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
-
1 tbsp white miso paste (use half) (Soya)
-
2 tsp za'atar (use half)
-
1 tbsp harissa paste (use half)
- 40g mixed salad leaves (use half)
-
2 tsp maple syrup (use half)
- 1 unwaxed lemon (use half)
- 1 tbsp tahini (use a quarter) (Sesame)
-
230g chickpeas (use a quarter)
- 200g raw beetroot (use half)
- 90g Tenderstem broccoli (use half)
- 1 onion (use half)
-
280g tofu (use half) (Soya)
Soya, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 93Kcal | 427Kcal |
| 387kJ | 1788kJ | |
| Fat | 4.4g | 20g |
| of which saturates | 0.6g | 2.8g |
| Carbohydrates | 5g | 25g |
| of which sugars | 3.5g | 16g |
| Protein | 7.0g | 32g |
| Salt | 0.2g | 0.92g |
| Fibre | 2.9g | 13g |
Ingredients
Ingredients
-
1 tbsp white miso paste (Soya)
-
2 tsp za'atar
-
1 tbsp harissa paste
-
2 tsp maple syrup
- 180g Tenderstem broccoli
- 1 unwaxed lemon
- 1 tbsp tahini (use half) (Sesame)
- 40g mixed salad leaves
- 1 onion
-
230g chickpeas (use half)
-
280g tofu (Soya)
- 200g raw beetroot
Soya, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 88Kcal | 441Kcal |
| 367kJ | 1845kJ | |
| Fat | 4.1g | 20g |
| of which saturates | 0.6g | 2.8g |
| Carbohydrates | 5g | 26g |
| of which sugars | 3.4g | 17g |
| Protein | 6.8g | 34g |
| Salt | 0.18g | 0.9g |
| Fibre | 3.0g | 15g |
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line two baking trays with parchment paper
- Pull out a large mixing bowl, a small mixing bowl & a sieve
Get started
- Drain and pat dry the tofu. Peel the onion and cut half into into 1cm wedges. Trim the beetroot and cut into 1cm wedges
- Crumble the tofu into small pieces onto one side of a lined baking tray. Add the beetroot and onion wedges to the other side of the lined baking tray. Drizzle everything with 1/2 tsp oil, a pinch of salt and pepper
- Roast for 20 mins
Finish the prep
- Trim and cut the broccoli into thirds. Drain and rinse the half tin of chickpeas. Thinly slice the remaining onion
- In the small bowl, combine the half pack of tahini with 1 tbsp cold water. Mix until smooth, then stir in the juice from half of the lemon and the maple syrup. Mix well and season generously with salt and pepper. Add a further 1-2 tbsp water to achieve a drizzling consistency
- In the large bowl combine the sliced onion with the juice from the remaining lemon and a pinch of salt. Leave to pickle
Finishing touches
- After 20 mins, toss the tofu with the harissa and miso paste
- Add the broccoli and chickpeas the other lined tray. Sprinkle everything with the za'atar, 1/2 tsp oil and a pinch of salt and pepper
- Return both trays to the oven and bake for 10 mins until the veg is soft and golden
- Once cooked, toss the roasted veg, tofu and chickpeas through the pickled onion. Add the salad leaves and half of the tahini dressing and toss gently. Season to taste
Plate up
- Share the tofu salad between bowls, drizzled with the remaining tahini dressing to finish
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