By: La vie dans mon assiette
In collaboration with Unisoya
What you need:
Ingredients (4 servings)
1 package of 454 g Unisoya seaweed tofu, cut into julienne strips
2 teaspoons cumin
1 can fresh spinach
1/3 cup cooked basmati rice
3 celery stalks cut into half rings
225 gr mushrooms, sliced
1 bosc pear, sliced
1/3 cup sultana raisins
½ cup cashews
Vinaigrette:
½ cup vegetable oil
¼ cup soy sauce
2 tablespoons maple syrup
1 clove of garlic
Freshly ground pepper
The instructions:
Toss the julienned tofu with the cumin. Salt and pepper. Heat a tablespoon of vegetable oil in a non-stick skillet and add the tofu.
Cook over medium heat, stirring constantly, 8 to 12 minutes, or until the pieces are well grilled. Set aside.
In a container, combine the ingredients for the vinaigrette.
In a salad bowl, combine all the ingredients and add the dressing.
Serve.
Enjoy your meal!
