Wheat‑Tofu Salad

Ingredients

• 250 g soft wheat
• Salt
• 2 tbsp white balsamic vinegar
• 1 tsp coconut palm sugar
• 3 tbsp orange juice
• 2 tbsp grapeseed oil
• Pepper
• 1 Pomegranate
• 40 g pistachio nuts
• 1 chicory
• 3 handfuls baby salad mix (e.g., arugula, spinach, beet leaves)
• 250 g Tofu
• 1 tbsp Rapeseed Oil

Instructions

1. 1.

   Cook the soft wheat according to package instructions in boiling salted water.

2. 2.

   Meanwhile whisk vinegar with sugar, orange juice, grapeseed oil, salt and pepper. Drain wheat if necessary and fold in dressing. Let cool slightly and set aside.

3. 3.

   Press pomegranate gently around its shell, halve it and tap out the seeds. Roughly chop pistachios. Wash chicory, trim and cut into pieces. Rinse salad leaves and dry thoroughly with a salad spinner.

4. 4.

   Cube tofu. Heat oil in a pan and fry tofu over medium heat until golden brown on all sides. Season with salt and pepper. Combine all prepared ingredients with the wheat, taste and serve.