Vegan recipe

Skillet Grilled Tofu and Rocket Salad

Prep 15 mins
Cook 30 mins
Serves 2

A fresh taste of Italian cuisine – peppery rocket layered with tomatoes, olives and skillet grilled chunks of Tofu with Italian Herbs & Tomato.

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1 pack of Cauldron Pressed Tofu with Italian Herbs & Tomato cut into triangles
250g rocket, washed and dried
100g Cherry tomatoes, halved
10 kalamata olives, sliced into rounds
4 ripe salad tomatoes, halved
2 garlic cloves, peeled and thinly sliced
4 sprigs of thyme
2 tbsp rock salt
Extra virgin olive oil
Black pepper

For the salad dressing

1 tbsp chervil
1 tbsp mint, finely chopped
1 tbsp flat-leaf parsley, finely chopped
1 tbsp tarragon, finely chopped
1 tsp Dijon mustard
1 tbsp red wine vinegar
Olive oil
Salt & pepper


  1. First, on a baking tray take the ripe salad tomatoes and place them skin side down now sprinkle a Little Rock salt on each followed by a slice of garlic and half of a sprig of thyme, place in the oven to cook for 30mins until slightly shrivelled.
  2. To make the dressing, in a bowl add the mustard and red wine vinegar and a pinch of salt and pepper, whisk until fully combined, now whilst continuously whisking, slowly pour a constant thin stream of olive oil and whisk until quite thick, now fold in the fresh herbs and season to taste.
  3. Now, take the tofu and drizzle with a little olive oil. Heat a griddle pan to high heat and griddle the tofu pieces for 5 mins on each side.
  4. Now, dress the rocket with some of the dressing and portion out between two bowls. Dot the cherry tomatoes and olives over the rocket and the oven-dried tomatoes. Top with the griddled tofu and spoon over a little more dressing, serve immediately.