Tofu and red cabbage salad

Recipes~Plus

Cooking time: Less than 30 minutes

Healthy options: Vegetarian

Serves: 4

Type: Salad

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Ingredients

1⁄3 cup plum sauce
1⁄3 cup teriyaki marinade
300g packet firm tofu, drained, cut into 2cm cubes
1 teaspoon sesame oil
3 cups finely shredded red cabbage
3 cups finely shredded Chinese cabbage
1 red capsicum, diced
2 green onions, thinly sliced
310g can corn kernels, drained
1 tablespoon rice vinegar
2 teaspoons peanut oil
1⁄2 cup natural seed mix, toasted

Preparation method

1. Combine sauce and marinade in a small frying pan. Add tofu and bring to boil, gently turning tofu to coat. Reduce heat; simmer 2 minutes. Remove from heat; stir through sesame oil. Cool for 5 minutes; drain, reserving sauce.

2. Meanwhile, combine cabbage, capsicum, onion and corn in a large bowl. Whisk reserved sauce, vinegar and peanut oil. Add to salad with seed mix; lightly toss to combine. Serve salad topped with tofu.

Natural Seed Mix combines sunflower seeds, pepitas and pine nuts.

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