A fresh and colourful salad full of protein and nutrients.

Ingredients: (Serves 2 people as a main or 4 people as a starter)

• 2 avocados
• 4 medium tomatoes
• 1 packet of tofu (the one I used is 396g)
• Fresh mint
• Olive oil
• Apple cider vinegar
• Tamari
• Salt and pepper

• 1- Cut the tofu in small cubes, arrange them in an oven dish, drizzle with olive oil and cook for 20 minutes at 160 degrees (fan oven)
• 2- Peel the avocados and slice them thinly for dainty petals
• 3- Arrange the avocados in flower shapes in a pretty dish. You can do this on a main dish or on separate plates for your guests
• 4- Glaze the avocado flowers with apple cider vinegar: it smoothes the avocados’ texture, makes them shiny and stops the flowers fading…
• 5- Slice the tomatoes and arrange on the dish between the avocado flowers
• 6- Drizzle some olive oil and apple cider vinegar on the tomatoes. Rather than mixing a vinaigrette, I like to drizzle the oil and the vinegar separately because I just love the taste of pure olive oil on a tomato slice. By keeping them separate, some of the fruit will have a mix of oil and sharp vinegar and some will only have the velvety texture of the oil. Sprinkle some salt and pepper
• 7- When the tofu is ready, drizzle it with Tamari
• 8- Arrange the tofu cubes on top of the tomatoes
• 9- Scatter the chopped mint all over

Et voilá!

Save