vegan spring bowl

ingredients (for two servings):

tofu sticks:
  • 200gram tofu
  • 2tbs soy sauce
  • 1tsp curry paste
  • sesame

falafel:

  • 100gram cooked chickpeas
  • 1 clove of garlic
  • 1tbs lemon juice
  • handful fresh parsley
  • salt, pepper
  • 15gram flour (use chickpea-flour or ground nuts for a gluten-free version)
  • 1tbs linseeds
  • 1tsp Harissa paste

dip

  • 50gram carrot
  • 2tbs ground almonds 
  • 1tbs lemon juice 
  • 1tbs rice syrup 
  • 1tbs olive oil
  • 1tbs almond mush
  • 2tbs water

toppings:

  • 50gram lamb’s lettuce, washed
  • 1/2 cucumber, sliced

 

preparation:

  1. Strain off the water from the tofu, slice it in chunks and roll them in soy sauce mixed with curry paste before you roll them through sesame seeds.
  2. For the falafel you put all essential ingredients in a food processor and blend them.
  3. Form small balls with your hands, add them to the baking pan, sprinkle some olive oil on top of the falafel and bake tofu and falafel in the oven at 200 degrees for 20 minutes.
  4. Meanwhile you put all ingredients for the dressing in a mixer and blend them.
  5. Spread tofu sticks, falafel, lettuce, cucumber and almond-dip on two bowls and sprinkle some pumpkin or sunflower seeds on top if you like.
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