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Yorkshire Recipes

Warm Broccoli, Pepper and Smoked Tofu Salad
Spring is here, the flowers are out - fresh local produce is all about!
'Superfood' broccoli is teamed up with roasted red peppers and tofu for a healthy lunchtime salad

by Annie Stirk
Serves 4

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Preperation time 10 minutes
Cooking time 5 minutes

2 cloves of garlic, crushed
2 teaspoons sesame seeds, toasted
2 tabblespoons balsamic vinegar
1 teaspoon sesame oil
80ml/2.5floz olive oil
225g/8ozs smoked tofu
2 large red peppers, de-seeded and quartered
600g/22ozs Broccoli florets

1. Boil steam or microwave the broccoli until just tender, drain. Rinse under cold water and drain
2. Roast the peppers under a grill or very hot oven, skin side up until the skin blisters and blackens. Remove from heat and cover with plastic or paper for 5 minutes. Remove plastic and peel away the skin and chop coarsely
3. Cut the tofu into 1cm cubes
4. Make the dressing by combining the remaining ingredients in a screw top jar and shake well
5. Combine the vegetables, tofu and dressing in a large bowl and toss gently

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