Charred Fig and Rocket Salad with Lemon Tofu Feta

Lee Watson

Fig and tofu

When we were visiting France, and sipping our way around the surrounding countryside, we stopped in a tiny little place where the kindly chef offered to roast me some figs in balsamic vinegar with rocket salad. The natural sweetness of the figs and the sharp rocket lit up my mouth.. Here I’ve added a little fragrance with the basil and a good dollop of tofu feta, which makes it more of a light lunch salad

  1. 3 handfuls of rocket leaves
  2. handful of fresh basil leaves
  3. 6 ripe figs, quartered
  4. 2 tablespoons balsamic vinegar
  5. 3 tablespoons toasted pine nuts
  6. For the lemon tofu feta:
  7. 1 tablespoon nutritional yeast flakes
  8. juice of ½ a lemon
  9. ½ teaspoon lemon zest
  10. 1 tablespoon olive oil
  11. 400g firm tofu, well drained, crumbled
  12. 1 clove of garlic, peeled and crushed
  13. large pinch of sea salt
  14. pinch of cracked black pepper
  15. For the dressing:
  16. 1 tablespoon lemon juice
  17. 1 teaspoon brown rice syrup
  18. ½ tablespoon balsamic vinegar
  19. pinch of sea salt
  20. 1 tablespoon extra virgin olive oil

Serves 4.

  • To make the tofu feta, put the nutritional yeast flakes into a bowl with the lemon juice and zest and leave to dissolve.
  • Heat the oil in a small frying pan on a medium heat and add the tofu and garlic. Pan-fry until slightly golden, then add the lemon mix, salt and pepper, bring to the boil and cook until the lemon juice has evaporated. Spoon into a bowl and allow to cool. Check that it’s just a little too salty, like feta.
  • To make the dressing, whisk together the lemon juice, syrup, vinegar, salt and extra virgin olive oil in a small bowl.
  • Mix the rocket and basil leaves together in a bowl. Drizzle 1 tablespoon of the dressing over the leaves and toss together. Keep the rest of the dressing for further dipping and drizzling.
  • Warm a griddle pan on a high heat and brush with a little oil. Just as the oil begins to smoke, place your figs widthways in the pan. Allow to cook for 2 minutes, basting them with balsamic vinegar as you go.Turn them when well caramelized, then remove the now sticky figs from the heat.
  • Scatter the leaves beautifully on plates, and top with the warm figs, a couple of spoons of the tofu feta and a sprinkling of toasted pine nuts.

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