I am vegan, and I choose compassion. Which to me not only means not only choosing to substain from animal-based or animal-derived products, but also translates into a number of healthy and delicious meals – lots of fresh fruits, interesting vegetable combinations, legumes and thousands of interesting spice variations. Oh, and I’ve just recently started learning a bit about spices and their combination – my God, there’s so much unexplored!
…and yet despite the fact that we all might find an avocado, a slice of bread and a few tomatoes no one really knows how to “treat” me as a guest. So instead, I usually invite people to our apartment so that I could prepare something nice and (un)expected for them. Here we go: a simple, delicious 15 minute meal – salad!
- Salad mix
- Fresh, ripe mango
- Firm tofu
- Bell pepper
- Sunflower seeds
- Coconut milk (200ml)
- Soy sauce (2-3 tbsp)
- 1 garlic clove
- 1 tbsp brown sugar
- A scoop of peanut butter
First, prep the sauce: in a tall dish blend together all sauce ingredients and set them aside. In a new, clean pan fry sunflower seeds along with almonds until you start smelling warm, nutty flavor. Once done, set aside.
On a big, pretty dish start plating the salad, sliced mango and avocado. Set aside.
In a big frying pan (best = wok), cook big slices of zucchini and sliced bell pepper. If you like a bit spicier meals like I do, once cooked, add a bit of sriracha sauce and cook for 1 more minute and add directly to the plate.
Cut tofu in small cubes, fry on a bit of oil until it’s golden brown. Once cooked, pour the sauce on top and let it summer for 1-2 minutes. Plate tofu cubes on top and add 2-3 spoons of the sauce. Garnish with sunflower seeds and almonds.