Dragonfly’s marinated tofu served with a riot of ruby red; beetroot, peppers & tomatoes. A tasty and colourful combination.
4 large cooked beetroot (sliced)
1 red pepper (seeds removed and cut into strips)
20 cherry tomatoes
200g marinated Dragonfly Premium tofu (cubed)
1 small red onion (chopped)
1tbsp balsamic vinegar
1 tbsp wholegrain Mustard (or to taste)
2 tbsp olive oil
1) Fry the tofu in a pan for a few mins on each side until brown. Cut into big cubes or strips.
2) Divide the sliced beetroot up between 4 tea plates and then add the other ingredients.
3) Mix the vinegar, oil & mustard together and drizzle over the salad, then serve.
Tip: double up on the ingredients to make a main course salad.