The lentil stews I love them, but the current temperature invites us to eat this legume in salads. The legume salads They are a fantastic proposal at this time of year and this lentil, tofu and avocado salad is no exception. Very complete, it can be served as a single dish.
A Pair of canned cooked lentils in the pantry allow you to cook recipes like this in just over 15 minutes. Quick recipes but not unhealthy or nutritionally poor. Quite the opposite! This salad combines legumes, a vegetable protein such as tofu, fruits and vegetables.
Haven't you tried lentils in salad yet? Do it! Or if you prefer and you like chickpeas more, start betting on these. This salad will work equally well with either legume. Align it in a simple way and choose a refreshing dessert to complete the menu.
The recipe
- 200 g. firm tofu
- 40 ml of soy sauce
- 10 ml of sesame oil
- Garlic powder
- 3 handfuls green leaves
- 200g. canned cooked lentils (drained)
- ½ red onion
- 1 Tomate
- 1 Avocado
- Olive oil
- Sal Island
- Pepper
- We press the tofu wrapped with absorbent paper to extract as much water as possible.
- Then we put the soy sauce, sesame oil and a pinch of garlic powder in a container and mix.
- We cut the tofu into cubes and add them to the source so that marinate for a couple of hours. If you are in a hurry you can leave it for less time or even skip this step and simply fry the tofu.
- Once the tofu is marinated, lor brown in a pan with a little oil or in the air fryer.
- Now We place the green leaves in a bowl. Then we add the cooked lentils, the diced tomato and the julienne onion.
- We top the salad with avocado in sheets and season to taste.
- We serve the lentil, tofu and avocado salad immediately.