Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
17 Ingredients
Number of servings
4
Chargrilled Vegetables
- 1 eggplant (sliced)
- 1 red onion (sliced)
- 350grams sweet potato (sliced)
- 250grams cherry tomatoes
- 1 large zucchini (sliced)
- 1tablespoons dukkah
- 1teaspoons garlic herb oil (to brush)
Firm Tofu
- 450grams firm tofu (sliced)
- 1teaspoons olive oil (for pan frying)
Salad
- 2 truss tomatoes (cut into wedges)
- 1/3 cup pumpkin and sunflower seeds (toasted)
- 100grams salad leaves
Satay dressing
- 1teaspoons sesame oil
- 2teaspoons lime juice
- 3teaspoons soy sauce
- 1tablespoons coconut milk
- 1/2 cup crunchy peanut butter
Nutrition per serving
2720kJ / 650Cal
2720 Kilojoules or 650 Calories
31% of daily energy intake*
Protein
34.5grams
Fat
39.8grams
Carbs
33.5grams
Sugars
17.8grams
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
Pat tofu dry with paper towel and pan-fry in oil for 2 minutes on each side or until golden.
Step 2 of 4
To make the chargrilled vegetables, brush vegetables with oil and cook on a chargrill pan over high heat until softened. Sprinkle with dukkah.
Step 3 of 4
To make the satay dressing, combine peanut butter, soy sauce, lime juice and oil in a bowl. Thin the dressing with a little coconut milk, if required.
Step 4 of 4
Arrange chargrilled vegetables, tofu, tomato and salad leaves on plates. Scatter over seeds and serve with dressing.
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