Tofu Salad with Edamame

250 g tofu, drained, cut into cubes
1 cup edamame (fresh soybeans), cooked
1/2 cup celery, thinly sliced
1/2 cup fresh grapes
1/3 cup almonds, coarsely chopped
For the vinaigrette:
2 tbsp Vegannaise ®
3 tbsp soymilk
2 tbsp Dijon mustard
1 tsp curry
1 tbsp lime juice
salt and pepper to taste
1. In a large bowl, whisk together dressing ingredients.
2. Add celery, grapes and edamame.
3. Add tofu and almonds.
4. Mix well and serve.

This recipe is courtesy of Dominique Dupuis, from l'atelier culinaire L'armoire du haut.




Frenchfr-FREnglish (United Kingdom)