Ingredients
- 300 g young spinach
- 100 g crumbled tofu
- 50-100 g chopped nuts (e.g. walnut, cashew)
- croutons (bread cubes fried with herbs, baked)
- fresh coriander leaves to taste
- Dressing:
- 100 ml safflower oil or other
- 200 ml apple cider vinegar
- 1/2 teaspoon salt
- 1 teaspoon vegan sugar
- 1 teaspoon vegan mustard
- 1/2 teaspoon cardamom
Directions
This satisfies all your chlorophyll desires! But seriously,
there are vitamins (esp. C, A, E), minerals (esp. Fe, K,
Mg), compete protein and unsaturated fat, i.e. it is a
compete meal.
Wash, drain and chop/shred young spinach leaves (they
must be young). Toss with the tofu, nuts, croutons and
coriander. Drench or drizzle with dressing as desired. With
a little vegan red wine this salad is a really fine meal.
Serves: two
Preparation time: 15 min