Vegan-style Salad Bowl
1 hr 15 min.
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.
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.
Wash the salad and dry the leaves. Clean the radishes and slice into thin slices.
Peel the spring salad onions and chop them coarsely, including part of the green of the stem.
Drain the tofu and fry it on all sides for 5 min in a pan on low heat with 3 tbsp of the marinade.
Prepare the sauce by mixing the rest of marinade with 4 tbsp of olive oil, the lemon juice, salt, pepper and Espelette chilli pepper.
Add the cubes of tofu, chopped onions and radish slices to the pasta, pour over the sauce, mix and adjust seasonings.
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.