Crispy tofu sticks on green salad

Name: Crispy tofu sticks on green salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g cherry tomatoes; 150 g Cucumber; 1 collar Rocket; 100 g Frisée salad; 400 g Tofu Nature; 2 TEASPOONS Sweet peppers; 1 knife tip ground cumin and coriander; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 3 TABLESPOONS Pine nuts; 4 TABLESPOONS Oil; 4 TABLESPOONS Maple syrup; 3 TABLESPOONS Lemon juice

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g cherry tomatoes
150 g Cucumber
1 collar Rocket
100 g Frisée salad
400 g Tofu Nature
2 TEASPOONS Sweet peppers
1 knife tip ground cumin and coriander
7-10 Tbsp Salt
7-10 Tbsp black pepper
3 TABLESPOONS Pine nuts
4 TABLESPOONS Oil
4 TABLESPOONS Maple syrup
3 TABLESPOONS Lemon juice

Directions

1
Wash, clean and halve the tomatoes. Cucumber wash, clean and cut into thin slices. Wash rocket, shake dry, cut off stems. Clean and wash frisée lettuce, dab dry well and pluck into bite-sized pieces.
2
Mix everything in a large bowl. Cut the tofu first into slices, then into triangles. Mix paprika, coriander and cumin with 1 teaspoon of salt and pepper. Season the tofu on both sides.
3
Roast the pine nuts in a hot pan until golden brown, take them out. Heat the oil in the pan and fry the tofu for about 2 minutes on each side. Take out and let it drain on kitchen paper. Add maple syrup and 8 tablespoons of water to the hot frying fat and bring to the boil.
4
Remove from heat and stir in lemon juice. Season to taste with salt and pepper. Mix the salad with the marinade. Arrange tofu on top and sprinkle with pine nuts.