Spinach salad with pears and tofu sticks, “Love Salad”


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


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.




Enjoy your meal!