Ingredients
For the vinaigrette
50ml olive oil
1 tbsp red wine vinegar
1 tbsp honey or agave
1 tsp poppy seeds
1 tsp dijon
1/4 tsp garlic powder
For the Tofoo ‘steaks’
1 tbsp olive oil
1 pack of Tofoo Sriracha, cut into 2 slabs
Juice and zest of 2 limes
2 tbsp honey or Agave
For the salad
1 pak choi, washed and finely sliced
50g spinach
1 large orange, skin removed and cut into segments
Handful peanuts, roughly chopped
Get started
- Mix your limes, zest, honey and a pinch of salt and pepper before brushing all over your Sriracha steaks.
- Mix all vinaigrette ingredients in a large bowl and pop to one side.
- Heat a tbsp of oil to a large griddle pan over a medium heat and add your Sriracha Tofoo. Fry for 3 mins on one side before flipping and cooking for a further 2 mins.
- Whilst your Tofoo ‘steaks’ cook add all salad ingredients bar the peanuts to the vinaigrette bowl and toss about so covered in your vinaigrette.
- Split your dressed salad across plates, top with a Sriracha Tofoo steak and finish with chopped peanuts for the perfect fresh and punchy mid-week dinner.
