BBQ vegan tofu and zucchini salad

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Get the party started with this vegan BBQ tofu and zucchini salad (RECIPE BELOW). It’s a mouth-watering mix of fresh and chargrilled veggies, pearl couscous and a zingy dressing.
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BBQ tofu & zucchini salad
Serves 4 Prep 10 mins Cooking 10 mins
250g pkt pearl couscous
2 zucchini, thinly sliced lengthways
300g firm tofu, thinly sliced
¼ cup (60ml) olive oil
¼ cup (60ml) balsamic vinegar
1 garlic clove, crushed
60g pkt Coles Australian Baby Rocket
200g Perino tomatoes, sliced
2 spring onions, thinly sliced
½ cup flat-leaf parsley leaves
1 Cook the couscous in a saucepan of boiling water for 10 mins or until just tender. Refresh under cold water until cool. Drain well. Transfer to a bowl.
2 Meanwhile, preheat a chargrill on high. Spray zucchini and tofu with olive oil spray. Cook, in 2 batches, for 1-2 mins each side or until charred.
3 Combine the oil, vinegar and garlic in a screw-top jar and shake until well combined. Season.
4 Divide couscous and rocket among serving plates. Top with tomato, zucchini and tofu. Sprinkle with spring onion and parsley and drizzle with the dressing.
Want more easy and delicious recipes? Check out our Easy weeknight meals playlist _, which includes:
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Food

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