Barbecued Tofu Salad

2 cloves garlic, finely chopped
300g firm tofu, cut in half lengthwise
olive oil cooking spray
6 tomatoes, cut into eighths
200g button mushrooms, cut in half
1 bunch asparagus, cut into 5 cm pieces
1 Spanish onion, thickly sliced
150g baby spinach leaves
1/4 cup macadamia nuts, toasted under a grill or on low heat in a fry pan until golden

Dressing
2 tablespoons olive oil
juice of 1 lemon
1/3 cup mint, finely chopped
1/3 cup parsley, finely chopped
1/4 cup dill, finely chopped

Pre-heat a barbeque, char-grill hotplate or frypan. Place garlic in a flat dish. Add tofu and spoon garlic over to coat.
Spray barbeque with olive oil and place tofu on hotplate. Place tomatoes, mushrooms, asparagus and onion on the barbeque grill. Cook for 3-5 minutes turning occasionally.
Remove tofu and cut into bite-size pieces. To make dressing, place all ingredients in a jar. Shake well.
To serve, divide spinach leaves between serving plates and top with barbequed ingredients. Drizzle with dressing and sprinkle with macadamia nuts.

Health & wellbeing