Recipe
Lamb’s lettuce with diced tofu, fried cherry tomatoes and mushrooms
Lamb's lettuce with diced Viana Real Smoked Tofu, fried cherry tomatoes and mushrooms with a Soyatoo! and mustard vinaigrette.
This recipe is part of a festive three course menu (see "Main courses")
| 200 g | lamb’s lettuce |
| 120 g | cherry tomatoes |
| 8 | mushrooms |
| 50 g | walnuts |
For the dressing |
|
| 2 tbsp. | Soyatoo! Soya Cooking Cream |
| 2 tbsp. | white wine vinegar |
| 4 tbsp. | olive oil |
| 1 - 2 tsp. | agave syrup or sugar |
Rinse the lamb’s lettuce and vegetables. Dice the Real Smoked Tofu. Halve the mushrooms. Toast the walnuts in a grill pan for 5 minutes. Heat 2 tbsp. olive oil in the pan and fry the tofu, mushrooms and cherry tomatoes for 5 minutes. Mix the ingredients for the dressing. Arrange the lamb’s lettuce on a plate, garnish with the tofu and the vegetables and dress with the vinaigrette.
