Pa'lais star
Pa’lais Cuisine Cashew Sauce
25m
25m
Summer salad with tofu sramble, colourful veggies, avocado and a creamy green dressing
Summer salad with tofu sramble, colourful veggies, avocado and a creamy green dressing
Step 1
First, make the tofu eggs. Heat a pan over medium-high heat and add olive oil. Crumble the tofu over the pan and sauté briefly.
Step 2
Sprinkle with 1 tsp cumin and 1/2 tsp turmeric. Sprinkle with 1 tbsp soy sauce and stir well. Taste and season with black pepper and salt.
Step 3
Remove the tofu eggs from the pan and set aside.
Step 4
Add the cashews and pumpkin seeds to the same pan. Toast until they begin to color.
Step 5
Then season them with cumin, cayenne pepper and a dash of soy sauce. Taste and season with salt and pepper.
Step 6
Make the dressing: Blend the Pa’lais Cuisine – Cashew Sauce with the mint, basil a handful of arugula and garlic.
Step 7
Season with a pinch of cumin, juice of a quarter of a lime and a good deal of salt and pepper. Taste and season with salt and pepper.
Step 8
Divide the vegetables and fruit between two plates. Add the tofu scramble and finish with the toasted nut mixture and the creamy green dressing.
Ingredients
1 block of tofu (250 gr)
1 tsp cumin + extra
1/2 tsp turmeric + extra
1 tbsp (gluten free) soy sauce + extra
Handful of pumpkin seeds
A handful of cashews
Pinch of cayenne pepper
1/2 cup Pa’lais Cuisine – Cashew Sauce
1 handful mint leaves
2 handfuls basil leaves
1 handful arugula
1/2 clove of garlic
1/4th lime or lemon
1/2 zucchini, spiralized
2 handfuls cherry tomatoes, halved
30 gr arugula
1 handful blueberries
1 avocado, cut or diced
Olive oil, pepper and salt
