Sticky tofu skewers with lemony red slaw & chickpea croutons
Tofu is transformed into spicy, sticky skewers for a hearty vegetarian protein, paired with a crisp, colourful festive salad.
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Ingredients
- 660g block hard tofu
- 400g can chickpeas
- 2 tablespoons tahini
- ¼ cup (90g) honey
- 3 teaspoons ground cumin
- ½ teaspoon ground turmeric
- 1 teaspoon sea salt flakes
- 1 tablespoon pomegranate molasses
- 1 medium (175g) raw beetroot, peeled, cut into julienne
- 400g piece red cabbage, shaved finely
- 1 radicchio lungo, leaves separated
- 3 radishes, cut into julienne
- ½ cup (50g) walnuts, roasted, chopped coarsely
- 1 green apple, sliced thinly
- LEMONY DRESSING
- 1½ tablespoons Dijon mustard
- 1½ tablespoons honey
- 2 cloves garlic, chopped finely
- ½ cup (125ml) lemon juice
- ⅓ cup (80ml) extra virgin olive oil
- ½ cup finely chopped flat-leaf parsley
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