Grilled Tofu and Stone Fruit Salad

Grilled Tofu and Stone Fruit Salad

Name: Grilled Tofu and Stone Fruit Salad with Basil Pesto
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 1 unit(s) Tofu; 1 unit(s) Ciabatta Roll; 1 unit(s) Stone Fruit; ¼ cup Basil Pesto; 1 tsp Garlic Salt; 1 unit(s) Tomato; 1 tbsp White Wine Vinegar; 56 g Baby Spinach; 0.13 tsp Pepper*; 0.06 tsp Salt*; ½ tsp Sugar*; 2 tbsp Oil*

with Basil Pesto

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Enjoy all the flavours of summer in one amazing salad! Sweet nectarines shine with savoury basil pesto, and tomatoes and tender spinach balance together to compliment grilled tofu.

Tags:

BBQ Contest

•Veggie

Allergens:

Soy

•Barley

•Wheat

•Milk

•Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

(Contains Soy)

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

1 unit(s)

Stone Fruit

¼ cup

Basil Pesto

(Contains Milk May contain Sulphites, Tree nuts, Soy)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 unit(s)

Tomato

1 tbsp

White Wine Vinegar

(Contains Sulphites)

56 g

Baby Spinach

Not included in your delivery

0.13 tsp

Pepper*

0.06 tsp

Salt*

½ tsp

Sugar*

2 tbsp

Oil*

Nutrition Values

Calories530 kcal

Fat33 g

Saturated Fat4.5 g

Carbohydrate36 g

Sugar8 g

Dietary Fiber4 g

Protein22 g

Cholesterol0 mg

Sodium1120 mg

Trans Fat0.1 g

Potassium650 mg

Calcium600 mg

Iron5.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Silicone Brush

•Measuring Spoons

•Large Bowl

•Whisk

Instructions

PDF

Cut ciabatta into 1/2-inch-thick slices.
Cut four sections off each nectarine, avoiding the pit.
Transfer ciabatta slices and nectarines to a plate. Brush with 1 tbsp (2 tbsp) oil. Season with salt and pepper.
Add pesto, a plate with ciabatta and nectarines and a clean plate (for cooked tofu) to a large tray to bring to grill in step 3.

Pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season both sides with half the garlic salt and pepper.
Head out to the grill with tofu and tray of ingredients!

Add tofu to one side of the grill. Reduce heat to medium, close lid and grill tofu, flipping once, until grill-marked, 4-5 min per side.
Transfer tofu to a plate. Spread pesto over top. Set aside.

Meanwhile, add ciabatta slices and nectarines to the other side of the grill. Close lid and grill until ciabatta is crisp and grill marks form on nectarines, 2-3 min per side.
Transfer grilled ciabatta slices and nectarines back to the same plate to cool slightly.

Cut or tear cooled ciabatta into 1/2-inch pieces.
Cut each nectarine section into 1/4-inch slices.
Cut tomato into 1/2-inch pieces.
Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with remaining garlic salt and pepper, then whisk to combine.
Add nectarines, tomatoes, spinach and half the ciabatta croutons, then toss to combine.

Thinly slice tofu.
Divide salad and tofu between plates.
Spoon any remaining pesto from the plate over tofu.
Sprinkle remaining ciabatta croutons over salad.