Spinach salad with tofu croutons recipe | Joya
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Spinach salad with tofu croutons

Ingredients

  • 200 g fresh spinach
  • 200 g lamb's lettuce (corn salad)
  • 1 bunch of radishes
  • 1 pomegranate
  • 1 pack of Joya Organic Tofu Natural
  • 3 tbsp cornstarch
  • 3 tbsp cider vinegar
  • 3 tbsp walnut oil
  • 2 tbsp olive oil
  • Salt, pepper, oil for sautéing

  1. Wash and clean the spinach, lamb’s lettuce and radishes. Cut the radishes into thin slices.
  2. Cut the tofu into small cubes and roll in cornstarch. Sear in a frying pan with a little oil until crispy.
  3. Cut the pomegranate in half, remove the seeds and collect the juice from one half for the dressing. It is best to wear an apron, as the juice will stain!
  4. For the dressing mix 2 tbsp of cider vinegar, the pomegranate juice, salt and pepper in a bowl. Slowly stir in 3 tbsp of walnut oil and 2 tbsp of olive oil until you have a smooth dressing.
  5. Season to taste and pour onto the salad. Add the tofu croutons and finish with a sprinkling of pomegranate seeds

Tip: Best served with dark bread, for example the whole-grain bread with Chia seeds.

Ingredients

  • 200 g fresh spinach
  • 200 g lamb's lettuce (corn salad)
  • 1 bunch of radishes
  • 1 pomegranate
  • 1 pack of Joya Organic Tofu Natural
  • 3 tbsp cornstarch
  • 3 tbsp cider vinegar
  • 3 tbsp walnut oil
  • 2 tbsp olive oil
  • Salt, pepper, oil for sautéing

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