Black Pepper Tofu with Charred Baby Greens and Pomegranate Dressing

Serves four | Preparation time: 15 minutes, plus 1 hour for marinating the tofu  | Cooking time: 20 minutes

  • Tofu 800g
  • Olive oil ½ cup
  • Juice of 1 lemon
  • Thin soy sauce ½ cup
  • Thick soy sauce ¼ cup
  • Freshly ground black pepper ¼ cup
  • Asparagus 400gtrimmed
  • Baby leeks 400gwashed and trimmed
  • (Add your favourite greens onto this if you like.)
For the dressing
  • Olive oil ¼ cup
  • Tahini 1 tsp
  • Dijon mustard 1 tsp
  • Lemon juice 2 tbsp
  • Pomegranate juice 1 tbsp
  • Hazelnuts 50gtoasted
  • Pomegranate arils 4 tbsp
  • Micro leaves 100g
  1. Slice the tofu into thick strips and place in a small bowl. Combine half the olive oil, lemon juice and two soy sauces and pour over the tofu to marinate for 1 hour.
  2. Sprinkle the black pepper onto a plate and toss the tofu in the pepper to cover, gently pressing down to make it stick.
  3. Toss the vegetables in the rest of the olive oil and cook, together with the tofu, over medium coals – or in a griddle pan – until the vegetables are charred and the tofu has formed a slight toasted crust.
  4. Make the dressing by placing all the ingredients in a little jar, tightly secured with a lid and shake until emulsified.
  5. Arrange the hazelnuts and pomegranate on four plates. Equally divide the vegetables and tofu on the plates and splashes of dressing. Top with the micro leaves.