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.
Serving size
Ingredients
Ingredients
-
560g tofu (Soya)(Tofu (Water, Soya Beans, Nigari))
-
4 tsp smoked paprika & oregano blend(smoked paprika, oregano)
-
4 tbsp sundried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 tbsp cornflour
-
460g chickpeas(Chickpeas, water, salt)
- 2 onion
- 2 pepper
- 200g baby tomatoes
-
30g pitted green olives(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
-
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.)
- 80g rocket
- 10g sunflower seeds
Allergens
Contains:
Soya, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 115Kcal | 584Kcal |
| 480kJ | 2442kJ | |
| Fat | 5.9g | 30g |
| of which saturates | 0.7g | 3.8g |
| Carbohydrates | 4g | 22g |
| of which sugars | 2.7g | 14g |
| Protein | 6.7g | 34g |
| Salt | 0.42g | 2.1g |
| Fibre | 3.1g | 16g |
Vegan
High protein
1/3 daily fibre
New
6 plants
Low sat fat
Tofu Crumble Salad with Chickpeas & Sundried Tomato Dressing
This salad pulls all the stops. We are talking high-protein tofu, crumbled and baked in a blend of spices, until golden and crispy. Fibre-rich chickpeas, crunchy peppers and sweet onion wedges, all roasted to perfection. And a flavour powerhouse dressing, starring bright sundried tomato paste, sweet maple and punchy mustard. Garnish with a sprinkle of sunflower seeds, and you're ready to dig in.
Cooking Instructions
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
- Crumble the tofu into small pieces onto a lined baking tray. Toss with the paprika & oregano blend, cornflour, half the sundried tomato paste and 1 tbsp oil. Season with salt and pepper
- Bake for 20 mins, until golden and crispy
Roast the veg
- Drain and rinse the chickpeas. Thinly slice the peppers. Cut the onions into wedges
- Place all onto the other lined tray, toss with 1 tsp oil and season with salt and pepper
- Roast for 15-20 mins, until soft and golden. When ready, leave to cool for a few minutes
Assemble the salad
- Halve the tomatoes. Thinly slice the olives
- In the large bowl, mix the maple mustard dressing and remaining sundried tomato paste, until combined. Add the rocket, tomatoes, olives, roasted veg and crispy tofu. Toss to combine and season to taste
Plate up
- Serve the tofu salad into bowls. Garnish with the sunflower seeds
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