Grilled Tofu and Stone Fruit Salad
with Basil Pesto
Enjoy all the flavours of summer in one amazing salad! Sweet nectarines shine with savoury basil pesto, and tomatoes and tender spinach balance together to compliment grilled tofu.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Tofu
(Contains: Soy)
1 unit(s)
Ciabatta Roll
(Contains: Barley, Wheat May contain traces of: Soy, Walnuts, Sesame)
1 unit(s)
Stone Fruit
¼ cup
Basil Pesto
(Contains: Milk May contain traces of: Soy, Sulphites, Tree nuts)
1 tsp
Garlic Salt
(May contain traces of: Soy, Sesame, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
1 unit(s)
Tomato
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
56 g
Baby Spinach
Not included in your delivery
0.13 tsp
Pepper*
0.06 tsp
Salt*
½ tsp
Sugar*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Cut ciabatta into 1/2-inch-thick slices.
- Cut four sections off each nectarine, avoiding the pit.
- Transfer ciabatta slices and nectarines to a plate. Brush with 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add pesto, a plate with ciabatta and nectarines and a clean plate (for cooked tofu) to a large tray to bring to grill in step 3.
- Pat tofu 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 both sides with half the garlic salt and pepper.
- Head out to the grill with tofu and tray of ingredients!
- Add tofu to one side of the grill. Reduce heat to medium, close lid and grill tofu, flipping once, until grill-marked, 4-5 min per side.
- Transfer tofu to a plate. Spread pesto over top. Set aside.
- Meanwhile, add ciabatta slices and nectarines to the other side of the grill. Close lid and grill until ciabatta is crisp and grill marks form on nectarines, 2-3 min per side.
- Transfer grilled ciabatta slices and nectarines back to the same plate to cool slightly.
- Cut or tear cooled ciabatta into 1/2-inch pieces.
- Cut each nectarine section into 1/4-inch slices.
- Cut tomato into 1/2-inch pieces.
- Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with remaining garlic salt and pepper, then whisk to combine.
- Add nectarines, tomatoes, spinach and half the ciabatta croutons, then toss to combine.
- Thinly slice tofu.
- Divide salad and tofu between plates.
- Spoon any remaining pesto from the plate over tofu.
- Sprinkle remaining ciabatta croutons over salad.
