Huh?!? Smoked tofu?
Have you ever eaten smoked tofu? You can get it at organic supermarkets like Ekoplaza and Marqt, for example. It is a delicious seasoning in a salad or on a sandwich. You don’t have to prepare it and it has a firm bite. You can use smoked tofu in dishes where you would otherwise use smoked salmon, mackerel, goat cheese or feta as a salty tastemaker.
This garden salad contains quinoa. Instead of quinoa you can also use (black, red or brown rice). Want to be ready extra fast? Then use couscous!
- 200 g quinoa
- 1 vegetable stock cube
- 150 g green peas (frozen)
- 200 g edamame beans (frozen)
- 50 g rocket salad
- 20 g fresh mint
- 20 g fresh coriander or parsley
- 40 g peeled pistachios
- 200 g smoked tofu
- 2 tbsp extra virgin olive oil
- 1 tsp mustard
- 1 tbsp apple cider vinegar
- pinch of sea salt
- pinch of black pepper
- optional: edible flowers
- Put the quinoa in a pan with 750 ml water and the stock cube. Bring to the boil and simmer for about 10 minutes. Pour off any excess liquid.
- Bring a pan of water to a boil. Put the green peas and edamame beans in it and cook, according to the instructions on the package, for about 6 minutes. Drain the cooking water and rinse with cold water.
- Put the arugula in a large bowl. Spoon in the quinoa.
- Finely chop the mint and cilantro (or parsley). Mix them together with the edamame and green peas through the salad.
- Roughly chop the pistachios and slice the tofu. Mix through the salad.
- Make the dressing by mixing the olive oil with the mustard, vinegar, salt and pepper in a small bowl. Mix through the salad and serve.
- Optionally, you can make the salad extra cheerful by using edible flowers.