Chinese cabbage tofu pecan salad
Ingredients
-
Chinese cabbage
1/3 -
Pecan nuts
50 g -
Firm tofu
450 g -
Lemon
1/2 -
Pepper
A pinch -
Paprika
1/2 teaspoon -
Garlic powder
1 tablespoon -
Cider vinegar
1 tablespoon -
Mustard
1/2 teaspoon -
Garlic clove, minced
1 -
Hemp seed
2 tablespoons
Salad
25 mn
10 mn
4
Description
Light, crunchy and flavorful, Chinese cabbage salad with pecans and tofu is an ideal option for a fresh, nourishing meal. Pan-fried tofu adds a touch of protein, making this salad complete and balanced.
Preparation
-
Cut the cabbage into small pieces and rinse under running water. Drain and place in a salad bowl.
-
Cut the tofu into strips and then into strands.
-
Prepare a date purée and dip the pecans in it, then place them in a dish lined with parchment paper.
-
Preheat the oven to 180° C = 350 F and once hot, insert the pecans for 15-20 min.
-
Put the olive oil in a pan and brown the tofu strands. At the end of the cooking time, remove the pan from the heat and season with salt, pepper and garlic powder.
-
Prepare a vinaigrette by mixing 80ml olive oil, one teaspoon mustard, 1/2 lemon juice, one tablespoon cider vinegar, 1/2 teaspoon mustard, one minced garlic clove, 2 tablespoons hemp seeds.
A word about this preparation...
A quick salad when you don't have the time (or inclination) to cook
I don't know about you, but sometimes I just don't feel like spending an hour cooking. So I look for something that can be prepared quickly without giving in to convenience foods. Salads are good candidates because they're made from fresh ingredients and generally require little or no cooking time.
This salad is a bad example, as there are nuts and tofu to cook, but the cooking times aren't very long ;-)
Une salade végane pleine de goût et de contraste
En entrée ou en plat principal léger, cette salade végane se déguste aussi bien froide que tiède. Une recette simple et rapide à préparer, idéale quand vous devez manger sur le pouce.
Je trouve que le plus de cette salade, c'est vraiment le gout des noix de pacane enrobées de purée de dattes et passées au four ainsi que le tofu dorée à la poêle et parfumé à l'ail. Biensure, la vinaigrette apporte aussi beaucoup dans la saveur du plat.
😋 Alternatives
You can replace the cabbage with a green salad or spinach leaves.
🧊 Conservation
In the fridge: If you have leftovers, store the salad in an airtight container in the fridge for 2 to 3 days. It's best to keep the dressing separate, if possible, to prevent the vegetables from becoming too soft.
Reheat or not: you can eat it cold, but if you prefer the warmth of tofu and toasted walnuts, reheat them separately in a frying pan for a few minutes before adding them to the salad.
To preserve the crispness of the caramelized pecans, store them in a separate jar at room temperature (no more than 2-3 days to keep the crunch).