Tofu Croutons with Spring Vegetable Salad

Tear the Cauldron Extra Firm Tofu into 1-2 cm sized cubes and coat with sesame oil, salt and pepper. Air Fry for 20-25 mins at 180 ̊ until crunchy.

Meanwhile, heat a pan till hot and char cook the asparagus and sprouting broccoli until charred and starting to soften.

To make the dressing, combine all the ingredients and mix thoroughly.

In a bowl add the lettuce leaves, asparagus, sprouting broccoli and dressing, toss to coat.

To serve, lay down the lettuce leaves followed by the asparagus and sprouting broccoli, avocado and cucumber. Sprinkle on the pomegranate seeds, mixed seeds and zest. Lastly add the tofutons and enjoy!