After having had a long and tiring working week, I usually enjoy light lunches and dinners throughout the weekend or, to be precise, I try to cleanse my tummy from all the sandwiches and fast-foods I bought during the week. The most needed ingredients are fresh, juicy vegetables (try visiting Bazar Vest!) – and in 5 minutes you can enjoy fulfilling chopped salad. Voila!
- Smoked tofu OR smoked tempeh
- Cheddar cheese (I used vegan gourmet shreds)
- Fresh, ripe avocado
- Red, fresh paprika
- One small tomato
- Iceberg salad
- A handful of walnuts
- Fresh parsley
- Vinaigrette / Balsamico sauce
- Parsley (optional)
Cut tofu or tempeh in equal slices, fry for a minute or two until crispy. Chop Iceberg salad together with parsley in big pieces along with paprika and tomato and place it on a plate. Add fried tofu/tempeh on top. Then prepare walnuts: melt a bit of vegan butter on a pan, pour 1-2 teaspoons of sugar and let the butter caramelize. Pour walnuts in a pan and stir-fry in a caramel for about 1-2 minutes. Once they start getting a bit crispy, place them on a plate when cooked. Sprinkle the salad with grated Cheddar cheese and pour a little bit of vinaigrette on top. Lastly, add avocado and serve! I prefer to eat the salad with raw seed crackers. Enjoy!