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.
Tofu Crumble Salad with Chickpeas & Sundried Tomato Dressing
This plant-based salad is a flavour powerhouse. Starring protein-rich tofu, coated in warm paprika and tangy sundried tomato paste, and roasted till crispy and golden. Toss with a medley of vibrant roasted veg, chunky chickpeas, leafy rocket, juicy tomato and a sweet 'n punchy maple mustard dressing.
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 30g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 110g baby tomatoes
- 10g sunflower seeds
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 40g rocket
- 1 tbsp cornflour (use half)
- 1 onion
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 pepper
- 230g chickpeas (Chickpeas, water, salt)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
Nutritional Information
Calories: 654
Protein: 35g
Carbs: 23g
Fat: 37g
Ingredients
- 30g pitted green olives (use half) (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 1 pepper (use half)
- 1 tbsp cornflour (use a quarter)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 onion (use half)
- 10g sunflower seeds (use half)
- 30g maple and mustard dressing (use half) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 40g rocket (use half)
- 110g baby tomatoes (use half)
- 230g chickpeas (use half) (Chickpeas, water, salt)
Nutritional Information
Calories: 654
Protein: 35g
Carbs: 23g
Fat: 37g
Tofu Crumble Salad with Chickpeas & Sundried Tomato Dressing
This plant-based salad is a flavour powerhouse. Starring protein-rich tofu, coated in warm paprika and tangy sundried tomato paste, and roasted till crispy and golden. Toss with a medley of vibrant roasted veg, chunky chickpeas, leafy rocket, juicy tomato and a sweet 'n punchy maple mustard dressing.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 large baking trays with parchment paper
- Pull out a large bowl & a sieve
Make the tofu crumble
- Drain and pat dry the tofu. Thinly slice the olives
- Crumble the tofu into small pieces onto one of the lined baking trays. Mix through half the sundried tomato paste, the paprika & oregano, the half pack of cornflour and 1 tbsp oil. Season with salt and pepper
- Roast for 20 mins, until the tofu is golden and crispy
Roast the veg
- Drain and rinse the chickpeas. Thinly slice the pepper. Cut the onion into 8 wedges
- Place all onto the other lined baking tray, toss with 1 tsp oil and season with salt and pepper
- Roast for 15-20 mins, until soft and golden
Assemble the salad
- Halve the tomatoes
- In the large bowl, combine the remaining sundried tomato paste, the maple mustard dressing, rocket, tomatoes, olives, roasted veg and crispy tofu. Mix well and season to taste
Plate up
- Share the crispy tofu salad between bowls. Garnish with the sunflower seeds
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