Home
Recipes
carrots

Chinese noodles in vegetable broth with crispy tofu

Tofu recipes

Chinese noodles in vegetable broth with crispy tofu

50 minutes

Autumn vegetable stew with grilled cheese

Stew recipes

Autumn vegetable stew with grilled cheese

45 minutes

Organic spicy peanut soup

Soup recipes

Organic spicy peanut soup

30 minutes

Beef knuckle stew

Stew recipes

Beef knuckle stew

1 hour 20 minutes

Pears poached in saffron syrup

Pears poached in saffron syrup

20 minutes

Masala chai tea

Afternoon tea

Masala chai tea

5 minutes

Carrot halva

Carrot recipes

Carrot halva

20 minutes

Crunchy salad with sweet mint and chilli dressing

Chilli recipes

Crunchy salad with sweet mint and chilli dressing

Bami goreng

Asian recipes

Bami goreng

10 minutes

Gado-gado

Asian recipes

Gado-gado

10 minutes

Zachary’s smoked organic duck breast with sweet potato rosti and blueberry verjuice sauce

Duck recipes

Zachary’s smoked organic duck breast with sweet potato rosti and blueberry verjuice sauce

30 minutes

Caribbean peach slaw salad with crispy tofu

Tofu recipes

Caribbean peach slaw salad with crispy tofu

5 minutes

Load more

Caribbean peach slaw salad with crispy tofu

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

¼ cabbage, finely sliced or shredded
1 small red onion, finely sliced or shredded
4 carrots, peeled and grated
3 ripe peaches, sliced into thin wedges
2 t masala powder
1 t sea salt
4 T French mayonnaise
olive oil, to shallow fry
200 g tofu, sliced into 3cm cubes
1 t black pepper, freshly ground
2 T curry leaves

Method

Mix the vegetables and peaches together.
Add the curry powder, salt and enough mayonnaise to bind the ingredients together lightly.
Mix well and season to taste.
Heat the olive oil in a pan.
Roll cubes of tofu in black pepper and fry until lightly golden and crisp.
Add curry leaves and fry for a few minutes until crisp.
Serve with the salad.
Per serving: 1118.9kJ, 6.5g protein, 16.5g fat, 20.9g carbs