Marina showed me this salad when we went to a water park for the day last month, and she gave me a taste of it. He told me that he had prepared a special vinaigrette and that it had turned out very good… And so good! I thought it was super original how they combined the ingredients with the sweet vinaigrette. It is a very healthy and practical salad, since it will serve as a single dish thanks to its high protein content (thanks to the chickpeas and tofu). It is an ideal salad to take from tupper to the office!
To replace the fresh cheese that the original salad had, I have relied on the feta cheese recipe vegan that I already taught you back in the day. Although in this case, I have fermented the tofu with shiro miso and I have not added anything else. In this way I have been able to maintain an ingredient that provides much more protein to the salad. Didn’t I tell you that everything is possible in vegan cuisine?
- 400 g cooked chickpeas
- 150 g fresh spinach
- 1 block of firm tofu
- ½ tender onion < / li>
- Shiro miso
- 5 tbsp olive oil
- 1 tbsp agave syrup
- 2 cp tahine
- ½ cc of ground cayenne
- A pinch of sal
- We start by preparing the fresh tofu cheese. Cut the block of tofu lengthwise to have two thinner pieces. We cover the two pieces of tofu well with shiro miso and leave them stored in an airtight tupperware. We let it ferment outside the fridge for 48 or 72 hours if the environment was very cold.
- Once the fermentation time has passed, we proceed to remove the shiro miso under the tap and cut the tofu into cubes.
- Drain and clean the chickpeas and place them in a bowl or a bowl.
- Julienne the onion and add it to the chickpeas.
- Finally, add the fresh spinach and feta cheese. If the spinach leaves are very large, we can cut them into smaller pieces.
- We mix the oil, syrup, tahini, cayenne and salt to make the sauce.
- Finally, we dress the salad with the tahini sauce.