Hello everyone, and welcome to another episode of #cookwithleles! Today, we’re making a delicious 10-minute prep vegan chicken curry salad!
I love this recipe because it’s really versatile: you can add croutons and have a chicken Caesar salad, or even turn it into a sandwich!
-Tofu, cut in thick slices
-Lemon (zest and juice)
-Coriander or parsley
-Put a frying pan on really high heat.
-Season the tofu with some olive oil, pepper, salt, sesame seeds, curry powder. Rub the tofu in the seasoning with your hands (even better if you can do this an hour before cooking, leaving it to marinate in the fridge)
-Place the tofu one by one in the pan. Leave it to cook on one side for at least a couple of minutes before turning it and cook them for another couple of minutes.
-In the meantime, prepare the salad base with rocket, tomatoes, lemon zest.
-Once the tofu is ready, move it to a bowl and cut it in pieces. Add the mayo, parsley or coriander and mix together. Add it to the salad.
-Add more sesame seeds, lemon juice and raisins before mix it all together and enjoy!
Hope you will enjoy this easy and yummy recipe!
Lots of love,