Chinese cabbage tofu pecan salad

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...

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 ready-made meals. 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 ;-)

As an appetizer or light main course, this vegan salad can be eaten either warm or cold. It's a quick and easy recipe, ideal when you need to eat on the run.

I think the best thing about this salad is the taste of the pecans coated in date purée and baked in the oven, and the tofu browned in the pan and flavoured with garlic. Of course, the vinaigrette also adds a lot of flavor to the dish.

Variations: You can replace the cabbage with a green salad or spinach leaves.