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.

4

10m

10m

Ingredients

  • 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

Method

STEP 1

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.

STEP 2

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.

STEP 3

Combine the oil, vinegar and garlic in a screw-top jar and shake until well combined. Season.

STEP 4

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.