TOFU AND POMEGRANATE SALAD

This Tofu and Pomegranate Salad is light and yet substantial as a starter or lunch.  Many vegan recipes feature pomegranate as an accompaniment to a savoury dish but I’m not one for mixing savoury and sweet so I’ve always been cautious.  I decided to try the fruit in this dish for aesthetic purposes and I’ve been converted – the sweetness works perfectly with the tang of the lime and sharpness of the red onion.

INGREDIENTS:

• ½ red onion
• ½ lime
• ½ bag watercress
• ¼ block firm tofu
• salt and pepper
• rapeseed oil
• watercress
• ¼ pomegranate
• 10 cherry tomatoes, halved
• handful parsley
• handful mint

METHOD:

1. Thinly slice the onion, cover with the lime juice and set aside
2. Cut the tofu into 1cm slices, season with plenty of salt and pepper and fry in the rapeseed oil until crispy
3. Place the watercress on a plate and sprinkle over the pomegranate, tomatoes and herbs
4. Add the tofu and onion, season and serve