Fiddlehead and Tofu Salad with Balsamic

In a bowl, mix all the ingredients for the marinade to tofu. Cut the tofu block into small triangles of about 1 cm thick. Add the tofu to the mixture and coat well. Set aside.

Nettoyer to dry the heads violon then sous water. Remplir a pot water and make bouillir water. Y plonger the heads for 1 minutes. Remove and drain. Couler a nouvelle water and make bouillir. Y plonger the heads a second time for 1 minutes. After ces steps, the toxines will be well removed. Remove and drain.

Melt 1 tbsp. butter in a non-stick skillet. Sauté the heads violon over medium heat-high for 6 minutes. Season with salt and pepper. Transfer in a plate (avoid the bowl for do not Dip the tofu hot).

In the same skillet, over medium heat, heat a dricezle oil and add the tofu pieces. Cook on each side until the pieces are well browned. Set aside on a plate.

Roast the pumpkin seeds in a skillet over medium-low heat for 3–4 minutes stirring.

Prepare the remaining ingredients.

Mix the heads violon refroidies, the cucumber, the green onions and the pumpkin seeds. Place together in a plate serving. Add the tofu.

Dricezle dressing, sprinkle nutritional yeast, algues and serve.

Season with salt and pepper.