A lightly cooked tofu salad on a bed of lettuce with vegetables.
Learn more about Deborah Dana
Ingredients4 portions
Preparation
In a small bowl, make the dressing by mixing the lemon juice, the mustard, the ajonjoi oil, the salt, the honey and the ginger.
With paper towels remove excess moisture from the tofu and cut into thick cubes.
Heat a large skillet with the olive oil and cook the tofu approx. 5 minutes on each side until lightly browned.
Combine tofu, carrots, onion, and peas in a bowl. Add the dressing and mix well.
Place the lettuce in 4 plates and pour the tofu salad over them. Add the sunflower seeds and serve.
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