Vegan smoked tofu summer salad: with crunchy seeds

Refreshing flavours and crunchy textures for summer days.

When the thermometer starts to climb and you're craving something light yet filling, something that energizes without weighing you down, this vegan smoked tofu summer salad is the perfect choice.

Imagine a crisp lettuce, fresh arugula, juicy tomatoes and crunchy cayenne peppers surrounded by creamy avocado and a slightly sour dusting of porcini. All this is topped with a pumpkin-flavoured dressing and toasted chia and sesame seeds, which not only guarantees an exciting texture but also valuable omega-3 fatty acids.

The distinctive flavours of smoked tofu and olives meet the fresh greens and crunch of the seeds, creating a harmonious combination that is guaranteed to be your favourite!

This salad is not just a meal, it is an experience for your body:

quick to prepare, protein-rich and packed with vitamins, fibre, antioxidants and polyphenols. It also contains ALA-type omega-3 fatty acids, making it a real light source of energy in the summer heat.

Szilárd Varga

Vegan smoked tofu summer salad: with crunchy seeds

Quick to make vegan smoked tofu summer salad with toasted chia and sesame seeds, avocado and powdered chinese! Also a source of omega-3, this crunchy, protein-packed vegetable dish is the perfect choice in the heat.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 2 feed

Course: Main Course, Salad, Side Dish, Snack

Cuisine: Mediterranean, vegan

Calories: 382

Ingredients Equipment Method

Ingredients

6 g Chia seeds
6 g Sesame seeds
130 g Lettuce salad
35 g Rukkola
100 g Tomatoes
80 g Paprika with capers
10 g Porcsin
25 g Olives
50 g Avocados
1 Ek Olive oil
90 g Smoked Tofu
Salt to taste
Black pepper to taste

For dressing

3 Ek eq pumpkin seed oil
2 Ek ek Balsamic vinegar

Equipment

1 Cutting board
1 sharp knife
1 large salad bowl
1 Frying pan
1 mixing spoon or salad spoon

Method

Wash and chop all vegetables and lettuce thoroughly. Place them in a large bowl, season with salt and pepper and mix well.
In a dry frying pan, lightly toast the chia seeds and sesame seeds until they start to smell fragrant. Set aside.
Put the pan back on the stove, add a little olive oil and fry the prepared (e.g. diced) tofu until lightly golden brown and crispy.
Add the toasted tofu and toasted seeds to the vegetable salad. Prepare the dressing by mixing the pumpkin seed oil and balsamic vinegar and drizzle over the salad. Serve immediately.

If you liked this recipe, you may want to check back for other refreshing plant-based ideas. At Vegaverzum, we always focus on simple, delicious and nutritious meals.