Vegan

Tofu Carrot Spring Salad

Vegan
Vegetarian
Salad
Portions2 peopleChangeTiming 12 minsView
Ingredients10 IngredientsViewSwitzerland99 % localView
  • 3  tablespoons apple vinegar
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  • 4  carrots
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    Storage tip

    Carrots can easily be kept for a week or more in the vegetable drawer of the fridge. Remove the packaging (plastic bags, etc.) before you put them into the fridge. If you want to keep them extra fresh, wrap them in a moist towel.

    Foodsave tip

    You can refresh soft and limp carrots by soaking them in a bowl of cold water for a few hours before eating them. This restores the lost humidity in the carrots, which makes them crisp again.

  • 60  grams chards
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  • 1  teaspoon dijon mustard
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  • 1  pinch of ground black pepper
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  • 60  grams rocket
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  • 6  tablespoons sunflower oil
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  • 2  tablespoons sunflower seeds
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  • 240  grams tofu
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  • 4  slices whole-wheat bread
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Add 6 tablespoons sunflower oil, 3 tablespoons apple vinegar, 1 teaspoon dijon mustard and 1 pinch of ground black pepper into a large bowl and mix the vinaigrette well
Peel 4 carrots and grate them into the bowl
Wash 60 grams rocket and 60 grams chards and add them to the bowl
Cut 240 grams tofu into cubes of around 1 cm
Add the tofu and 2 tablespoons sunflower seeds to the bowl and toss the salad
Serve the spring salad with 4 slices whole-wheat bread
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Tofu Carrot Spring Salad

ENSOY

White plate with green leaves, grated carrots and tofu cubes
Timing 12 mins
Portions2 people
Ingredients10 Ingredients

Ingredients

  • 3  tablespoons apple vinegar
  • 4  carrots
  • 60  grams chards
  • 1  teaspoon dijon mustard
  • 1  pinch of ground black pepper
  • 60  grams rocket
  • 6  tablespoons sunflower oil
  • 2  tablespoons sunflower seeds
  • 240  grams tofu
  • 4  slices whole-wheat bread

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Tools

  • 1 cutting board
  • 1 knife
  • 1 large bowl

Tofu Carrot Spring Salad

ENSOY

Instructions

Add 6 tablespoons sunflower oil, 3 tablespoons apple vinegar, 1 teaspoon dijon mustard and 1 pinch of ground black pepper into a large bowl and mix the vinaigrette well
Peel 4 carrots and grate them into the bowl
Wash 60 grams rocket and 60 grams chards and add them to the bowl
Cut 240 grams tofu into cubes of around 1 cm
Add the tofu and 2 tablespoons sunflower seeds to the bowl and toss the salad
Serve the spring salad with 4 slices whole-wheat bread