RH Staff

Yield: 4 servings.

5 oz. firm tofu, drained, cut into 1" cubes
1 tsp. cumin, ground
1/2 tsp. seasoned salt
2 cloves garlic, crushed
2 Tbsp. olive oil
3-4 Zespri™ Green Kiwifruit
1 cup croutons, toasted
8 black olives, pitted, drained

DRESSING:
1 Tbsp. cider vinegar
1 Tbsp. olive oil

Sprinkle tofu with cumin, salt and garlic. Add oil and stir until mixed. Place tofu mixture, including oil, in frying pan. Fry over medium-high heat until golden. Drain and cool.

Peel and cube or slice kiwifruit. Place kiwifruit, tofu, croutons and olives in medium bowl. Stir cider vinegar and olive oil together until blended and sprinkle over kiwifruit salad.

Photo Credit: Zespri™ New Zealand Kiwifruit