Easy Vegan Tofu Sesame Salad
This nutritious vegan super food salad is a perfect lunch pick-me-up and
will keep you going throughout the day. As kale is a very stable salad option
its ideal to be prepared at home and to be taken to and family gathering or to
work as a healthy lunch option.
It is gluten free and has that extra portion of protein thanks to the
tofu and lentils it contains, which makes it the perfect pre- or post-workout
protein snack.
Adding sauerkraut or fresh sprouts will give it that extra nutrient
boost and the much needed probiotics.
Apart from all the vegan goodness it contains, it is simply delicious.
Makes 2 servings
Fresh Ingredients
2 small cucumber
1 big tomato
3-4 cups of fresh kale, without stems
5 cups romaine lettuce, sliced
1 red pepper, finely sliced
1 avocado sliced into cubes
Optional: Homemade Sauerkraut, fresh coriander, sprouts
Basics
200g firm tofu
1 cup boiled green lentils
Sesame oil
Balsamic vinegar
Optional: Pomegranate vinegar
2 Tbsp. seed mix
2Tbsp. soy sauce
Spices/ Herbs
Salt, pepper, paprika, ginger, garlic
How to do:
·
Cut the tofu in small cubes and marinate with soy
sauce, 1 Tbsp. sesame oil and each ½ tsp. garlic and ginger powder. Mix
occasionally.
· Remove stems from kale, wash and add 1/2 tsp. salt, each 1 tsp. balsamic vinegar and sesame oil and massage till it gets softer and smaller.
· Fry up the tofu from all sides till it’s crispy.
· Slice the lettuce into stripes and wash.
· Slice the avocado, cucumber, tomato into cubes and slice the pepper into stripes
· Mix the kale, lettuce, lentils and veggies and add each 2-3 tbsp. sesame oil and balsamic vinegar and each 1 tsp. garlic powder, ginger powder and ½ tsp. pepper and paprika. Mix everything and adjust to your liking, you can also add some soy sauce or salt
· Arrange the salad mix on your plate, add the crispy tofu and sprinkle with sesame seeds and fresh coriander and sprouts
· Remove stems from kale, wash and add 1/2 tsp. salt, each 1 tsp. balsamic vinegar and sesame oil and massage till it gets softer and smaller.
· Fry up the tofu from all sides till it’s crispy.
· Slice the lettuce into stripes and wash.
· Slice the avocado, cucumber, tomato into cubes and slice the pepper into stripes
· Mix the kale, lettuce, lentils and veggies and add each 2-3 tbsp. sesame oil and balsamic vinegar and each 1 tsp. garlic powder, ginger powder and ½ tsp. pepper and paprika. Mix everything and adjust to your liking, you can also add some soy sauce or salt
· Arrange the salad mix on your plate, add the crispy tofu and sprinkle with sesame seeds and fresh coriander and sprouts
Check out Easy Vegan Lentil Soup
Read also Boho Vegano (vegan workshops)
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