Salads · Finnish

Grilled Tofu and Zucchini Salad

Name: Grilled Tofu and Zucchini Salad
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Finnish
Ingredients: 2 zucchini 700 g; 0.25 tsp salt; 1 pkt organic tofu 250 g; 1 bag grilling bell pepper mix 500 g; 1 red onion 100 g; 1 tbsp extra virgin olive oil; 0.5 dl red wine vinegar; 2 tbsp extra virgin olive oil; 1.5 tbsp runny honey; 2 garlic cloves, minced; 2 tsp oregano; 1 tsp chili flakes; 0.5 tsp salt; 0.5 tsp black pepper; 0.25 pots of fresh mint; 2 tbsp sunflower seeds, toasted

Grill your vegetables and tofu all at once for the best salad of the summer. Toss the hot vegetables in a wonderful sweet and sour dressing that shines with Mediterranean flavours!

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Cook 1 hTotal 1 hInspired by k-ruoka.fi

Method

1
Cut the zucchinis in half lengthwise and season them with salt.
2
Pat the tofu dry and wrap it in paper towels. Place a small cutting board or a pot on top as a weight.
3
Cut the stems off the bell peppers and remove the seeds. Cut the peppers in half. Peel and wedge the red onion.
4
Remove the tofu from the paper towels and cut it in half. Brush the halves with oil.
5
Mix the dressing ingredients in a large heatproof bowl.
6
Grill the zucchinis, bell pepper halves, red onion, and tofu in a hot grill on both sides. Transfer to a plate to rest for 5 minutes.
7
Tear the zucchinis and tofu by hand into bite-sized pieces. Chop the bell peppers with a knife and separate the layers of the onion. Toss the vegetables and tofu in the dressing and let marinate for 10 minutes.
8
Transfer the salad to a serving platter. Pluck the mint leaves for garnish and sprinkle the sunflower seeds on top. Serve lukewarm with crusty white bread.