Categories: Main courses

Crazy salad with caramelized tofu

Yes, because we have vegetarian friends too. And we are open minded.

And when you taste it, you adopt it…

For 2 people

Marinade

1 orange
1 lime
2 tbsp of Nuoc Mam sauce
2 tbsp of soy sauce
2 tbsp of sweet soy sauce
2 tbsp of Teriaki sauce
2 tbsp of Minin Seasoning
2 tbsp of agave syrup
2 tbsp of sesame oil
2 tbsp of olive oil
Sesame seeds

Salade

1 apple
1 raw beetroot
1 avocado
1 pomegranate
1 spring onion
3 radishes
250g of tofu (natural or smoked)
Mix of seeds for salad
Baby spinach
Sprigs of lamb’s lettuce
Rocket salad

Dressing

2 tsp of mild mustard
1 tsp of aromat
1 tbsp of maggi
2 tbsp of cider vinegar
2 tbsp of agave syrup
4 tbsp of olive oil

Mix all the marinade ingredients in a bowl, except the sesame seeds.

Add the tofu cut in small pieces and set aside for 30 to 45 minutes.

Mix all the dressing ingredients and set aside.

In a saucepan, pour the tofu with the marinade and cook over low heat until the liquid is evaporated and the tofu is slightly caramelized. Remove from heat, sprinkle with a small handful of sesame seeds, mix gently and let cool.

Meanwhile, divide the salad on two large plates (baby spinach, sprigs of lamb’s lettuce and rocket salad). Add the chopped spring onion, slices of avocado, the apple cut in pieces, raw beetroot strips, pomegranate seeds, thin slices of radishes and salad seeds.

Finally add the lukewarm caramelized tofu and the dressing just before serving.

Plate: Favorita @ Bernardaud

Fabrice