Kale Salad With Crispy Tofu

1. 1

   Pour the lentils and quinoa in a saucepan and add 450 grams of cold water.

2. 2

   Heat , once the water boils ; cook for 20 minutes.

3. 3

   Cut the tofu into cubes.

4. 4

   Mix the flour and cornstarch together and roll the tofu cubes in this mixture.

5. 5

   Then roll in sesame seeds .

6. 6

   Peel the pumpkin and cut into cubes.

7. 7

   Heat the griddle and pour it generously with sesame oil .

8. 8

   Cook pumpkin and tofu cubes .

9. 9

   Pour over tofu dice sesame seeds .

10. 10

    Add salt and pepper on pumpkin.

11. 11

    Leave to fry few minutes.

12. 12

    Wash the leaves of kale , remove the odds and tear pieces of leaves .

13. 13

    Raise the plate : put the lentils and quinoa mixture into the bottom .

14. 14

    Add the pumpkin and tofu cubes and a few pieces of kale

* Per serving · 4 servings · Values may vary.

No additional tips available.