{"id":1910,"date":"2021-12-07T21:21:04","date_gmt":"2021-12-08T02:21:04","guid":{"rendered":"https:\/\/unisoya.wpenginepowered.com\/?p=1910"},"modified":"2021-12-07T21:21:04","modified_gmt":"2021-12-08T02:21:04","slug":"spinach-salad-with-pears-and-tofu-sticks-love-salad","status":"publish","type":"post","link":"https:\/\/unisoya.com\/en\/recipes\/spinach-salad-with-pears-and-tofu-sticks-love-salad\/","title":{"rendered":"Spinach salad with pears and tofu sticks, &#8220;Love Salad&#8221;"},"content":{"rendered":"<div style=\"margin-top: 0px; margin-bottom: 0px;\" class=\"sharethis-inline-share-buttons\" ><\/div><p><em>By: La vie dans mon assiette<\/em><br \/>\nIn collaboration with Unisoya<\/p>\n<p>&nbsp;<\/p>\n<p><strong><u>What you need:<\/u><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><u>Ingredients<\/u> (4 servings)<\/p>\n<p>1 package of 454 g Unisoya seaweed tofu, cut into julienne strips<\/p>\n<p>2 teaspoons cumin<\/p>\n<p>1 can fresh spinach<\/p>\n<p>1\/3 cup cooked basmati rice<\/p>\n<p>3 celery stalks cut into half rings<\/p>\n<p>225 gr mushrooms, sliced<\/p>\n<p>1 bosc pear, sliced<\/p>\n<p>1\/3 cup sultana raisins<\/p>\n<p>\u00bd cup cashews<\/p>\n<p><u>Vinaigrette:<\/u><\/p>\n<p>\u00bd cup vegetable oil<\/p>\n<p>\u00bc cup soy sauce<\/p>\n<p>2 tablespoons maple syrup<\/p>\n<p>1 clove of garlic<\/p>\n<p>Freshly ground pepper<\/p>\n<p>&nbsp;<\/p>\n<p><strong>The instructions:<\/strong><\/p>\n<p>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.<\/p>\n<p>Cook over medium heat, stirring constantly, 8 to 12 minutes, or until the pieces are well grilled. Set aside.<\/p>\n<p>In a container, combine the ingredients for the vinaigrette.<\/p>\n<p>In a salad bowl, combine all the ingredients and add the dressing.<\/p>\n<p>&nbsp;<\/p>\n<p>Serve.<\/p>\n<p>&nbsp;<\/p>\n<p>Enjoy your meal!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>By: La vie dans mon assiette In collaboration with Unisoya &nbsp; What you need: &nbsp; 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 [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":1887,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[46],"tags":[],"class_list":["post-1910","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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