• 180g tofu Tofu, firm
• 80g lettuce Lettuce, romaine
• 60g red pepper Red Pepper
• 60g carrots Carrots, raw
• 100g quinoa Quinoa, cooked
• 50g greek yoghurt Greek Yoghurt, 0% fat
• fresh dill & mint

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 yoghurt-herb dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the romaine leaves, peppers and carrot with half the dressing.

4. 4

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

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