- Romaine lettuce
- 250 grams tofu (organic)
- panko bread crumbs
- paprika powder (smoked)
- curry powder
- for dressing:
- 1/2 lemon
- 75 grams humus
- 2 full tsp capers with some moisture
- 2-3 cloves garlic minced
- olive oil
- sea salt
- fresh grounded black pepper
Start two hours before preparing the salad, by placing a piece of tofu in a colander or sieve, with something heavy on top (a skillet) to press out the moisture.
Clean and cut the lettuce and place it in a salad bowl. Cut the tofu into little strips to your liking. Make a marinade of olive oil, salt, pepper, paprika powder and curry powder (or any spice to your liking) and mix the tofu strips in the marinade. When the marinade is well incorporated, sprinkle some Panko breadcrumbs for extra crispness. Fry the tofu strips in a vegetable oil on medium heat 4-5 minutes each side, until they are brown and crispy.
In the meantime make the dressing. Add 2 tsp of capers to a small bowl and press them firm with a wooden pestle. Add the humus, the minced garlic, sea salt, black pepper and fresh lemon juice of half a lemon. Mix well and add olive oil for creamy texture. Add salt and pepper to taste.
Place the tofu on top of the lettuce and pour the dressing over it.
Serve with oven-roasted potato wedges.
- serves: 4
- preparation time: 2 hrs for tofu/ 30 minutes for salad