Seared tofu, coated in sesame seeds, sits on top fresh spinach, avocado and tomato salad. But the best part of this tasty dish is the nutty, craveable sesame dressing!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
1 unit
Tofu
(Contains Soy)
1 tbsp
Sesame Seeds
(Contains Sesame)
½ tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 unit
Tomato
1 unit
Avocado
2 tbsp
Tahini Sauce
(Contains Soy, Sesame May contain Egg, Fish, Milk, Mustard, Sulphites, Wheat, Crustaceans)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
½ tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
113 g
Baby Spinach
28 g
Crispy Shallots
(Contains Wheat)
½ tbsp
Oil*
0.13 tsp
Pepper*
¼ tsp
Sugar*
If you've opted to get tofu, pat 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 tofu in the same way the recipe instructs you to season the chicken breasts.
Cook tofu in the same way the recipe instructs you to cook the chicken breasts.