SHASHEMANE TUMBULGUM DRY MEAT RUBBED BBQ TOFU Salad

INGREDIENTS

• 4 tsp SHASHEMANE TUMBULGUM DRY MEAT RUB

Salad and Dressing:

• 300g Firm Organic Tofu , cut into 1cm thick slices,
• 200 gm Mixed Salad Leaves,
• 3 Cherry Tomatoes quartered
• 2 tbls Tamari,
• 2 tsp Maple Syrup,
• 1 tsp Fresh Lime Juice,
• 1/2 red Serrano, chopped,
• 1/6 bunch Coriander, Chopped,
• 2 Eshallot Stalks sliced
• 2 tsp Peanuts Crushed,
• ½ tsp Sesame Seeds

METHOD

1. Dry the Tofu thoroughly with kitchen paper and cut into rectangles no more than 1cm thick. Coat with the SHASHEMANE TUMBULGUM DRY MEAT RUB and allow to sit for at least 15 mins. The longer you can let it sit the better.
2. Mix all the ingredients for the dressing in a small bowl and set aside to infuse until you are ready to eat the salad. The more Serrano you add and the longer you let it infuse, the spicier it will be.
3. Heat BBQ and add the Tofu, cook for 4 mins on each side, until it is golden brown and crispy.
4. Arrange the Salad leaves, Cherry Tomatoes in a bowl, add the Tofu, top with more chopped Serrano chilli, fresh Coriander, chopped Eshallots and crushed Peanuts. Add some dressing and keep more to the side as a dipping sauce for the Tofu.