Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 6 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 300grams hard tofu, cut into 1cm-thick slices
- 2 bunch baby beetroot, trimmed, halved
- 150grams sugar snap peas
- 5milliliter virgin olive oil spray
- 1 lime, juiced
- 420grams can chickpeas, drained, rinsed
- 1/4 cup sweet chilli sauce
- 120grams baby rocket
- 1tablespoons soy sauce
- 2tablespoons vegetable oil
Nutrition per serving
1330kJ
Protein
13.7grams
Sugars
18.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C and line a baking tray with baking paper. Combine chilli sauce, soy, and lime juice in a baking dish. Add the tofu, turning to coat. Cover and marinate for 30 minutes.
Step 2 of 4
Meanwhile, place beets onto prepared tray. Spray with olive oil and season. Roast for 30 minutes or until tender. Add chickpeas and roast for 15 minutes or until golden.
Step 3 of 4
Cook sugar snap peas in boiling water for 2 minutes or until just tender. Drain.
Step 4 of 4
Heat a chargrill pan over high heat. Cook tofu, reserving marinade, for 2 minutes or until charred. Place rocket onto a serving platter and top with beetroot, chickpeas, peas and tofu. Whisk oil into reserved marinade. Drizzle over salad and serve.
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