YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 block tofu with chilli
- 500 g mushroom (I used a mix)
- 1 can or 200g white beans
- 1 handful cherry tomatoes
- 3-4 branches fresh rosemary, chopped
- 3 cloves garlic, minced
- olive oil
- to taste salt, pepper
- 1 ts basil, dried
- 200 g salad mix
- 1 tbsp lemon juice
- to taste pumpkin seed
- 1 block tofu with chilli
- 500 g mushroom (I used a mix)
- 1 can or 200g white beans
- 1 handful cherry tomatoes
- 3-4 branches fresh rosemary, chopped
- 3 cloves garlic, minced
- olive oil
- to taste salt, pepper
- 1 ts basil, dried
- 200 g salad mix
- 1 tbsp lemon juice
- to taste pumpkin seed
Directions
1. Heat up a splash of oil in a pan and sauté the washed and sliced mushrooms for a few minutes, until they become tender together with the garlic and rosemary.
2. Season with salt and pepper and add the halved cherry tomatoes. and basil. Over high heat, sauté them for another minute and remove from fire. Mix it with the washed and drained white beans.
3. Meanwhile start to heat up the pan again, cut the tofu into half and roast them until they start to turn golden on both sides.
4. Layer the salad mix on a plate. I used a mix of baby spinach, ruccola, red chard, ref and green batavia. Top it with the mushroom salad and place a slice of tofu next to it for each person.
For some extra sour taste, sprinkle a dash of lemon juice on top and season with pumpkin seeds.
Vegan Tofu Bowl With Spicy Peanut Sauce
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Photo: Imola Toth
