Spiced Orange Chargrilled Tofu with Roasted Vegetables, Rice Timbale and Citrus Dressing

Marinated tofu chargrilled and served with roasted peppers, mushrooms, and buttered basmati rice, finished with a zesty herb dressing.

Vegetarian Healthy Main Course Tofu

Estimated Nutrition

Calories

1184.5

kcal / serving

1184.5 kcal total

Carbs

74.2g

per serving

74.2 g total

Fat

102.4g

per serving

102.4 g total

Protein

15.8g

per serving

15.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Fruits

piece

Orange

Zest only

piece

Lime

Zest only

0.5

piece

Lemon

Juice only

GrainsCereals

Basmati Rice

Cooked

LegumesPulses

Tofu

Cut into 2.5cm pieces

NutsSeeds

pinch

Chili Flakes

clove

Garlic

Crushed

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

clove

Garlic

Crushed, for dressing

tbsp

Parsley

Fresh, chopped

OilsFats

Olive Oil

For the marinated tofu

Olive Oil

For roasting vegetables

Extra Virgin Olive Oil

For dressing

Vegetables

0.25

piece

Romero Pepper

Chopped

piece

Chestnut Mushroom

Method

Chargrill tofu in a hot griddle pan for 5-8 minutes until crisp on all sides.

Mix marinade ingredients in a bowl, add tofu, and soak for 5-10 minutes.

Saute pepper and mushrooms in oil for 3-4 minutes and season with salt and pepper.

Transfer vegetables to a tray and roast in the oven for 4-5 minutes.

Preheat the oven to 200°C.

Melt butter into hot rice and pack into a dariole mould before inverting onto a plate.

Whisk dressing ingredients together in a small bowl.

Assemble by placing tofu on the rice timbale with roasted vegetables and dressing.