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Smoked tofu, wild rice & pomegranate salad
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1 tsp extra virgin olive oil
200g pack cavolo nero, stalks removed, leaves chopped
250g pack Waitrose Spelt, Quinoa, Red Rice & Wild Rice
50g Waitrose Tomato Pesto
25g pack fresh chives, finely chopped
150g smoked tofu, cut into 1cm cubes
1 Waitrose British Blacktail Medium Free Range Egg, hard boiled then peeled and quartered
3 tbsp pomegranate seeds
1. Warm the oil in a large saucepan over a high heat. Add the cavolo nero, fry for 4 minutes until slightly crispy then season.
2. Cook the spelt mix according to the pack instructions. Combine with the cavolo nero, pesto and chives. Divide between 2 plates, top with the tofu, egg and pomegranate seeds. Season and serve.
Typical values per serving:
This recipe was first published in August 2017.