Kale Salad With Crispy Tofu
- 6 1/4 tablespoons lentils
- 7 1/16 tablespoons quinoa
- 7 ounces tofu
- 1 tablespoon flour
- 1 teaspoon cornstarch
- sesame seeds
- 5/8 cup pumpkin
- 4 leaves kale
- sesame oil
- salt
- pepper
- Pour the lentils and quinoa in a saucepan and add 450 grams of cold water.
- Heat , once the water boils ; cook for 20 minutes.
- Cut the tofu into cubes.
- Mix the flour and cornstarch together and roll the tofu cubes in this mixture.
- Then roll in sesame seeds .
- Peel the pumpkin and cut into cubes.
- Heat the griddle and pour it generously with sesame oil .
- Cook pumpkin and tofu cubes .
- Pour over tofu dice sesame seeds .
- Add salt and pepper on pumpkin.
- Leave to fry few minutes.
- Wash the leaves of kale , remove the odds and tear pieces of leaves .
- Raise the plate : put the lentils and quinoa mixture into the bottom .
- Add the pumpkin and tofu cubes and a few pieces of kale
lentils, quinoa, tofu, flour, cornstarch, sesame seeds, pumpkin, leaves kale, sesame oil, salt, pepper
Taken from www.yummly.com/recipe/Kale-Salad-with-Crispy-Tofu-1703079 (may not work)