Oriental Tofu Salad

Serves: 2

Chef Top Tip

"Not only is this a cinch to prepare but it's also vegan and nut free!"


  • 400g Oriental tofu, drained and cut in 1cm cubes
  • 50g chicory leaves, separated and sliced lengthways
  • ½ bunch radishes, sliced
  • ½ cucumber, deseeded and cubed
  • Handful of spinach
  • 100g fresh pineapple, cut into chunks
  • Sunflower oil for frying
  • ½ red chilli, sliced finely

For the dressing:

  • 3 tbsp rapeseed oil
  • 1 tbsp maple syrup
  • 1 tsp sriracha sauce
  • 10ml lime juice
  • 20g Smooth Wowbutter


  1. Fry the tofu over a medium heat for about fifteen minutes until golden brown.
  2. Remove and drain on kitchen paper to remove excess oil.
  3. Toss together the salad vegetables in a large bowl.
  4. Mix together the dressing ingredients well in a separate bowl.
  5. To serve, dress the salad into individual serving bowls, toss the tofu cubes through the dressing then immediately onto the salad.
  6. Finally drizzle over remaining dressing and garnish with the sliced chillies.

All products marked in bold are available to purchase through Vegetarian Express.