This refreshing apple and ginger salad with tofu, is great served as a starter or as a light lunch served with warm crusty bread ….
Preparation time: 20 minutes
Serves: 4 as a starter or 2 as a main course
500 g apples (Jonagold)
1 lemon, juice (50 ml)
120 g dried figs
250 g tofu
8 tbsp rapeseed oil
3 lemons, juice (150 ml)
20 g freshly ground ginger
4 tbsp cane sugar
4 tbsp sweet chilli sauce
Fine sea salt
1 bunch parsley, finely chopped
1 Wash the apples and cut into wedges. Remove the core and chop the wedges into 1.5 cm dice. Mix immediately with the lemon juice.
2 Remove the stems from the figs and roughly chop them. Add to the apples.
3 Chop the tofu into 1.5 cm dice and briefly fry in hot rapeseed oil, until golden brown. Leave to cool.
4 Mix the dressing ingredients, pour over the salad and mix well. Season to taste with fine sea salt and refrigerate.
5 Right before serving, mix well once more and garnish with fresh mint leaves.
Tip: the lemons will yield more juice if you wash them under warm running water and roll them back and forth on the work surface a few times, while pressing down gently. We like to use Jonagold apples for their aromatic, sweet tartness but the choice of apples is a matter of personal taste.
This recipe was taken from Tibits at Home recipe book
Tibits is the hugely popular group of Swiss-based, family-run vegetarian restaurants, and the flagship UK restaurant was recently nominated for London’s best vegetarian restaurant award. Now, due to popular demand, Tibits have brought out their first collection of recipes in English. Tibits: Stylish Vegetarian Cuisine is split into four sections according to the seasons, this sumptuous cookbook contains 50 recipes that will delight Tibits fans and newcomers alike. 80% of the recipes are vegan, and many cater to those on gluten-free and nut-free diets.
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