Spicy Tofu Salad

1 comment

This is a very fast salad…yesterday I came back home quite late, as usual, and pretty hungry as well! I prepared this while I was talking with my patient boy, who patientily listened the looooong story of my looooooong day.

Anyway, you’ll need:

Ingredients:
150 gr of buckwheat
tofu (mine was half loaf, so I’d say 200 grams)
2 cooked beets
1/2 can of cooked chickpeas, say, 125 gr
2 celery stalks
1 clove of garlic
1 tablespoon of powdered harissa
1/2 tablespoon ground cinnamon
1 tablespoon of extra virgin olive oil
dill for garnish
umeboshi vinegar, but I think any vinegar will do

Method:
Rinse the buckwheat very well until the water gets clear, and boil it; 15 min should be sufficient. Meanwhile, in a bowl I combined minced garlic, choppped celery and beets. I added chickpeas, a little harissa, cinnamon and vinegar to flavor – I let it season for 10′, not enough but I was hungry! Well, today in my lunchbox it was sensibly more tasteful!
Once the buckwheat was done, I washed it a little under cold water, also to let it cool. I added it to the salad, stirred well, added some dill….and straight away in my belly!
Yummy!

  1. EleonoraNW3 17 September 2010 at 08:06

    …it was genuinely good 🙂 well done me 😛



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