Colourful salad with fried Smoked Tofu

Crispy, savory, autumn

45 minutes
easy
serves 4

Tear the lettuce into bite-sized pieces. Make a vinaigrette out of the sherry vinegar, walnut oil, lemon juice and vegetable broth, and season with salt, pepper, and sugar.

Chop the walnuts coarsely and the shallots finely. Cut the tofu into small cubes and fry in hot oil on all sides until crisp. Add shallot and sauté briefly. Then add the chopped walnuts, stir frequently until golden brown, and set aside, keeping warm.

Pour the vinaigrette over the lettuce and arrange on the plates. Sprinkle the warm tofu and walnut mixture over the top. Garnish the plates with the cream of balsamic.

Note: This serves four as a side salad. If you want to serve it as a main dish, make at least double the amount.

Note

Before serving, you can add part of the Smoked Tofu-walnut mixture directly to the vinaigrette – this makes it even more aromatic. Try this recipe with our Smoked Tofu with Almonds & Sesame Seeds.

200 g	Taifun Smoked Tofu
300 g	lettuce
2 tbsp	sherry vinegar
6 tbsp	walnut oil, cold pressed
1 tsp	lemon juice
80 ml	vegetable broth or mushroom broth
1 tsp	prepared mustard
1 pinch of	sugar
50 g	walnuts
1	shallot
	salt and black pepper, freshly ground
1 tbsp	oil for frying
	cream of balsamic as garnish