garlic Archives

Chicken breast

Chicken mayo salad

30 minutes

Beef recipes

Vetkoek with mince

30 minutes

Beans recipes

20-minute kale-pesto beans

5 minutes

Italian recipes

Lentil ragú

30 minutes

Great value

Sundried tomato pasta salad

15 minutes

Cheese recipes

Saag feta

10 minutes

Christmas recipes

Pulled lamb lasagne

30 minutes

Christmas recipes

Pea salad with aïoli

Salad recipes

Tofu poké bowl

10 minutes

Tofu poké bowl

Serves 6

Difficulty Easy

Prep Time 10 minutes | Marinating time: 45 minutes

Cooking Time 10 minutes

Ingredients

150 g rice vermicelli
½ cucumber, thinly sliced
100 g carrots, julienned
75 g radishes, thinly sliced
2 avocados, cubed
2 red peppers, sliced
75 g Woolworths crunchy mix sprouts
35 g Woolworths nut and seed sprinkle
350 g Woolworths Plantlove herbed tofu, cubed

To make the Marinade and Dressing, whisk:

1 T rice vinegar
¼ cup brown sugar
3 T fresh lime juice
1 cup mayo
½ cup sweet chilli
3 T fish sauce
2 red chillis, seeded and chopped
2 cloves garlic, crushed
1 T honey

Method

1. Marinate the tofu in half the dressing for 45 minutes. Remove from marinade and fry in a little oil until just browned and crispy.

2. Cook the vermicelli according to packaging instructions. Mix all the ingredients together and serve with the extra dressing.

Find more plant-based recipes here.

Photography: Sadiqah Ismail-Assur
Recipe: Brita du Plessis
Food assistant: Josh van Zyl

Woolworths Tempeh is made with fermented soya beans, mushroom nutty in flavour and readily absorbs flavours of other ingredients when used in recipes.

Shop at Woolworths.

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Chunky braaied chakalaka

Garlic-and-burnt leek creamed corn

BBQ-pineapple chicken wings and slaw

Chicken mayo salad

Vetkoek with mince

20-minute kale-pesto beans

Lentil ragú

Sundried tomato pasta salad

Saag feta

Pulled lamb lasagne

Pea salad with aïoli

Tofu poké bowl

Tofu poké bowl

Ingredients

Method