Directions
Today we will prepare a straightforward vegan recipe, speedy but with a fabulous flavor: a delicious salad with red azuki sprouts and sauteed tofu.
Vegan cuisine is often thought of as a weird cuisine, full of recipes based on refined or absurd ingredients that want to replace products of animal origin at all costs.
In reality, this is not the case. Indeed in many ways, vegan cuisine is a back to the basics process and wants to simplify, not make cooking abstruse.
So let’s proceed with this very light recipe, easy to prepare but full of taste!
Ingredients for the vegan salad with red azuki sprouts and sauteed tofu
4 servings
- 300 grams of salad or lettuce
- 50 grams of walnuts
- 80 grams of almonds
- 4 button mushrooms
- 100 grams of bean sprouts
- 30 grams of pumpkin seeds
- 1 carrot
- 2 radishes
- 150 grams of tofu
- 150 grams of beans
- 50 grams of flaxseed
- 10 grams of salt and pepper
- 30 grams of extra virgin olive oil
- 3 spoons of apple cider vinegar
- 1 apple/pear
How to prepare a vegan salad with red azuki sprouts and sauteed tofu
Wash and dry all the vegetables, clean the mushrooms with a damp cloth, being careful not to get them wet. Drain and rinse the beans. Cut the salad and the apple into chunks, slice the radishes finely, grate the carrot, and then put everything in a salad bowl. Peel the walnuts and almonds and crumble them into the salad.
Cut the tofu into tiny pieces, heat a pan with a few tablespoons of oil, and toast the flax seeds. Then add the tofu and stir-fry for 8 minutes. For an even lighter recipe, you can cut the tofu into strips, put it in the oven for 10 minutes at 180 degrees, cut it into cubes and then season it.
Toast a handful of pumpkin seeds separately.
Dress the salad with tofu, pumpkin seeds, salt, oil, apple cider vinegar, and serve with five-grain bread.
And here is a healthy and hyper-vitaminic dish, which, thanks to the contribution of seeds, nuts, and beans’ proteins, can also be considered a single dish for a light and tasty lunch break.
Which wine to pair with a vegan salad with bean sprouts and fried tofu?
A fresh and mineral Chenin Blanc, like Jean Pierre Robinot’s Les Annes Folles. If you want to combine a sparkling wine, Oltrepò Pavese, Champagne and Franciacorta are perfect.
If you want to combine a cocktail, the Dry Martini would be ideal.
