Baked teriyaki tofu salad (serves 2)

Basic version

– 1/2 block of drained tofu.

– 250ml teriyaki marinade

– 1/2 chopped red pepper

– 1/2 chopped red chilli

– 1 garlic clove (crushed)

– Mixed salad

– 1 tbsp olive oil

Deluxe  version

– 1/2 block of drained tofu.

– 150ml teriyaki sauce

– 1 tbsp toasted sesame oil

– 2 tbsp miso paste

– 2 tbsp agave nectar

– 1 tsp Chinese five spices

– 1/2 chopped red pepper

– 1/2 chopped red chilli

– 1 garlic clove (crushed)

– Handful of baby spinach

– Handful of rocket

– Handful of lettuce

– 1 baked sweet potato


1) Drain the tofu and cut into cubes (about 1” in size) set to one side.

2) For the deluxe recipe mix the teriyaki sauce, oil, miso paste, agave nectar, five spices, chilli and garlic. Add the tofu, cover with cling film and give it a gentle shake to cover the tofu in the marinade. Do the same for the basic recipe mixing the teriyaki marinade and oil. Set aside in the fridge for at least one hour or overnight.

3) Preheat the oven to 180C/356F. 

4) Line a baking tray with foil and spread out the tofu (keeping the marinade to dress the salad. Drizzle with a little oil and place in the centre of the oven for 25 minutes until golden brown.

5) In a bowl or on a plate prepare your salad. You can add your favourite veg like tomato, cucumber or spring onion.

6) Add the hot tofu to the salad and the potato, pour over the remaining marinade. Serve straight away. Enjoy!