Tofu Tuesday: Salad

Salad doesn’t have to be a boring mixture of lettuce, cucumber and tomato. You can make endless variations with different vegetables, they can be fresh, cooked or canned. A bowl of salad can be a filling meal with protein source such as beans, lentils, tofu, soy curls, nuts or seitan, and even more filling with some pasta or boiled potatoes. Besides, salad is a perfect lunch: it doesn’t take long to prepare it and you can take it to work or picnic or wherever, because you don’t have to worry about reheating it.

This tofu and rice vermicelli salad is Asian inspired, even though I didn’t have any particular Asian country in my mind while I made it. My favourite dressing for this kind of salads is peanut dressing: I blend 3 tbsp peanut butter, 1 medium hot chili pepper, garlic clove, some lemon juice or vinegar together and season with salt and pepper.

noodelsallat

Tofu Salad with Vermicelli and Black Beans

250 g tofu (frozen and thawed)

marinade:
juice of a half grape fruit
0,6 dl white wine
1 garlic clove
salt

oil for frying

1 l cabbage
2 carrots, grated
3 dl black beans
3 tbsp tofu marinade
3 tbsp olive oil
1 tbsp mirin
pinch of salt
50 g rice vermicelli (1 portion)
1 small red onion
piece of red bell pepper

Combine marinade ingredients and marinade diced tofu overnight.

Heat some oil on a frying pan and fry tofu until golden.

Put the cabbage in a bowl and squeeze it with your hands until soft. Peel and grate carrot and put it to the bowl. Add beans, 3 tbsp marinade, olive oil, mirin and salt and stir. Prepare rice vermicelli according to instructions on the package. Slice the onion thinly and cut the bell pepper in strips. Divide the cabbage mixture into bowls and arrange the other ingredients on top of it. Serve with your favourite dressing, or drizzle 1 tbsp marinade on each bowl.

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