Charred Fig and Rocket Salad with Lemon Tofu Feta

Lee Watson

Charred Fig & Rocket Salad

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  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

Thanks to the natural sweetness of the figs and the sharp rocket, this recipe is a real treat for the tastebuds.

This is a tasty, light salad to enjoy during summer.


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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