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Crispy tofu with orange and macadamia nuts

23 October 2018

Crispy fried tofu with a sweet and nutty dressing served on crunchy endive leaves.

Crispy tofu with orange and macadamia nuts
Crispy tofu with orange and macadamia nuts

Preparation time

15 minutes




  • 1 blood orange or Valencia orange, peeled, segmented and diced
  • 80 g (2¾ oz) firm tofu, diced, seasoned and fried until golden and crispy
  • 3 tablespoons macadamia nuts, ½ chopped, ½ left whole
  • Small handful of coriander (cilantro) leaves, chopped, plus extra whole leaves to garnish
  • 60 ml (2 fl oz/¼ cup) extra-virgin olive oil, plus extra for the endive
  • 2 tablespoons raspberry wine vinegar or balsamic vinegar
  • 8 small purple endive or chicory leaves


Combine the orange, tofu, chopped macadamias and chopped coriander in a bowl.

Whisk the oil and vinegar together in another bowl and pour the mixture over the tofu.

Rub a little oil over the endive and spoon the dressed mixture on top of the leaves.

Finely grate whole macadamias over the top and garnish with coriander.


Vegetarian Party Food by Jessica Oldfield (Hardie Grant, £12.99) Photography © Beatriz Da Costa

Visit our canapé section for more party food recipes


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.