Vegan BBQ zucchini and tofu salad
Get the party started with this vegan BBQ tofu and zucchini salad. It’s a mouth-watering mix of fresh and chargrilled veggies, pearl couscous and a zingy dressing.
Barbecue tofu and zucchini salad. Add the pearl couscous to a saucepan of boiling water and cook for 10 minutes or until just tender. Drain the couscous and refresh under cold water, draining well. Transfer to a medium bowl.
Spray zucchini and tofu with oil. Cook tofu in batches on a hot char grill for one to two minutes each side or until charred. Cook the zucchini on the grill in batches for one to two minutes each side or until charred. Place the oil, vinegar and garlic in a screw-top jar. Shake until well-combined. Season with salt and pepper.
Divide the couscous and rocket among serving plates. Top with the tomato, zucchini and tofu. Sprinkle with spring onions and parsley, drizzle with dressing, season to serve. This quick and tasty salad makes a great vegan option for your menu.
- 250g pearl couscous
- 2 zucchini, thinly sliced lengthways
- 300g firm tofu, thinly sliced
- 1/4 cup (60ml) olive oil
- 1/4 cup (60ml) balsamic vinegar
- 1 garlic clove, crushed
- 60g pkt Coles Australian Baby Rocket
- 200g Perino tomatoes, sliced
- 2 spring onions, thinly sliced
- 1/2 cup flat-leaf parsley leaves
Cook the couscous in a saucepan of boiling water for 10 mins or until just tender. Refresh under cold water until cool. Drain well. Transfer to a bowl.
Meanwhile, preheat a chargrill on high. Spray zucchini and tofu with olive oil spray. Cook, in 2 batches, for 1-2 mins each side or until charred.
Combine the oil, vinegar and garlic in a screw-top jar and shake until well combined. Season.
Divide couscous and rocket among serving plates. Top with tomato, zucchini and tofu. Sprinkle with spring onion and parsley and drizzle with the dressing.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.