Healthy and easy to make.
300g piece firm tofu, cut lengthways into 1 cm-thick slices
1 1/2 medium red capsicum, quartered, deseeded, cut into
1 cm-thick slices
1 bunch rocket, washed, dried, leaves halved or torn
1 small radicchio or mignonette lettuce, leaves separated, washed, dried
1 large celery stick, thinly sliced diagonally
3 slices soy and linseed bread
1 1/2 tbs balsamic vinegar
2 1/2 tbs extra virgin olive oil
2 garlic cloves, crushed
1 1/2 tsp mustard
1/2 tsp dried oregano leaves
Salt & ground black pepper, to taste
Use paper towel to pat the tofu slices firmly to remove excess moisture. Set aside.
To make the marinade, place the balsamic vinegar, olive oil, garlic, mustard and oregano in a large shallow glass or ceramic dish. Season well with salt and pepper and whisk to combine well.
Add the tofu and capsicum to the marinade and turn to coat. Set aside for 30 minutes to marinate.
Meanwhile, combine the rocket, radicchio and celery in a large serving bowl. Set aside.
Preheat chargrill or grill on high. Remove tofu and capsicum from the marinade and reserve marinade. Cook tofu and capsicum on preheated chargrill or under grill for 4-5 minutes on each side or until browned and heated through. Remove from heat and cut the tofu into 1 cm-thick batons.
Meanwhile, toast the bread slices until browned and heated through. Remove the crusts and cut the bread into 1 cm cubes.
Add the tofu, capsicum, toast cubes and reserved marinade to the salad and toss gently. Serve immediately.