Tofu and Sprout Salad with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- For the salad
- 8 Radish
- Zucchini (1 each green and yellow)
- 2 medium-sized Tomatoes
- 1 medium red onion
- 400 grams Tofu
- 100 grams soy or Mung bean sprouts
- For the dressing
- 5 Tbsps White vinegar
- salt
- peppers (freshly ground)
- 1 Tbsp Vegetable broth
- 2 Tbsps soy sauce
- 4 Tbsps Peanut oil
- Oak leaf lettuce
- 4 Tbsps parsley (freshly chopped)
- 4 Tbsps oregano (freshly chopped)
- Cress
- 8 black Olives
- 1 Tbsp Sesame seeds
Preparation steps
1.
Trim leaves and root ends from radishes. Rinse the zucchini and tomatoes and cut into thin slices. Peel and cut onion into very thin rings.
2.
Drain tofu and cut (with a serrated knife) into slices.
3.
Blanch sprouts in boiling water, about 1 minute. Rinse and drain.
4.
To make dressing: Whisk vinegar with salt and pepper to taste, vegetable broth and soy sauce. Drop by drop, whisk in oil until emulsified.
5.
Place prepared vegetables and tofu on a large plate and drizzle with dressing. Let marinate 15-20 minutes.
6.
Rinse lettuce, shake dry, and tear into bite-sized pieces. Toss with remaining dressing.
7.
Arrange vegetables, sprouts and tofu alternately on plates. Garnish with herbs, onions, olives and lettuce leaves and sprinkle with sesame seeds.
