The Sexy Sugar Free Vegan Project: Seared Tofu, Asparagus + Macadamia Salad

You know, for me, sugar wasn't the hardest thing to give up. Luckily, I was never a big fan of lollies or soft drink. I never put sugar in my coffee or on my weetbix or anything, so it really wasn't a big stretch. For me, the hardest thing to give up was the salty stuff... yup, cheese and butter. It took me a while to figure out how to make my salads really satisfying without cheese. This recipe originally calls for haloumi cheese - that salty, briny, rubbery taste and texture just adds something to the sweetness of the macadamia, the buttery avocado and the bitter crunch of the asparagus. What's a good vegan to do? Why, make it out of tofu, of course! Now, I know its a little fiddly, but taking the extra time (about 30 mins) to press and salt your tofu first makes for a pretty tasty faux haloumi, believe me! Just go crazy with that salt, and I promise, you'll be surprised.

Pan Seared Tofu, Avocado Macadamia Salad
(serves 4)

150g baby green beans, trimmed
1 tbsp olive oil
500g asparagus, halved crossways
1 large avocado, sliced thinly
½ cup macadamia nuts, halved toasted
200g rocket leaves

for the macadamia dressing
1 tsp mild english mustard (check that it is sugar free)
¼ cup macadamia oil
¼ cup apple cider vinegar

for the pan seared tofu
500g firm tofu
1 tbsp fresh lemon juice (plus more to taste)
1 tbsp of fine sea salt
a pinch of ground black pepper
1 tbsp olive oil

method
Sprinkle tofu slices with half of the sea salt, place between 2 clean tea towels and put something heavy on it (like a couple of cookbooks). Let it sit for 20-30 min to drain out the moisture. Make sure you’ve got as much liquid as possible out of the tofu before cutting into slices about 1/4 inch in thickness.

Meanwhile, combine ingredients for macadamia dressing in a screw-top jar and shake well. Blanch green beans and asparagus until just tender and bright green in colour, then rinse in cold water and drain.

When the tofu is ready, rub each slice with the remaining salt and pepper, and cook in a large frying pan with a little bit of olive oil. Fry for 2-3 minutes on each side, until golden and crispy on both sides. Remove and pat the oil off with a paper towel. Sprinkle lemon juice over the slices of tofu.

Place beans and asparagus in a large bowl with the avocado, macadamias, rocket and dressing. Toss gently to combine. Drizzle a little macadamia oil over the entire dish and serve with the tofu slices scattered on top. Delish!

How do I sign up to The Sexy Sugar Free Vegan Project?
To join, simply enter your email address below. I'll send out little goodies and tips along the way. Then, simply follow Wolf and Willow each day and try out as many recipes as you can. Easy!