Chickpea Tofu Salad

| 1 June 2019


Ingredients for the chickpea tofu

80 gr chickpea flour
200 ml of water
½ tsp salt
¼ tsp turmeric

300ml water

Ingredients for the tofu salad 

1 leaf lamb lettuce
1 tbsp shallot
2 tsp lime juice
½ tsp tamari or coconut aminos
1 tbsp paprika oil (1 tbsp of paprika marinated in 500ml olive oil)
⅛ tsp salt


To prepare the tofu, start by mixing all the ingredients together (apart from the 300ml water) in a bowl until well combined. Boil 300ml of water in a large pot. While the water is boiling, prepare a deep tray for your tofu with a tea towel covering the surface. Strain the mixture through a chinois into the pot and mix constantly for 10 to 15 minutes. Once the texture has become thicker, remove it from the hob and transfer it to your tray. Let it temperate and then sit in the fridge for a couple of hours.

To make the salad, start by preparing the dressing – mix the lime juice, tamari or coconut aminos, paprika oil, and salt. Gently mix the tofu with the dressing in a mixing bowl, being very careful not to break it into pieces. Place the lettuce leaves on a plate and put the tofu on top. Garnish with some mixed seeds.

With Celebration & Appreciation,

Joel & Aiste