a handful of brussel sprouts
½ cup carrots
2 cups of baby spinach or mesclun salad leaves mix
1 medium avocado
½ punnet cherry tomatoes
¼ cup freshly chopped coriander
250g firm tofu
1 tbsp tamari or soy sauce
2 tbsp potato starch
1 cup quinoa, cooked
Tahini dressing ingredients:
3 tbsp unhulled tahini
1 tbsp toasted sesame oil or Australian Olive Oil Infused with Lemon Myrtle & Pepperberry
1 tbsp fresh lime juice
4 tbsp fresh blood orange juice
1 tsp dijon mustard
1 tsp Australian Honey Infused with Lemon Myrtle
3 Pepperberries, crushed
¼ tsp Saltbush
¼ tsp Gubinge (Kakadu plum) powder
Zest of 1 small blood orange
Salt to taste
Add tahini, Australian Honey Infused with Lemon Myrtle, mustard, orange zest, pepperberries, gubinge powder, saltbush and Australian Olive Oil Infused with Lemon Myrtle & Pepperberry to a bowl and mix with a fork to combine. Add one tbsp of citrus juices (orange and lime) at a time mixing to combine until texture is smooth.
Cut tofu into cubes, then soak it in tamari or soy sauce for a minute or two, turning over in the sauce at least once, then dip in potato starch, lightly coating the tofu.
Lightly fry on a medium-low temperature in 3 tbsp of sesame or Australian Olive Oil Infused with Lemon Myrtle & Pepperberry. Cook for around 8 minutes or until slightly golden, turning tofu in the pan at least once.
While tofu is cooking:
Chop up the brussel sprouts and grill. Proceed to chop the carrots, cut cherry tomatoes in half, finely chop coriander and cut avocado into small cubes.
Mix all ingredients in a large bowl, add tofu, add dressing, toss to combine and serve.