marinade generously around the cubes of Tofoo. Leave to marinade covered in the fridge for at least 30 minutes.
  4. Pan fry / grill / oven bake to finish, saving any excess marinade to use a salad dressing.
  5. Compile the salad and drizzle the marinade over the top to dress the salad.
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