1 tsp extra virgin olive oil
100 g firm tofu, patted dry with paper towel, cut into small pieces
½ red onion, cut into thin slivers
20 g whole hazelnuts, roasted, chopped
50 g mixed salad leaves
1 mango, flesh removed, sliced
125 g punnet raspberries
¼ small avocado, halved, chopped
1 Tbsp red wine vinegar
1 tsp wholegrain mustard (or gluten-free mustard)
freshly ground black pepper
- Heat the oil in a medium non-stick frying pan over medium-high heat. Add tofu and cook for 3-4 minutes or until golden brown, turning occasionally. Transfer to a plate.
- Put the onion, hazelnuts, salad leaves and tofu into a bowl and toss to combine. Add mango, raspberries and avocado. Toss gently to combine.
- Divide salad between shallow serving bowls. Whisk the vinegar, mustard and pepper together. Drizzle over the salad and serve.