Grilled tofu salad wrap

Ingredients

For wrap content

1x 454 g block of firm tofu

1 carrot, thinly sliced

2 Lebanese cucumbers, thinly sliced

6 radishes, thinly sliced

500 ml (2 cups) of sliced red cabbage

1/2 container 113 g Folia Crisp Lettuce

For the marinade

45 ml (3 tablespoons) of maple syrup

45 ml (3 tablespoons) olive oil

30 ml (2 tablespoons) of fresh lemon juice

30 ml (2 tablespoons) of soy sauce

15 ml (1 tablespoon) of grated ginger

15 ml (1 tablespoon) of minced garlic

Salt and pepper

Instructions

1. In a bowl, combine the marinade ingredients.

2. Cut tofu block into eight slices.

3. Pour the marinade into an airtight bag. Add tofu slices and toss to coat well with marinade. Remove air from bag and seal. Leave to marinate in a cool place for at least 1 hour, ideally overnight.

4. At mealtime, preheat the barbecue to medium-high (approx. 220°C – 425°F).

5. Drain the tofu slices, reserving the marinade.

6. Place the tofu slices on a hot, oiled barbecue grill. Close the lid and cook for 1 to 2 minutes on each side. Set aside on a plate and allow to cool before dicing.

7. In a large bowl, toss the carrot with the cucumbers, radishes, cabbage and grilled tofu. Pour in the reserved marinade and stir.

8. Garnish salad leaves with vegetable and tofu mixture.

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