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 and Sundried Tomato Dressing
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High protein
1/3 daily fibre
New
6 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp cornflour
- 30g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 60g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 460g chickpeas (Chickpeas, water, salt)
- 2 onion
- 80g rocket
- 10g sunflower seeds
- 2 pepper
- 4 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 200g baby tomatoes
Nutritional Information
Calories: 540
Protein: 34g
Carbs: 22g
Fat: 25g
Tofu Crumble Salad with Chickpeas and Sundried Tomato Dressing
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line two large baking trays with parchment paper
- Pull out a large mixing bowl and 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 paprika & oregano, cornflour, half of the sundried tomato paste, and 1 tbsp oil. Season with salt and pepper, then roast for 20 min until the tofu is golden and crispy
Roast the veg
- Drain the chickpeas. Thinly slice the pepper. Cut the onion into wedges
- Place all on the remaining lined baking tray, toss with 1 tsp oil and season with salt and pepper. Roast for 15-20 mins until golden and crispy. Leave to cool for a few minutes
Assemble the salad
- Halve the tomatoes.
- In the large mixing bowl combine the remaining sundried tomato paste, maple mustard dressing, rocket, tomatoes, olives, roasted veg and crispy tofu. Mix well and season to taste
Plate up
- Serve the crispy tofu salad into bowls. Garnish with the sunflower seeds
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