• 180g tofu Tofu, firm
• 40g kale Kale, raw
• 60g bean sprouts Bean Sprouts
• 60g carrots Carrots, raw
• 60g avocado Avocado
• 8g olive oil Olive Oil
• 15g lemon juice Lemon Juice

1. 1

   Press the tofu for 10 minutes, cut into cubes and air-fry or pan-fry until golden and crisp on all sides (about 12 minutes).

2. 2

   Whisk together the lemon & olive oil dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the kale leaves, beansprouts and carrot with half the dressing.

4. 4

   Top with the crispy tofu and avocado, then drizzle with the remaining dressing.

Tap ingredients and steps to tick them off as you cook.