The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Green Tofu Salad with Peanut Dressing
A colourful salad beaming with goodness. Roasted sweet potatoes and crunchy pak choi. A creamy peanut dressing with tamari, ginger and garlic paste and rice wine vinegar. Cooling avocado to balance out fiery sliced chilli. A sprinkle of sesame seeds for crunch and nuttiness.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 unwaxed lime (use half)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 pak choi (use half)
- 30g original roast peanut butter (use a quarter) (Peanuts, Nuts) (peanuts, sea salt)
- 1 tsp sesame seeds (use half) (Sesame) (white sesame seeds, black sesame seeds)
- 1 sweet potato (use half)
- 1 chilli (use half)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 avocado (use half)
- 2 tsp maple syrup (use half)
- 1 tbsp rice wine vinegar (use half)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g sugar snap peas (use half)
Nutritional Information
Calories: 678
Protein: 31g
Carbs: 53g
Fat: 38g
Ingredients
- 1 avocado
- 1 unwaxed lime
- 1 pak choi
- 1 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 sweet potato
- 30g original roast peanut butter (use half) (Peanuts, Nuts) (peanuts, sea salt)
- 1 tbsp rice wine vinegar
- 80g sugar snap peas
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tsp maple syrup
- 1 chilli
Nutritional Information
Calories: 656
Protein: 31g
Carbs: 53g
Fat: 36g
Green Tofu Salad with Peanut Dressing
A colourful salad beaming with goodness. Roasted sweet potatoes and crunchy pak choi. A creamy peanut dressing with tamari, ginger and garlic paste and rice wine vinegar. Cooling avocado to balance out fiery sliced chilli. A sprinkle of sesame seeds for crunch and nuttiness.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9/ air fryer 190C. Cut the sweet potato into wedges. Place onto a lined baking tray and toss 1/2 tsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins/ air fryer 20-25 mins, until soft and golden. Once cooked, leave to cool (optional).
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes. Place into a small bowl and mix with half the vinegar and half the tamari. Season with sea salt and black pepper. Set aside.
- Make the dressing; finely dice half the chilli (remove the seeds for less heat) and finely slice the remaining. Zest and halve the lime. In a large mixing bowl, mix half the peanut butter with 1 tbsp hot water until smooth. Stir in the ginger & garlic paste, maple syrup, diced chilli (to taste), juice and zest from the lime, remaining tamari and vinegar.
- Heat a large frying pan with 1/2 tsp oil on medium heat. Once hot, add the tofu and cook for 8-10 mins, turning occasionally until crisp and golden. Season with sea salt and black pepper. Remove from the heat and set aside to cool slightly.
- Trim the pak choi and separate the leaves. Halve and thinly slice the stem. Roughly chop the leaves. Thinly slice the sugar snaps at an angle. Dice the avocado into 2cm cubes. Transfer the prepped veg to the dressing bowl and toss to coat.
- Once ready to serve, toss the tofu and sweet potato into the salad then serve in bowls. Garnish with sesame seeds and sliced chilli (to taste).
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