Growing up, my favourite restaurant starter was a traditional ‘Prawn Cocktail’.  To be honest, I loved the sauce and bread that came with it more than the prawns, which I found to be smelly however, since becoming vegan, I have substituted prawns with tofu to recreate this tasty classic.

Try it out for yourselves.  It is so tasty, filling and nutritious.

Serves 4 as a main dish or 8 as a starter/side dish


1 block of firm tofu, cut into small cubes (396g pack – I use Organic Cauldron Tofu)
2 large iceberg lettuce, sliced
2 small/1 large avocado, sliced
1 cup cherry tomatoes, cut in half or if small leave whole
1/4 cup fresh parsley finely chopped (optional)
1/4 cup fresh coriander finely chopped (optional)
2 cups mixed watercress, spinach & rocket (optional) (80g pack)
1 lime cut into quarters


  1. In a big salad bowl, start by adding the lettuce, then watercress, spinach and rocket mix, then fresh herbs, topped by cherry tomatoes
  2. Along the outside of the salad place the avocado pieces
  3. Add lime pieces around the salad edge
  4. Prepare the Marie Rose sauce (click here for recipe  and drizzle on the top of the salad
  5. Serve this with some fresh wholegrain or rye bread or oat crackers


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