Spanish · Lunch
Grilled Vegetable Salad with Roasted Peppers (GLP-1)
A Spanish-style grilled vegetable salad built around pan-seared marinated tofu, charred red peppers, zucchini and onion, tossed with white beans, sherry vinegar and smoked paprika. Light, protein-forward and fibre-rich, it leans on roasted vegetable sweetness and a smoky vinaigrette rather than bread or heavy oil for satisfaction.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
389Calories
37.1gProtein
14.6gFat
31.4gCarbs
9.8gSugar
12.6gFiber
410mgSodium
0mgChol
2.3gSat Fat
1180mgPotassium
210mgCalcium
5.8mgIron
0mcgVitamin B12
135mgVitamin C
vegetarian
gluten-free
low-calorie
protein-rich
high-fiber
low-carb
glp-1
Instructions
1
Prep
Press tofu slices between paper towels for 10 minutes, pat dry and season lightly with salt. Slice zucchini lengthwise into planks and mince the garlic.
2
Marinate
Toss pepper halves, zucchini planks and onion with half the olive oil, garlic and smoked paprika. Let sit 15 minutes.
3
Char
Grill pepper halves skin-side down over high heat for 8 minutes until blackened, wrap in foil for 5 minutes, then peel off skin.
4
Grill
Place zucchini and onion on grill pan over medium-high heat for 5 to 6 minutes per side until deep char lines form and vegetables soften.
5
Sear
Heat remaining olive oil in a nonstick skillet over medium-high heat and sear tofu slices for 3 to 4 minutes per side until golden crust forms.
6
Plate
Slice peppers and zucchini into strips. Toss with beans, sherry vinegar, oregano, salt and pepper. Arrange arugula on a plate, top with vegetable mixture, lay tofu on top and finish with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.6 oz270g firm tofu
- 22 small red bell pepper, halved and seeded
- 22 small zucchini
- 11 small onion, cut into wedges
- 1 cup90g, about half a 15 oz can, drained cannellini beans
- 2 clove2 clove garlic
- 2 tsp2 tsp smoked paprika
- 2 tbsp2 tbsp sherry vinegar
- 2 tbsp30ml olive oil
- 22 small handful arugula
- 1 tsp1 tsp dried oregano
- salt and black pepper to taste
