It feels to me like an autumn salad. First time I made it for side dish on christmas eve, last time for a late summer barbeque.
Quantity
8 servings
Ingredients
3 tbsp sunflower oil
2 zucchinis
2 tsp salt
200 grams smoked tofu (lovley brand: Taifun)
3 tsp smoked paprika powder
2 tbsp balsamico viniger
3 cans Green Dupuis lentils(can: 400 grams)
1.5 cup red onions (2 or 3 red onions)
465 grams grilled paprika
125 grams rucola
Preparation
Cut the zucchinis in quarters slices, cut the smoked tofu in slices or cubes. Heat up the sunfloweroil in a big pan on medium high heat, bake te zucchini sprinkel them with a bit of salt. bake them until they're becomming soft. When zucchini is almost ready add the smoked tofu and smoked paprika powder and mix everything together. If the tofu is getting warm, everything is nice coated with smoked paprika powder add the balsamico vinigar, let it vamperise while mixing it with other ingiedients.
In mean time cut the grilled paprika in bite size pices. Chop the onion in small bits. Rince the lentils. Mix the grilled paprika, onion and lentils in a big bowl. Add the zucchini tofu mixture in it.
Serve it with rucola, its hard to mix it even trough it.
It is nice when zucchini and tofu are slightly warm, but cold is also fine.
Did You Try This Recipe? Let me know if you like it! Comment below and share a picture with #WithChanTea.
This recipe is inspired by ekoplaza magazine.
Preparation
Wash and cook the quinoa for 10 minutes on a low flame, leave it rest for 10 minutes with the lid on.