Serves 2 comfortably
This recipe is dedicated to all the vegans.
For the vinaigrette:
1tbs rapeseed oil
1tbs avocado oil (I am using“La tourangelle”)
1tsp wholegrain mustard
1tsp balsamic vinegar
For the Salad:
2 just ripe avocados, stone removed one fan cut and the other one roughly chopped.
150g firm tofu, match stick cut
100g mixed salad leaves
2 heirloom tomatoes, chunky chopped
1 spring onion, finely sliced
1tbs coriander leaves, roughly chopped
2 jalapeño pepper, finely sliced
Juice of ½ lemon
Pinch of sea salt
½ tsp chilli flakes
½ tsp hot paprika powder
1clove of garlic, finely chopped
½ tbs rapeseed oil
In a frying pan, fry the tofu with rapeseed oil until slightly golden brown. Place the chilli flakes, finely chopped garlic and pinch of sea salt in a small bowl. Add the fried tofu and toss so the chilly flakes and hot paprika covering the tofu. Set a side.
In a salad’s bowl mix all together, the salad leaves, heirloom tomatoes, spring onion, coriander leaves, jalapeño and roughly chopped avocado.
In a small bowl, whisk all the vinaigrette ingredients together, add and toss into salad mix.
To serve, divide the salad into two salad plates add the spicy tofu and place the fan cut avocado on top. Sprinkle with sea salt and drizzle with more vinaigrette on top.