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Vegan-style Salad Bowl

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Vegan-style Salad Bowl
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easy
Difficulty
1 hr 15 min.
Preparation
Ingredients
Preparation

Ingredients

for 4 servings
2 ½ cups
firm Tofu (cubed)
4 tablespoons
4 tablespoons
8 cups
18
30
3
3 tablespoons
2 pinches
2 cups
freshly ground peppers
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Preparation steps

Step 1/8
Cut the tofu into cubes, wipe it and put it into a bowl to marinate with the soy sauce and sesame oil for 30 minutes, stirring from time to time.
Step 2/8
Cook the pasta for the time indicated on the package then drain, immerse the strainer in a bowl of cold water, and drain again then pour the pasta into a large bowl. Immediately drizzle with olive oil, mix and reserve.
Step 3/8
Wash the salad and dry the leaves. Clean the radishes and slice into thin slices.
Step 4/8
Peel the spring salad onions and chop them coarsely, including part of the green of the stem.
Step 5/8
Drain the tofu and fry it on all sides for 5 min in a pan on low heat with 3 tbsp of the marinade.
Step 6/8
Prepare the sauce by mixing the rest of marinade with 4 tbsp of olive oil, the lemon juice, salt, pepper and Espelette chilli pepper.
Step 7/8
Add the cubes of tofu, chopped onions and radish slices to the pasta, pour over the sauce, mix and adjust seasonings.
Step 8/8
Put the salad leaves at the bottom of 4 bowls, divide pasta salad between the bowls and top with a large pinch of alfalfa sprouts.

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