Sriracha Lime Steaks

Serves 2 • Prep 15 min • Cooking 5 min

Vegans

Get this stuff

For the vinaigrette

50ml olive oil
1 tbsp red wine vinegar
1 tbsp honey
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

Do this stuff

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.

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